Spanish cuisine · Desserts & Sweets

Tocino de Cielo

Very dense custard of egg yolk and sugar syrup from Jerez, set in a water bath and unmolded with a caramel glaze.

Ingredients · for 6 servings

• 12 egg yolks
• 1 egg
• 350 g sugar
• 200 ml water
• 1 lemon (zest)
• 1 cinnamon stick
• 100 g sugar for the caramel
• 2 tbsp water for the caramel

Instructions

1. Cook the 350 g sugar with 200 ml water, the thinly peeled lemon zest and the cinnamon stick for 8–10 min into a syrup that runs off the spoon in thin threads, then remove the zest and cinnamon and let the syrup cool to lukewarm.
2. Cook the 100 g sugar with 2 tbsp water in a pan without stirring into an amber caramel and pour it immediately into a loaf tin so it coats the bottom evenly; let it set.
3. Whisk the egg yolks and the whole egg in a bowl just until smooth, without beating in air — foam would cause bubbles in the custard later.
4. Pour in the lukewarm syrup in a thin stream while stirring constantly, then pass the mixture through a fine sieve into the prepared tin.
5. Set the tin in a larger pan with 2 cm of hot water, cover with foil, and bake in the oven at 150°C top/bottom heat for 40–45 min until the center still trembles slightly.
6. Let cool completely, refrigerate for at least 4 hours, loosen the edge with a knife and turn out onto a plate so the caramel runs over the custard.