1. Boil sugar and water until syrup forms small ball when dropped in water. 2. Beat egg yolks, add the syrup after cooling it then blend well and strain. 3. Line a pan or small molds with thick caramel syrup. 4. Fill ¾ full with mixture and steam until toothpick inserted comes out clean. 5. Allow to cool before unmolding. 6. NOTE: Tocino Del Cielo is often baked in small individual molds and placed in small soufflé cups for serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
