Tocino del Cielo


6 egg yolks
1 whole eggs
3/8 cup sugar
Extra 1/2 cup sugar

Place the cup of sugar in a heavy based stainless steel saucepan, add a little water and cook over a low heat until the sugar has dissolved. Turn up the heat and cook without stirring until the sugar has turned to a light brown caramel.

Pour the caramel into 8 metal dariole moulds.

Whisk together the whole egg and egg yolks.

Place the remaining sugar in to a stainless steel pan and add a little water. Cook the sugar syrup until it has the consistency of honey. Remove from heat and allow to cool to about 50˚C.

Add the syrup to the eggs and stir well. Pass and pour into the prepared moulds. Cover the moulds with aluminium foil and steam over a low heat for about 15 minutes, or until the custards have just set.

Pour the caramel into 8 metal dariole moulds. Bake at 200˚c for 30-40 mins or until golden.

Recipe courtesy of Michael Ryan of Provenance Restaurant, Beechworth