Tocino De Cielo (Spanish Custard)

1. 1

   Preheat the oven to 180 Celsius.

2. 2

   Heat the 300 grams of sugar in a saucepan until it forms a caramel sauce and pour into miniature flan molds.

3. 3

   Combine the 100 grams of sugar with the water in a separate saucepan to form a syrup by cooking on low for 10 minutes. Remove from heat and let cool.

4. 4

   Beat the yolks and eggs together and add to the syrup mixture little by little, stirring constantly. Strain twice and pour into the flan molds. Cover with aluminum foil.

5. 5

   Bake in a water bath until firm, approximately 20 minutes for miniature custards.

* Per serving · 4 servings · Values may vary.

No additional tips available.