Instructions

1. In a medium saucepan, combine the sugar, water, pork fat, cinnamon stick, and lemon peel. Bring to a boil over medium heat, stirring constantly until the sugar is completely dissolved.
2. Once dissolved, reduce the heat to low and let the mixture simmer for about 15 minutes, or until it takes on a rich caramel color. Be careful not to let it burn!
3. In a separate large bowl, beat the egg yolks until they are well mixed and slightly frothy.
4. Gradually pour the hot syrup into the egg yolks, stirring continuously to prevent the eggs from cooking or curdling.
5. Prepare a pudding mold by caramelizing it lightly with a bit of sugar, then pour the mixture into the mold. Cover it tightly with aluminum foil to trap the steam.
6. Place the mold in a larger baking dish filled with hot water, creating a water bath. Bake in a preheated oven at 180°C (350°F) for approximately 45 minutes, or until the pudding is set and a knife inserted into the center comes out clean.
7. Once baked, remove the pudding from the oven and allow it to cool completely at room temperature before refrigerating for at least 2 hours to chill.
8. To serve, carefully unmold the pudding onto a serving plate. Slice and enjoy!