Other

Ingredients

• 500 gr Sugar
• 250 gr Water
• 50 gr Ham
• 30 Egg yolk
• 50 gr Port wine

Caramel

• 500 gr Sugar
• 300 gr Water
• Lemon juice to taste

Preparation

Start by preparing the caramel with sugar, water, and the lemon juice.

Underlay the mould with it and reserve.

In a pan, add the sugar, the water, the ham and bring to the boil. Let it boil for 4 minutes.

Mix the egg yolks with the Port wine.

Add part of the syrup to the egg yolk mixture to heat them and then pour the rest of the syrup.

Place in a mould underlay with the caramel, cover with aluminium foil, and let cook in the oven in a hot water bath at 180ºC.

*Recipe provided by the Tourism and Hotel Business School of Lisbon, based in the traditional recipes of Maria de Lourdes Modesto.