Pudding Abade de Priscos

1.Start by preparing the caramel to line the mold, pouring 150 grs of sugar in a frying pan or pan, together with 3 tablespoons of water, bring to the heat, stirring constantly with a wooden spoon, until it turns caramel, pour immediate in the form, and circulate the form so that it reaches the walls. (do this work with gloves as the mold becomes very hot and can burn)
2. in a container that can go to the fire, mix the, 5 kg of sugar with 5 dl of water the bacon cut in thin strips the lemon peel and the cinnamon stick.
3. Let it boil until it reaches a wire point (103º c in the syrup weighing = confectionery thermometer) or exactly 5 minutes of boiling.
4. Remove from heat and let cool.
5. mix the yolks, the whole eggs, and the port wine with this syrup.
6. pour the preparation into the already caramelized form, and cook in a water bath in a preheated oven at 250ºc, for about 50 minutes, but check if it is cooked before removing it.
7. Allow to cool and unmold. Serve garnished with orange slices.

note:
as soon as you start preparing the pudding, light the oven and place the container with water where the pudding to be cooked in a water bath will go.