Portuguese Egg and Caramel Pudding with Port Wine

Recipe for Portuguese Egg and Caramel Pudding with Port Wine

This traditional Portuguese dessert is easy to prepare and delicious to savour

Posted on November 30, 2012 by

Ironically we call this a French pudding but, as far as we know, this pudding is as Portuguese as it can get. It’s normally served as a dessert at dinner parties but you can also see it served at Christmas dinner and during other commemorations. The texture is simply delicious and melts inside your mouth leaving a sweet caramel after-taste. The way it slowly cooks in boiling water for almost an hour is crucial to get the very particular consistency which is thicker and richer than your ordinary flan pudding. A small portion of port wine is imperative to give it the intensely perfumed flavour that merges beautifully with the taste of the caramel surrounding it, no other type of wine will make do. You must definitely try this recipe, it’s particularly easy to prepare and a nice complement to any dinner party.

Ingredients For 10 people

  • 12 Egg Yolks
  • 2 Egg Whites
  • 1 and ¼ cups of Sugar
  • 1/2 cup of Sugar (for the Caramel)
  • 1 tablespoon of Corn Starch
  • 2 cups of Milk
  • 5 tablespoons of Port Wine
  • 1 Lemon’s Zest


Stir the egg yolks and the whites with the sugar and corn starch. Add the lemon zest, two cups of milk, and the port wine. Fold the mixture gently into an homogenous batter and set it aside.


For the caramel add half a cup of sugar and a small portion of water to a sauce pan and let it caramelize. Grab your pudding mold and spread the caramel evenly on the surfaces that will be in contact with the pudding. Afterwards fill it with the mixture you prepared earlier and close the lid of the mold to prevent water from getting inside it while it’s cooking.


Grab a pot big enough to fit the pudding mold inside it and fill it with water, let the water come to a boil and then keep it boiling over a low fire. Place the pudding mold inside it making sure that the water doesn’t completely submerge it or it will leak inside the mold. Let it bake for about 45 minutes. After it’s done set it aside to cool and then tap the mold on its sides gently so that the pudding detaches from the mold and then transfer it to a serving plate.

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