4 cup sugar
How to make Tocino del Cielo
- 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.