North American Tocino de Cielo

Ingredients

In this North American adaptation of Tocino de Cielo, we incorporate local flavors and ingredients to cater to the North American palate. While the original Spanish version uses traditional ingredients like egg yolks, sugar, and water, our adaptation adds a touch of vanilla extract for extra flavor. Additionally, we use North American measurements and cooking techniques to ensure the best results. We alse have the original recipe for Tocino de cielo, so you can check it out.

• 10 large egg yolks 10 large egg yolks
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 6g
• Carbohydrates (total, sugars): 33g, 32g
• Protein: 6g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat your oven to 325°F (160°C).
2. 2.
   In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves completely and the mixture comes to a gentle boil.
3. 3.
   Reduce the heat to low and let the syrup simmer for 5 minutes, without stirring, until it thickens slightly.
4. 4.
   In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot syrup into the egg yolks while continuously whisking to prevent curdling.
5. 5.
   Stir in the vanilla extract and mix until well combined.
6. 6.
   Strain the custard mixture through a fine-mesh sieve to remove any lumps.
7. 7.
   Divide the custard evenly among individual ramekins or oven-safe dishes.
8. 8.
   Place the ramekins in a large baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins.
9. 9.
   Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
10. 10.
    Remove the ramekins from the water bath and let them cool to room temperature.
11. 11.
    Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to fully set.
12. 12.
    To serve, run a knife around the edges of the ramekins and invert each custard onto a serving plate. The caramel sauce will flow over the custard, creating a beautiful presentation.

Treat your ingredients with care...

• Egg yolks — Make sure to separate the egg yolks carefully, ensuring no traces of egg whites are mixed in. This will result in a smoother custard texture.
• Granulated sugar — Use fine-grained granulated sugar for the syrup to dissolve easily and create a smooth caramel sauce.

Tips & Tricks

• For a twist, you can infuse the custard with a hint of citrus zest, such as orange or lemon, to add a refreshing note to the dessert.
• To achieve a perfectly smooth custard, strain the mixture through a fine-mesh sieve before pouring it into the ramekins.
• Serve the Tocino de Cielo chilled for the best flavor and texture.

Serving advice

Serve the North American Tocino de Cielo chilled, either on its own or with a dollop of freshly whipped cream. Garnish with a sprig of mint or a dusting of powdered sugar for an elegant presentation.

Presentation advice

To create an eye-catching presentation, drizzle some additional caramel sauce on the serving plate before placing the inverted custard on top. This will add a touch of elegance and enhance the visual appeal of the dish.