Name: Tocino Del Cielo Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 3 cups sugar; 1/3 Cup Butter; 3/4 Cup water; 16 Egg ((yolks only), lightly beaten); lemon rind (Optional)

This sweet dessert recipe is ready until the custard sets and just barely jiggles. You may cut them into one-inch squares and put them in small paper cups before serving. This recipe is from Pette Jorolan, who is featured along with her children Poch and Namee in the story “Muses of cookery” in the May 2011 issue of Yummy.

Tocino Del Cielo Recipe

Pette Jorolan

This sweet dessert is ready until the custard sets and just barely jiggles.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Resting Time 30

Total Time 1 5

Course Dessert

Cuisine Filipino

Servings

Ingredients

Tocino Del Cielo Ingredients

3 cups sugar
1/3 Cup Butter
3/4 Cup water
16 Egg (yolks only), lightly beaten
lemon rind Optional

Instructions

Caramelize 1 cup sugar over medium heat until melted.
Line bottom of desired molds. Butter the side of the molds.
Make the syrup: Boil 2 cups sugar with 3/4 cup water until it spins a thread. Cool for 2 minutes. Pour over the lightly beaten egg yolks.
Mix well and then add the softened butter. Strain and pour on molds.5 Place molds in a bain marie (water bath) filled with water to 2/3 the height of the pan. Cook in an oven preheated 350°F for 50 to 52 minutes. When firm, they are done.Alternative cooking tip: You can make this recipe using siopao steamers, but it will take longer, around 75-90 minutes.