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["Caramel:
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Heat sugar with a 1/2 cup of water in a small saucepan over high heat, without stirring.
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When sugar reaches an amber color reduce the heat to medium. Be careful not to burn.
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As soon as it has the desired color, reduce the heat to minimum and then carefully add the remaining 1tbsp of water, stir and remove from the heat.
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Pour over the pudding pan (6.7 in, 17 cm or 1.6 liters, with lid) making sure every bit is covered with this lovely caramel.", "Pudding:
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Bring water to a boil, in a medium saucepan over high heat. Then add sugar, bacon finely sliced, cinnamon, lemon without the white part and a thermometer, if you have one.
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Let the syrup reach 103 u00b0C or 217 u00b0F (thin thread stage), slowly.
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Meanwhile, preheat the oven at 250 u00b0C or 482 u00b0F, separate egg whites from the yolks and pass the yolks through a sieve.
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In another pan, heat the 1/2 cup of Porto wine over medium heat, let it reduce by half while it aromatizes your kitchen! Then remove from the heat and let it cool.
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Add the cooled reduced wine to yolks, stirring as little as possible not to lose the color of the yolks.
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When syrup reaches 103 u00b0C or 217 u00b0F remove from the heat and pass it through a sieve to remove all the other ingredients. Let it cool slightly.
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Add the yolks to the syrup, pass it through a sieve again and then pour over the pan, previously covered with caramel.
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Cover the pan with 2 sheets of aluminum foil well tighten and the lid. Place it in a recipient with water (bain-marie) and bake it in the oven for about 1 hour.
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Let it sit, on a wire rack, until it is almost cold in the center of the pan or until lukewarm in the center and then unmold.
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It's best after some hours in the fridge.", "Notes:
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*The smoked bacon must have larded and be well salted.
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*The yolks should be fresh and not pasteurized, to not compromise the texture , color and flavor of the pudding.
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*I used Tawny Porto wine.
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*If needed add water to the bain-marie. I didn't need."]
