Richard Sax

Cuban Caramel Custard

Tocino del Cielo

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in
top 1000Classic Home Desserts
Classic Home Desserts

By Richard Sax

Published 1994

  • About

If you love eggy puddings, this dense, caramelized custard will make you swoon. The translucent pudding uses sugar syrup instead of milk as the liquid element. I’ve cut back on both the sugar and the egg yolks in this version, but this is still no diet dessert.

Ingredients

  • 1¼ cups sugar
  • ⅓ cup water
  • Juice of ½

Method

  1. Combine the sugar, water and lemon juice in a nonreactive saucepan and cook, stirring, until the sugar dissolves. Boil the syrup, uncovered, without stirring, until it thickens slightly and reaches 225 degrees F on a candy thermometer, usually about 7 minutes. Pour all but about ¼ cup