Tocino Del Cielo

by Pauline De Mesa
Dessert | March 4, 2019
This tiny sweet dessert is like the famous leche flan, but is made with only egg yolks, butter, sugar, and water. It’s simplicity makes the taste light and the texture smooth and silky. For additional zesty taste, squeeze in some dayap juice in the custard mixture.

Recipes by Chef Bambi
Photographed by Ed Simon of Studio 100

Ingredients :

7 servings
For First Layer
1 cup Sugar
0.25 cup Water
For Custard
1.5 cup Sugar
0.75 cup Water
2 tbsp Butter
10 Egg yolk
Dayap zest (optional)
1 pinch Salt

Procedures :

for First Layer

  • 1
    Put sugar and water in a pan and cook until mixture caramelizes. Do not burn. Pour syrup into preferred molds. Set aside to cool.

for Custard

  • 1
    Combine sugar and water in a pot. Bring to a rolling boil. Remove from heat.
  • 2
    Add butter. Do not stir. Set aside to melt and cool.
  • 3
    Put egg yolks in a bowl. Whisk in salt and slightly cooled syrup.
  • 4
    Strain through a sieve. Stir in dayap zest.
  • 5
    Pour 1/4 cup egg mixture into each caramel lined molds. Steam for 40 minutes until tocino is firm.