Tocinillo de cielo

A golden-yellow gem of Spanish pastry. Its incredibly fine texture melts instantly on the tongue, releasing the sweetness of a perfectly reduced syrup and amber caramel.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 339
• Protein: 13 g
• Carbs: 50 g
• Fat: 10 g

Ingredients

• 8 piece Egg ( yolks only )
• 166.7 g White sugar
• 100 ml Mineral water
• 2.7 tbsp Liquid caramel or caramel topping

Instructions

1. Syrup cooking

   In a saucepan, mix the white sugar and mineral water. Bring to a boil until you get a thick syrup that coats the spoon. The syrup should form a continuous thread when lifted.

2. Yolk preparation

   Separate the whites from the egg yolks. Gently pierce the yolks and stir them slowly with a fork without whisking. You must avoid incorporating air or creating foam.

3. Combining syrup and eggs

   Pour the hot syrup in a thin stream over the yolks while stirring gently. Pass the mixture through a fine-mesh sieve to remove any egg chalazae and ensure a perfectly smooth texture.

4. Bain-marie cooking

   Coat the bottom of small molds with liquid caramel. Pour in the mixture and cover with parchment paper. Bake in a bain-marie in a preheated oven until the center is set but still slightly jiggly.

Chef's tips

• Never whisk the eggs, stir them gently to avoid air bubbles that would ruin the smooth appearance.
• Let it cool completely in the refrigerator before unmolding, otherwise the custard will collapse.

Storage

Keep in the refrigerator for 3 days. Cover well to prevent the caramel from drying out.