Tocino Del Cielo
By: Alisa Escanlar
Published: Thursday, February 18, 2010 - 4:03pm

Ingredients




25 egg yolks
1 kilo (5 cups) of white sugar
3 cups of water

Preparation

1 Combine sugar and water in a saucepan and boil. 2 When the sugar syrup reaches the soft-ball stage set aside 1/2 to 1 cup of the syrup and let it cool. The softball stage is when you are able to make soft balls from a few drops of the sugar syrup into cold water. 3 Continue caramelizing the rest of the syrup in the saucepan. 4 When the sugar has sufficiently caramelized,  pour the caramelized sugar into individual molds or pan, and coat the bottoms evenly. 5 Check on the sugar syrup you have set aside. make sure it has completely cooled before taking the next step. 6 Beat the eggs in a bowl and steadily pour in the sugar syrup. Strain the mixture into mold or pan. 7 Steam for about 25 to 30 minutes. Chill well before serving.

About


Tocino del Cielo literally means "bacon from heaven", although no bacon was included in making this dessert. The Philippines was once a colony of Spain from 1565-1898 and this was one of the recipes we grew to love as well.There are different variations of the recipe, but this one was handed down in our family for generations and I didn't know where they originally got the recipe from. This was made only during special occasions.