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.

Where to eat Pudim Abade de Priscos in Braga

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.

  • Palatial

    • ★ 4.8
    • 1 MICHELIN star
    • French fine dining
    • €€€€

    Braga's only Michelin star (2025) at Palatial, where chef Rui Filipe reinterprets Minho tradition through contemporary French-influenced technique.

    DetailsBookDirections

  • Docaria São Vicente

    Founded in 1829, Doçaria São Vicente is one of the oldest surviving pastry establishments in Portugal's north, perpetuating recipes with roots in the convent.

    DetailsDirections

Book food experiences in Braga

See all 307 food experiences in Braga

More places near Palatial and Docaria São Vicente

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 85 hrAdvanced

Ingredients

  • 20 egg yolks
  • 300g caster sugar
  • 200ml tawny Port wine
  • 100ml water
  • 50g cured lard (toucinho), very finely diced
  • 1 cinnamon stick
  • For the caramel: 150g sugar, 3 tablespoons water

Method

  1. Make the caramel: cook 150g sugar in 3 tablespoons water without stirring until deep amber. Pour into a 1.5-litre pudding mould, tilting to coat sides. Set aside.
  2. Bring the 300g sugar, 100ml water, cinnamon and lard to a simmer for 5 minutes. Strain and cool to warm (not hot).
  3. Whisk the egg yolks in a bowl. Pour in the warm syrup gradually, whisking constantly. Whisk in the Port wine.
  4. Strain the custard through a fine sieve into the caramel-coated mould.
  5. Cover with foil. Bake in a water bath (bain-marie) at 160C for 1 hour 15 minutes until just set with a slight tremble in the centre.
  6. Cool completely in the mould, then refrigerate for at least 3 hours. Unmould onto a serving plate before slicing.

Editor tip. The lard is not optional; it gives the pudding its characteristic smoky undercurrent that Port alone cannot produce.

Common allergens: Egg, Dairy, Sulphites.