Spanish Heavenly Custard, aka Tocinillo de Cielo

Instructions

1. Step 1

   Combine sugar, water, lemon peel and vanilla into a medium saucepan and bring to a boil. Reduce heat to medium and simmer for about 20 minutes, or until it forms a syrup. Remove from heat and allow to cool.

2. Step 2

   Syrup Consistency Test: Dip forefinger in cold water and then in the syrup. Hold forefinger and thumb together, then separate. Syrup should form a string, but it will break immediately.

3. Step 3

   Preheat oven to 375 F (190 C).

4. Step 4

   Heat about a liter of water (4 cups) in a large saucepan, for the water bath.

5. Step 5

   Lightly beat the egg yolks in a bowl and strain into another bowl. Pour in cooled syrup a little at a time, while continuing to stir with a whisk. Continue to stir until all ingredients are blended.

6. Step 6

   Pour the egg mixture into a mold. A glass dish of approximately 8 x 6 (6 cups or 1.5 liters) is a good size. The pan should be small enough so that the egg mixture is 1.5- to 2-inches thick. Cover tightly with aluminum foil. Put mold in a water bath and bake in the oven for approximately 1 hour. Check after 40 minutes and make sure water has not evaporated.

7. Step 7

   When done, the custard should be firm. To check for doneness, poke with a toothpick or knife. When removed, it should be relatively clean.

8. Step 8

   Remove from oven and allow to cool. Place in refrigerator to chill. Run a sharp knife around the edge of the dish. then unmold the tocinillo and slice to serve.