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Tocino del Cielo

Source of Recipe

Spanish cookbook


Recipe Introduction

makes 12 squares

List of Ingredients

225 g sugar
1/4 liter water
lemon peel or vanilla pod
6 egg yolks
1 whole egg



Recipe

In a heavy pot, melt 75g of sugar until it is a pale caramel color. Pour immediately into a mould 14 cm square and let cool.

Put the water, lemon peel or vanilla and remainder of sugar in a pan and bring to the boil. Cook to the thread stage (forms a thread of syrup when dropped from a spoon).

Beat the yolks and whole egg until very smooth. Beating the eggs constantly, add the syrup in a slow stream.

Strain this custard into the caramel-lined mould. Cover the pan with foil.

Place on a trivet or rack in a larger pan and add boiling water to just the depth of the custard pan.

Cover the pan and steam the custard (or bake it) until a knife inserted comes out clean, about 20 minutes.

Take off the heat and let it set until completely cool. then run a knife aruond the edge of the custard and unmould on to a serving plate.

Cut the custard into squares to serve.