Preparation time: 25 mins  |  Cooking Time: 45 mins  |  To: 4-6

INGREDIENTS:

  • 12 gems
  • 60 ml of Port wine
  • 400 g of sugar
  • 500 ml of water
  • 100 g of bacon
  • 1 cinnamon stick
  • 1 lemon peel

For the caramel:

  • 150 g of sugar
  • 150 ml of water

PREPARATION:

Heat a pan of sugar and water until it caramelizes a little, turning a medium amber color. Pour the caramel into the mold and set aside.

Make the syrup. Place the water, sugar, bacon cut into very thin slices or strips (so that the fat melts well), the cinnamon stick and the lemon peel in a pan. Stir to dissolve the sugar and bring to a boil. When it starts to boil, reduce to low heat. Remove from the heat when it reaches the melting point.

Strain the syrup into a glass.

In another bowl, break the egg yolks with a spoon (do not use a wire rod to avoid foaming the yolks) and add the Port wine. Then add the syrup, still hot, pouring in a stream, always stirring.

Strain the mixture and place it inside the caramelized mold. Place a sheet of parchment paper, a sheet of aluminum foil over the pan and finally place the lid, which must be sealed very well so that no moisture gets inside.

Place the mold in a pan with two inches of water and bring to the boil. As soon as the water starts to boil, lower the heat to low, cover the pan, and let the pudding cook for 45 minutes.

Remove the pudding from the pan, place it on a wire rack, remove the lid and paper and let it cool.

Unmold when it is almost cold.

Serve at room temperature.