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Tocino De Cielo Recipe
|Sugar||2 1⁄4 Cup (36 tbs)|
|Sugar||1⁄2 Cup (8 tbs), for caramelizing mold|
Calories 728 Calories from Fat 146
% Daily Value*
Total Fat 16 g24.9%
Saturated Fat 5.8 g28.8%
Trans Fat 0 g
Cholesterol 746.9 mg
Sodium 44.5 mg1.9%
Total Carbohydrates 140 g46.5%
Dietary Fiber 0 g
Sugars 137.8 g
Protein 10 g21%
Vitamin A 17.4% Vitamin C
Calcium 8.1% Iron 9.9%
*Based on a 2000 Calorie diet
Line a 10-inch ring mold with the caramel.
Heat 21/2 cups sugar with water and lemon peel in a saucepan over a slow fire.
Simmer for approximately 30 minutes.
Test frequently by dipping a tablespoon in the' syrup and holding it vertically over the pan.
Wait for the last drop: the syrup is done as soon as a thin, short thread forms at the end of the last drop.
Remove from fire and let cool to room temperature.
In a large bowl, mix the yolks and the egg just enough to blend (do not beat).
Continuing to stir the eggs, gradually pour in the cooled syrup.
Strain the mixture.
Put the caramelized mold on top of a plate in a pan of water which is hot but not boiling.
(The purpose of the plate is to keep the mold from touching the hot bottom surface.) Add water to one-third the height of the mold.
Pour in the custard, remove any foam, cover as hermetically as possible, and cook over a slow fire for about 1 hour.
From time to time, remove lid to take off any foam that has formed.
Serve unmolded and slightly chilled.