Pudim Conde da Praia — Formula Published by Cozinha Açoriana
This is the Terceira formula published by Cozinha Açoriana in 2019: 250 g / 8.8 oz potato, 1 kg / 2.2 lb sugar, 24 yolks, one white and 250 g / 8.8 oz Azorean butter, with cinnamon and lemon. The mixture twice reaches the stage at which a spoon exposes the pan before baking for about 35 minutes. The source gives no yield, water-cup capacity, mould size or stovetop durations; all those limits remain explicit.
- Yields
- Not stated; mould size and capacity unpublished
- Prep
- Not stated; includes cooking and puréeing the potato, separating 24 yolks and preparing the mould
- Cook
- About 35 minutes in the oven, plus three stovetop phases with no published duration
Ingredients
- 1 kg / 2.2 lb Sugar
- 24 Egg yolks
- 1 Egg white
- 250 g / 8.8 oz Potato; the source does not say whether weight is before or after cooking
- 250 g / 8.8 oz Azorean butter
- 2 Cinnamon sticks
- 1 teaspoon Ground cinnamon
- 1 Lemon; the method uses the peel
- 1 cup in the method; capacity not stated Water for the syrup
- as needed for dusting Icing sugar
- as needed; amount not stated Additional butter for greasing
- as needed to line the mould Baking parchment
Method
Cook the potato until tender and put it through a food mill. The source gives no water quantity, duration, peeling instruction or whether the 250 g / 8.8 oz is weighed before or after this stage.
Heat the kilogram / 2.2 lb sugar with one cup of water, the two cinnamon sticks and lemon peel. Cook to pearl stage; the source publishes no temperature, test or duration.
Remove from the heat. Add the 250 g / 8.8 oz butter and stir until melted; remove the cinnamon sticks and lemon peel. Incorporate the potato purée while still off the heat. Return to the stove, add the ground cinnamon and stir until a spoon opens a path that exposes the bottom of the pan.
Whisk the 24 yolks and one white. Slowly add the hot mixture to the eggs, whisking continuously. Return everything to the pan and cook, stirring, until it again reaches the stage at which the spoon exposes the pan.
Heat the oven to 180°C / 350°F. Line a mould with baking parchment and grease it with butter. Pour in the mixture and bake for about 35 minutes.
Let the pudding cool completely before unmoulding. Dust with icing sugar.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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