TOCINILLOS DEL CIELO RECIPES

Steps:

• Make the caramel first. Put the sugar and water in a stainless-steel sauce pan over a medium heat. As soon as it starts to bubble and caramelize in parts, swirl the pan to spread the colour evenly, and cook until it turns to a deep amber, continuing to swirl the pan and watching that it does not turn too dark, which would result in a bitter taste. Pour the caramel immediately into a mould (it can be metal, porcelain or Pyrex, but not non-stick, that will hold at least 1 litre), turning and tilting the mould to coat the bottom and sides. You have to do this quickly because the caramel hardens very fast. Let it cool.

  For the flan, make a sugar syrup: put the water and sugar in a saucepan and simmer for a minute or two until the sugar has dissolved. Let it cool until still just warm. Beat the yolks and whole eggs lightly by hand with a fork or whisk, then gradually beat in the warm sugar syrup until well blended. Pour into the caramel-coated mould.

  Place the mould in a large shallow pan and pour in boiling water to come halfway up the side of the mould (this water bath is called a bain-marie). Bake in an oven preheated to 160°C/gas 3 for 1¼ to 1½ hours or until the custard has set. Take the mould out of the pan, let it cool, then chill in the refrigerator, covered with cling film, for 3 hours or overnight.

  Just before you are ready to serve, turn out the tocino de cielo – run a pointed knife all round the edge of the mould, place a serving dish on top and quickly turn upside down then lift off the mould. There will be a lot of caramel sauce so the dish should be deep enough to collect it.