PORTUGUESE EGG AND BACON PUDDING
Steps:
- 1. Butter a 5- to 6-cup ring mold and set aside. 2. For the caramel, melt the sugar slowly in a heavy medium skillet over moderately low heat, shaking the pan often but not stirring, till the sugar liquefies and turns a rich amber color, 20 to 30 minutes. Add the boiling water, teaspoon by teaspoon at first (it will sputter furiously), and stir briskly to dissolve the caramelized sugar. Simmer the mixture, uncovered, till the consistency of corn syrup, 8 to 10 minutes. Spoon into the prepared ring mold and set in the freezer to firm up. 3. For the pudding, heat the sugar, water, bacon, lemon zest, cinnamon, and salt in a large, heavy saucepan over moderate heat, stirring occasionally, till the mixture reaches 220°F on a candy thermometer. Remove from the heat and let cool for 10 minutes. 4. Preheat the oven to 400°F. 5. In a large heatproof bowl, whisk together the egg yolks and Port till well blended, add the bacon mixture, stir till well blended, and put through a fine sieve, discarding the solids. Pour into the caramelized ring mold, cover snugly with foil, set in a large, shallow roasting pan, and pour enough hot water into the pan to come halfway up the sides of the ring mold. Bake the pudding for 1 hour in the center of the oven, remove from the oven and the water bath, uncover, and let cool for 1 hour. Recover and chill at least 8 hours or overnight. 6. To unmold the pudding, dip the ring mold quickly into a vessel of hot water, then invert the pudding on a large, deep, round dessert plate. Cut into thin wedges, let them stand at room temperature for about 30 minutes, and serve.
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