Spanish Heavenly Custard, aka Tocinillo de Cielo
This sweet, rich Spanish custard is a traditional dessert. Easy to prepare, it makes a delicious finish to dinner.
- Serves: 6 persons
- 8oz. water
- 11oz. (300 gr.) granulated sugar
- Peel of 1 lemon
- ½tsp vanilla extract
- 10 egg yolks
Step 1Combine 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.
Step 2Syrup 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.
Step 3Preheat oven to 375 F (190 C).
Step 4Heat about a liter of water (4 cups) in a large saucepan, for the water bath.
Step 5Lightly 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.
Step 6Pour 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.
Step 7When done, the custard should be firm. To check for doneness, poke with a toothpick or knife. When removed, it should be relatively clean.
Step 8Remove 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.