Tocinillo de cielo

Method

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.

1. 1

   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. 2

   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. 3

   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. 4

   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.