Dessert Recipes
 

Tocino del Cielo

25 yolks
4 cup sugar

 

 

  • Boll the sugar and water until the syrup
    forms a soft ball when dropped
    in cold water.

  • Beat the egg yolks, add the syrup after
    cooling it; blend well and strain.

  • Line a pan or small mold with thick caramel syrup,
    fill 3/4 full with mixture and steam until thick and set.

  • Cool before unfolding. The tocino del cielo is often baked
    in small individual molds, then placed in small souffle cups before serving.

  • Good for 10 persons.

 

 

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