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Egg Custard with Caramel Topping (Tocino Del Cielo) Recipe

Egg Custard with Caramel Topping (Tocino Del Cielo) Recipe

Egg Custard with Caramel Topping (Tocino Del Cielo) Recipe

Ingredients :
Caramel Topping :

    • 1 cup (200 g) sugar
    • 1/4 cup (60 ml) water
    • 1 teaspoon lime or lemon juice

Egg Custard :

    • 1 cup (7 oz/ 200 g) sugar
    • 1/2 cup (125 ml) water
    • 2 oz (60 g) butter, softened
    • 12 egg yolks

Method :

    1. Make the Caramel Topping by combining the sugar, water and lime juice in a saucepan. Bring to a boil and continue to stir until the syrup turns golden brown, about 10 minutes. Pour the caramel syrup into small molds.
    2. Preheat the oven to 350°F (180°C). Make the Egg Custard by boiling the sugar and water in a saucepan for 10 to 15 minutes, stirring continuously, until the syrup thickens. Remove from the heat and leave to cool in the saucepan. When cooled, add the butter and egg yolks, and mix well. Strain the mixture through a wire sieve to remove any lumps.
    3. Pour the Egg Custard mixture into the caramel-lined molds. Place the molds in a pan with enough water to submerge them halfway. The pan should have sides taller than the molds. Cover the pan with a flat tray and bake for 1 hour, or until a toothpick inserted into the center of a tocino comes out clean.
    4. Turn off the heat and allow the tocinos cool inside the oven. Unmold by running a thin, sharp knife around the edge of each mold. Turn out the tocinos onto a plate and serve.

Makes 10-12 tocinos     
Preparation time : 15 mins
Cooking time : 1 hour 15 mins