Tocino Del Cielo

Preparation info
  • Makes


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    Pampangos are famous for their rich desserts, and this is one of the richest.


    • 1 cup sugar
    • ¼ cup unsalted butter, cut into small pieces
    • 10 large


    1. Preheat the oven to 350°F. Have ready six 2-ounce ramekins.
    2. To make the caramel base, place ½ cup of the sugar in a small, heavy saucepan. Drizzle 2 tablespoons water over the top. Place the pan over medium-high heat and cook, gently swirling the pan b