Tocino de Cielo

Sweet Egg Custard

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Preparation info

  • Difficulty

    Easy

  • Makes

    18

    Portions

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

SOMETIMES TRANSLATIONS FAIL. SOMETIMES FOODS FROM ONE CULTURE DON’T MOVE EASILY ACROSS INTO ANOTHER. IF I TOLD YOU THAT WHAT WE ARE ABOUT TO MAKE IS KNOWN AS FAT FROM HEAVEN’, I DON’T THINK THIS WOULD MAKE MY TASK ANY EASIER. THIS IS A SUPER-SWEET PUDDING BASED ONLY ON EGGS AND SUGAR AND COVERED IN A LAYER OF CARAMEL. THE EGGS MAKE THE SUGAR TASTE SWEETER, AND THE SUGAR MAKES THE EGGS MORE LUSCIOUS. A LITTLE SQUARE OF THIS CUSTARD IS A BEAUTIFUL GUSTATORY PUNCTUATION MARK, A REMINDER OF ONE OF THE MOORS’ GIFTS TO SPAIN: THE SWEET TOOTH. ENJOY A SMALL SQUARE WITH COFFEE, OR SLICE OFF A SLIVER TO SERVE WITH SEASONAL FRUIT.

Ingredients

  • 575 g (1 lb. 4½ oz/ cups) caster (superfine) sugar
  • 16 egg yolks
  • 2 eggs

Method

Preheat the oven to 180°C (350°F/Gas 4).

To make the caramel, place 230 g (8 oz/1 cup) of the sugar in a heavy-based saucepan and cook over high heat, tilting the pan frequently, for 6-8 minutes, or until the sugar liquefies and becomes a dark but not burnt caramel. Pour into a 15 × 30 cm (6 × 12 inch) heatproof dish.

Next, make a sugar syrup. Put the remaining sugar in a saucepan, add 375 ml (13 fl oz/1 ½ cups) water and stir over medium heat until the sugar has dissolved. Simmer for 15 minutes.

Whisk the egg yolks and eggs in a large bowl until well combined. Whisking continuously, gradually add the hot sugar syrup, ensuring it is well combined. Pour the egg mixture over the caramel layer and place the dish in a deep roasting tin. Place the roasting tin in the oven, then pour in enough hot water to come two-thirds up the side of the dish. Bake for 50 minutes, then carefully remove from the hot water bath. Allow to cool to room temperature, then refrigerate until chilled.

To serve, run a flat-bladed knife around the edge of the dish and invert the custard pudding onto a serving plate. Slice thinly and serve as you would a petit four or an accompaniment to a sweet tart, cake or fruit dish.