AI-generated
Tocino de cielo — Spanish egg yolk custards with caramel
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Source: https://recipheon.com/en/recipes/desserts/tocino-de-cielo-spanish-egg-yolk-custards-with-caramel
About this recipe
Tocino de cielo is a Spanish dessert with a rich egg yolk flavor, a firm, silky texture and a thin layer of amber caramel. Its sweetness comes from syrup mixed with the eggs and caramel on the bottom of the molds, which becomes a glossy sauce when the desserts are turned out. Small servings suit its rich character. In this home version, the mixture goes into six small molds and bakes gently in a water bath. Stir the eggs slowly and add the warm syrup in a thin stream to keep the surface smooth. The baked custards should have set edges and centers that wobble slightly when the molds are moved. Several hours in the refrigerator give them the right texture and make them easier to turn out onto small plates with their caramel sauce. You can prepare the dessert the day before serving.
Ingredients
Egg yolk mixture
120 g raw egg yolks without whites or shells (about 6–7 yolks)
50 g raw whole egg without the shell (about 1 egg)
180 g white sugar for the syrup
100 g water for the syrup
Caramel coating
40 g white sugar for the caramel
20 g water for the caramel
Steps
Preheat the oven to 160°C with top and bottom heat. Prepare six identical heatproof molds with a capacity of 100–120 ml and a deep roasting pan that will hold them side by side. Set the molds on a stable, heatproof surface. Do not grease them; caramel will cover the bottoms.
Combine 40 g sugar and 20 g water in a small saucepan. Heat until the sugar dissolves, then boil without stirring with a spoon for about 4–6 minutes, until light amber. Remove from the heat and immediately divide all the caramel among the six molds, tilting them carefully with oven mitts to coat the bottoms. Take care with the very hot caramel.
AI-generated Mix 180 g sugar with 100 g water in a clean saucepan. Heat, stirring only until the sugar dissolves. Once it boils, simmer gently for 3–4 minutes: the syrup should remain clear and colorless. Remove the pan from the heat and leave for about 10 minutes, until the syrup is warm but no longer hot.
Put the weighed 120 g yolks and 50 g whole egg in a bowl. Stir slowly with a fork or hand whisk, just until smooth with no visible streaks of egg white. Do not beat until foamy. Save the whites left after separating the yolks for another use; do not add them to the dessert.
Pour the warm syrup into the egg mixture in a very thin stream, whisking constantly and gently. Start with a small amount, then gradually add all the rest. Scrape the syrup from the saucepan with a spatula. The mixture should be smooth and fluid; avoid vigorous whisking, which would introduce air bubbles.
AI-generated Set the molds with their hardened caramel in the roasting pan and divide all the mixture among them, scraping the bowl with a spatula. Place the roasting pan on the pulled-out oven rack. Carefully pour hot water into the pan until it reaches halfway up the molds, without splashing any inside. This is separate water used only for the water bath. Cover the roasting pan loosely with aluminum foil without letting it touch the mixture.
AI-generated Bake at 160°C for 35–45 minutes. The edges should be set and the centers should wobble slightly as a whole, without liquid mixture sloshing around. Carefully lift the molds out of the water and leave on a rack for about 45 minutes. Once they are no longer warm, cover and refrigerate for at least 4 hours, until the desserts are completely cold and firm.
Run a thin knife around the edge of each cold mold. Cover it with a small plate, turn it over and wait briefly for the dessert to slide out on its own. Serve all six portions with all the caramel sauce that flows from the molds. Keep the desserts in the refrigerator until serving; use covered portions within 2 days.
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