Tocino de Cielo
Time: 2 hours
Makes about 6 servings
Ingredients:
1 ½ cups white sugar
¾ cup water
4 to 5 drops of lime (approx. 2 tsp.)
½ cup egg yolks (approx. 9 yolks)
½ cup whole eggs (approx. 3 eggs)
1 tsp. vanilla
For caramelized mold:
1 cup sugar
2 tbsp. water
Prep:
Preheat oven to 350 °F (skip this step if you would prefer using a double boiler)
Caramelize your mold: add sugar and water to a saucepan and bring to high heat. As soon as the sugar dissolves and begins to turn a dark amber color, remove from heat. Carefully pour the hot syrup into a metal mold, and using oven-mitts, carefully move the mold around to coat all the sides with syrup. Set aside to cool.
Measure out your eggs. The amount of eggs needed varies depending on the size of the eggs. It should be approximately 9 egg yolks and 3 whole eggs, but it’s better to measure with a cup. If you exceed ½ cup of eggs, remove extra egg whites.
Directions:
In a saucepan, add the sugar, water, and lime
Bring to high heat and let boil until everything dissolves to form a syrup and reduce to about a cup, or when a candy thermometer reads 225 °F. Stir gently as needed.
Remove from heat and allow to cool completely
Beat the yolks and whole eggs together until they are completely mixed together
Add the syrup and vanilla to the eggs and mix well
Using a sieve, strain this custard into a caramelized mold
Cook in an oven at 350 °F for approximately 1½ hours (alternatively, you can steam in a double boiler until a stick comes out clean).
Let cool to room temperature, then remove from mold.
Store in refrigerator. Serve cold.
Notes & Comments:
If you are a fan of eggy/yolky desserts, this is the perfect recipe for you.
There will be a lot of left over egg whites. Instead of disposing them, make an egg white omelette, meringue frosting, or merenguitos.
A candy thermometer is not necessary to make the syrup for the custard, but you must be attentive to make sure the sugar dissolves completely and does caramelize.
These are commonly served at bakeries in individual sized molds. I believe you can use a muffin tin to make individual serving, but you’d would then have to caramelize each mold individually.
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Receta Original:
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TOCINO DE CIELO
1 ½ taza azúcar blanca
¾ taza de agua
4 o 5 gotas de limón
½ taza de yemas
½ taza de huevos
1 cdta. de vainilla
Ponga en una cacerola el agua con el azúcar y jugo de limón. Déjelo hervir hasta que se haga un almíbar espesa (225 °F) y quede reducido a una taza de almíbar que es la cantidad que debe usar para hacer el flan. Déjelo refrescar. Bata las yemas con los huevos enteros solo hasta que estén unidos. Añádale el almíbar y la vainilla. Mézclelo todo bien. Cuélelo. Viértalo en un molde bañado con caramelo. Cocínelo al baño de María hasta que al introducirle un palillo en el entro salga seco. Si desea hacerlo al baño de María en el horno encienda el horno a 350°F. Demora aproximadamente 1 ½ hora. De 6 raciones.
Si al medir la media taza de huevos se pasa de media taza, puede quitar parte de la clara hasta que llegue a la medida.
La cantidad de yemas y claras es variable por el tamaño de los huevos. Serán aproximadamente 9 yemas y 3 claras, pero es mejor medir con la taza.
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