Tocinillos de Cielo - Spanish Dessert


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A rich caramel custard is best served with meringues.

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  • Caramel
  • 4 Tbs. sugar
  • 1 Tbs. water
  • Custard
  • 1 1/3 C. granulated sugar
  • 1 C. water
  • 12 egg yolks
  • Decoration
  • 12 small meringues

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To make the caramel: Place 4 Tbs. sugar and 1 Tbs. water in the bottom of a 9 X 7 inch baking dish. Cook over high heat, stirring constantly, until the sugar dissolves and the mixture turns a light caramel color. Remove from the heat immediately and tilt the pan to distribute the caramel mixture evenly over the bottom. To make the custard: Mix 1 1/3 C. of sugar with 1 C. of water in a small saucepan and bring just to the boiling point over medium heat. Remove from the heat. Place the egg yolks in a bowl and beat thoroughly. Beat in the sugar syrup a little at a time. When thoroughly incorporated, pour the custard mixture over the caramel in the baking pan. Place it in a larger baking pan full of enough hot water to reach about half way up the outside of the custard pan. Place it on the stove and cook over medium heat until the water surrounding the custard mold comes to a gentle boil. Continue to cook until the custard is set, about 30 minutes. Remove from the heat and let the custard cool in the water bath. Run a knife around the edges of the custard and invert onto a serving plate. Serve decorated with the meringues.

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