Heavenly custard - Tocino de cielo
Ready in: 1:00 h
Preparation time: 15 min.
Created on: 04.08.2016
Last changes: 14.02.2018
- To make the caramel topping, place 3 tablespoons of sugar and 1 tablespoon of water in a pudding dish, then place in a hot bainmarie and heat until the mixture begins to caramelise and turn golden brown. Tilt the dish from side to side to spread the caramel over the bottom of the dish.
- Place the remaining sugar and 250 ml water in the blender jug and heat for 15 minutes/120 °C/speed setting 2. Transfer the syrup to a saucepan and leave to cool a little. Thoroughly clean the blender jug and allow to cool completely.
- Place the egg yolks plus one egg in the blender jug and mix for 20 seconds/speed setting 3. Then blend in the lukewarm syrup for 2 minutes/speed setting 1, slowly drizzling it into the blender in a thin stream. Strain the mixture through a fine sieve into the prepared dish and cover with aluminium foil. Place the pudding dish in the deep steamer basket, pour 1 litre of water into the blender jug, then put the basket on top. Close the lid and steam the egg-and-sugar mixture using the steamer button/30 minutes.
- Leave the dessert to cool in the dish, then tip it out and serve.
Bon appétit with Monsieur Cuisine