Tocino de Cielo
Ingredients
10 large egg yolks
2 whole eggs
450g granulated sugar
180ml water
1. Preheat your oven to 150C, 300F, Gas mark
2.
2. Place the sugar and water in a saucepan and heat until it
starts to bubble. Continue to boil rapidly, stirring from time
to time with a wooden spoon, until the syrup turns a very pale
golden colour (about 8-10 minutes). The mixture should be
bubbling throughout the cooking time. Remove from the heat
immediately as the caramel will continue to cook.
3. Pour a third of the syrup into a smooth sided baking tin
and swirl to coat the bottom and sides. Set aside and allow to
cool. It will harden.
4. Meanwhile, in your mixing bowl, lightly beat the egg
yolks and whole eggs then, little by little, pour the
remaining syrup into this mixture.
5. Pour this into the tin, place the dish into a deep roasting
tin and pour in enough cold water until it reaches half way up
the side of the dish. Bake for about 25-35 minutes, until the
pudding is firm.
6. To serve, allow to cool then invert onto a serving dish. |
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