Tocino de cielo

6
50 minutes

Ingredients

  • 700g of sugar
  • 250ml of water
  • 15 egg yolks
  • 1 handful of blueberries, to garnish
  • 1 bunch of fresh mint leaves, to garnish

Almond crumble

  • 50g of plain flour
  • 50g of ground almonds
  • 50g of butter
  • 50g of golden caster sugar, or light brown sugar

Method

1
Set a steam oven to 100°C
2
Add 100g of the sugar and 100ml of the water to a small pan over a medium heat. Allow to caramelise until dark golden brown, then set aside
  • 100g of sugar
  • 100ml of water
3
In a separate pan, boil the remainder of the sugar and water together for 8 minutes to make a syrup. Leave to cool
  • 600g of sugar
  • 150ml of water
4
In a large bowl, whisk the egg yolks and gradually add in the cooled syrup. Keep whisking until fully combined in a smooth and creamy mixture, trying not to let it foam
  • 15 egg yolks
5
Pour the mixture into a rectangular baking tin with deep sides. Pour over a little of the caramel sauce, reserving most of it to serve. Steam for 35 minutes then allow to cool and set
6
Meanwhile, make the almond crumble. Preheat the oven to 180°C/gas mark 4
  • 50g of plain flour
  • 50g of ground almonds
  • 50g of butter
  • 50g of golden caster sugar, or light brown sugar
7
In a bowl, rub the butter into the flour until it resembles breadcrumbs. Mix in the ground almonds and sugar, then spread out over a baking tray and bake for 10 – 15 minutes, or until lightly golden. Allow to cool, then break up any lumps
8
Once the tocino is set, turn out onto a large board or plate (the easiest way to do this is to clamp the plate on top of the tin and flip upside down)
9
When ready to serve, cut portions of the dessert and spoon over some of the caramel sauce. Add a spoonfull of the almond crumble, and garnish with a few blueberries and fresh mint leaves
  • 1 handful of blueberries, to garnish
  • 1 bunch of fresh mint leaves, to garnish