'Tocinillo de cielo' (pudding made with egg yolks and syrup)
Which area of Spain is it typical?
- Autonomous region:
Ingredients for 4 people: 6 egg yolks 250 g of sugar 3 dl of water For the caramel: 3 tbsp of sugar and 1 tbsp of water
Put the sugar in a saucepan with the water and heat until the syrup goes golden brown. Cover a baking tin evenly and put to one side. Put the sugar and water in an earthenware dish and heat until the syrup goes stringy. Beat the egg yolks and slowly add the syrup, stirring with sticks. Strain and pour into the caramelised tin. Cook in bain-marie in the oven at 150º for around 20 minutes. When the tocino has set, remove from the oven, leave to cool and take it out of the tin.
A plate is the most suitable means of serving it.
- Cooking time:
- Between half an hour and an hour
- All year
- Saturated Fatty Acids: