Tocino de Cielo

40 mins
Serves 1
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Directions

  1. 1Preheat the oven to 180ºC with heat from above and below, and prepare a bain-marie.
  2. 2Preheat the oven to 180ºC with heat from above and below, and prepare a bain-marie.
  3. 3Preheat the oven to 180ºC with heat from above and below, and prepare a bain-marie.
  4. 4Prepare the syrup with water and sugar.
  5. 5Prepare the syrup with water and sugar.
  6. 6Prepare the syrup with water and sugar.
  7. 7Add the syrup in a stream and beat constantly until everything is integrated.
  8. 8Add the syrup in a stream and beat constantly until everything is integrated.
  9. 9Add the syrup in a stream and beat constantly until everything is integrated.
  10. 10Use caramel to cover the mold, either bought or homemade.
  11. 11Use caramel to cover the mold, either bought or homemade.
  12. 12Use caramel to cover the mold, either bought or homemade.
  13. 13Cook in the bain-marie for 40 minutes.
  14. 14Cook in the bain-marie for 40 minutes.
  15. 15Cook in the bain-marie for 40 minutes.
  16. 16Check for doneness with a toothpick; it should come out dry.
  17. 17Check for doneness with a toothpick; it should come out dry.
  18. 18Check for doneness with a toothpick; it should come out dry.

Ingredients

  • 200 ml Water
  • 200 ml Water
  • 200 ml Water
  • 200 gr Sugar
  • 200 gr Sugar
  • 200 gr Sugar
  • 6 -8 Egg yolks
  • 6 -8 Egg yolks
  • 6 -8 Egg yolks
  • 1 -3 Eggs
  • 1 -3 Eggs
  • 1 -3 Eggs
  • Almíbar (syrup)
  • Almíbar (syrup)
  • Almíbar (syrup)
  • Caramel for the mold
  • Caramel for the mold
  • Caramel for the mold

Equipment

OvenMoldWhisk

Tips

  • Horno precalentado 180ºC calor arriba y abajo baño maria
  • Ir probando con un palillo que no salga húmedo
Tocino de Cielo | Clip Recipe