Portugal's most technically demanding conventual dessert: a trembling Port wine and egg-yolk pudding created by Abbot Antonio Joaquim de Almeida in the late 19th century.

Abbot Antonio Joaquim de Almeida of Priscos, born 1840, created this pudding in the kitchens of the parish of Priscos, five kilometres from Braga. The recipe calls for Port wine, twenty egg yolks, sugar, cured lard and a caramel that sets the amber colour. It was first served at religious banquets and spread through the Minho convents in the late 19th century. Modern Braga restaurants treat it as the pinnacle of the conventual dessert tradition. Palatial serves it as a dessert course; Docaria São Vicente sells it chilled to take away.

2 editor picks for Pudim Abade de Priscos in Braga, ranked by editorial score. All Braga signature dishes · Pudim Abade de Priscos across every city.

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