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| Tocinillos de Cielo - Spanish Dessert Recipe |
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| Tocinillos de Cielo - Spanish Dessert
Carmel:
4 tbsps sugar
1 tbsp water
Custard:
1-1/3 cup sugar
1 cup water
12 egg yolks
12 small meringues, to garnish
Carmel:
Place 4 tablespoons sugar and 1 tablespoon water in the bottom of a 9 X 7-inch baking dish. Cook over high heat, stirring constantly, until the sugar dissolves and the mixture turns a light caramel color. Remove from
the heat immediately and tilt the pan to distribute the caramel mixture evenly over the bottom.
Custard:
Mix sugar with 1 cup of water in a small saucepan and bring
just to the boiling point over medium heat. Remove from the heat.
Place the egg yolks in a bowl and beat throughly. Beat in the sugar syrup a little at a time. When throughly incorporated, pour the custard mixture over the caramel in the baking pan. Place it in a larger baking pan full
of enough hot water to reach about half way up the outside of the custard pan.
Place it on the stove and cook over medium heat until the water surrounding the custard mold comes to a gentle boil. Continue to cook until the custard is set, about 30 minutes.
Remove from the heat and let the custard cool in the water bath. Run a knife around the edges of the custard and invert onto a serving plate. Serve decorated with the meringues. |
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