Pudim tradicional limão/ traditional lemon pudding 

scroll down for english recipe
Quando andei a fazer arrumações na minha dispensa encontrei uma colecção de livros de cozinha tradicional portuguesa bastante antigos que curiosamente comecei a folhear. À medida que ia folheando, veio-me à ideia que seria interessante partilhar algumas das receitas com vocês, já testadas por mim, mas também partilhá-las em língua inglesa por esse mundo fora, dando a conhecer um pouco do nosso Portugal.

Assim sendo e como tinha acabado de fazer um bolo de claras e sobrado  algumas gemas, abrir esta nova categoria com um pudim de limão tradicional da região de Bucelas. Para quem não sabe Bucelas é uma freguesia pertencente ao concelho de Loures situada nos arredores de Lisboa. É conhecida principalmente pelos seus vinhos tendo jáuma região  demarcada.

Foto tirada da net

O pudim, uma receita fàcil de fazer, apenas com ovos, açúcar,limão e àgua . Aqui o ingrediente principal são os ovos nada mais nada menos que 14 o que não é de admirar pois muitos dos nossos doces tradicionais são feitos com grandes quantidades de ovos. As gemas e o ovo são  colocadas numa calda de açúcar e limão e vão ao forno em “banho maria”. No final acrescentei ao pudim o meu toque pessoal decorando-o com rodelas de limão caramelizadas.​Bom apetite!

RECEITA 10 pessoas forma 25cm com chaminé 

Ingredientes 

Para o pudim

  • 430g açúcar
  • 215g àgua
  • 13 gemas + 1 ovo
  • 1 limão

Para o limão caramelizado 

  • 10 colheres de sopa de açúcar
  • 150g de água
  • Rodelas finas de 1 limão +1/2

Preparação

  1. Pré aquecer o forno 170C. Untar uma forma com buraco.
  2. Num tacho deitar a àgua, açúcar,sumo de 1/2 limão e uma casquinha sem a parte branca. Deixar ferver em lume brando até atingir o ponto fio-110-112C no termómetro do açúcar- +\- 20 minutos.
  3. Deixar arrefecer um pouco. Numa tigela colocar 13 gemas + 1 ovo inteiro e misturar.
  4. Temperar os ovos: deitar uma colher de sopa da calda nos ovos e com uma vara de arames misturar rapidamente. Repetir o processo até a mistura dos ovos estar morna. Só então deitar em fio o resto da calda sempre a misturar com a vara de arames. Este procedimento vai evitar que os ovos cozam ficando a mistura com farrapos brancos.
  5. Deitar o preparado na forma untada levar ao forno dentro de um tabuleiro com água quente para cozer em banho-maria durante +\- 30 minutos.
  6. Deixe arrefecer no forno quando estiver morno coloque no frigorífico para ficar completamente frio e só depois desenformar com cuidado passando uma espátula à volta do pudim e centro.
  7. Cortar rodelas finas dos limões. Numa panela juntar o açúcar e água e as rodelas de limão, deixar ferver em lume brando durante 10 minutos.
  8. Apagar o lume e retirar cuidadosamente para uma grelha untada ou papel vegetal e deixar esfriar. Guardar a calda se quiser utilizar no pudim.

After looking through some old books of traditional Portuguese recipes that I found in the house, I thought it would be interesting to do some posts about some of the recipes and at the same time to make known the regions where they belong. So , I started with a traditional lemon pudding from the Bucelas region..Bucelas is a Portuguese village near of Lisbon in Portugal.

Google photo

It is a village that continues to maintain rural characteristics and has in the winemaking activity strong traditions for the excellent white wines that it produces.  The fame of white wine is very old.It was during the French invasions that the wine of Bucelas happens to have international fame. It is said that the King George III, at the time Prince Regent, suffered from a disease and to treat it was used the wine of Bucelas ,offered by general Wellington  in its return of the Campaigns of Portugal. Due to it the wine of Bucelas, became a habit of the Crown of England. It is currently known around the world, achieving several gold and silver medals in international competitions.

Google photo

In Bucelas, even today there are more traditional professions and people from this land still live, such as blacksmiths, basket-makers, and coopers. Apart from all this, it has a very rich gastronomy, beautiful landscapes

Google photo

and a rich cultural heritage, which is worth knowing, such as Bucelas Mother Church.

Google photo

Located in the center of the urban nucleus, in a small elevation, this remarkable temple with evident references to the century. XVI, shines for the diversity and quality of its Art and History. Another important even is a traditional party call it wine and vines to promote the culture and ethnography of this region as well as its tourist promotion. Popular music, folklore, handicrafts and various exhibitions are part of the program that has its high point in the Ethnographic Parade.

Google photo
Google photo
Google photo

This lemon puddim has as mainly ingredient the eggs, 14 eggs more precisely. You know here in Portugal our Traditional sweet recipes most often has a lot of eggs. In this recipe besides the eggs, it has only more 3 ingredients: sugar, lemon and water.

The secret for this recipe work out is to temper the eggs. You must adding the hot liquid slowly to bring up the temperature of the eggs without scrambling them. So you need to add a very small amount of hot liquid into the eggs while constantly whisking the eggs. I add a tablespoon each time and I repeat the process for more 5 times. Now you can safely add the remaining hot liquid. Adding the hot liquid slowly will gradually bring up the temperature of the eggs without scrambling them.

RECIPE – serves 8-23cm pan with a whole in the middle 

For pudding 

  • 430g sugar
  • 215g water
  • 13 egg yolks + 1 egg
  • 1 lemon

For candied lemon Slices

  • 1 lemon + 1/2
  • 10 tbsp sugar
  • 150g water

Directions:

  1. FOR PUDDING: Preheat the oven 350 F and have de baking pan you’ll use for the double boiler handy. Butter a pan very well.
  2. In a saucepan over medium-high heat bring the water ,sugar, a juice of 1 lemon and a 2 inch lemon peel only with the yellow part to a boil. Turn the  heat to low and let boil until it reaches  230F/110C in sugar thermometer.
  3. In a bowl put 13 egg yolks + 1 whole egg and whisking only to mixture the eggs, do not overmix.
  4. Pour the sugar syrup into the eggs following the process of temper the eggs taught above.
  5. Stain and pour the mix into the baking  pan.
  6. Put it in the oven in a double boiler for 45 minutes.
  7. Verify that it’s ready by using a skewer stick. If the stick comes out clean it means that the pudding is ready,
  8. Carefully remove it from oven and place it on a wire grill. Let cool at room temperature and put it in the fridge until is completely cool.
  9. Remove from de pan by passing around a spatula and shake carefully until the pudding is all lose. Put it again in the fridge.
  10. FOR CANDIED LEMON SLICES: cut the lemons into 1/8-inch-thick rounds;
  11. Stir together sugar and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices and simmer gently, keeping slices in a single layer and turning occasionally, +\- 10 minutes until they are browned.
  12. Remove from the heat. Place slices in a single layer in a wax paper, using tangs. Cool completely. Reserve the caramel to use in pudding.

If you have any doubts, please let me know!

I would appreciate your feedback on this post!

Xoxo

Ana

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