PRIEST’S pudding with crunchy ham and aguardente caramel

INGREDIENTS:

– 15 egg yolks
– 100ml Port wine
– 1 cinnamon stick
– 1 strip lemon zest
– 50gr. fresh belly of pork
– 3 slices DRY-CURED HAM
– caramel (200 g sugar, 200 ml aguardente)

PREPARATION:

Heat the water with the cinnamon stick, pork belly, sugar and lemon zest. Boil to the thread stage. Strain and allow to cool. Add the egg yolks mixed with the Port wine. Melt the sugar and add the aguardente. Cook until the sugar forms a caramel. Pour the egg yolk mixture into a mould lined with the caramel. Place the mould in a bain-marie and bake at 250 ºC for one hour. Unmould only when cold.
Bake the DRY-CURED HAM at 150 ºC for 20 minutes, until it is crisp. Garnish the pudding with the crisp DRY-CURED HAM.