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Tocino de Cielo (Spanish Custard)
YERBABUENA EN LA COCINA5Ingredients
55Minutes
520Calories
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Description
Forget the pudding or jello, try this custard instead. It’s sweet and rich, with a smooth texture that’s pleasing. Making it can be tricky and requires that the directions be followed exactly so as to not burn the sugar. A strainer is required, along with flan molds.
Ingredients
US|METRIC
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Directions
- Preheat the oven to 180 Celsius.
- Heat the 300 grams of sugar in a saucepan until it forms a caramel sauce and pour into miniature flan molds.
- 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.
- 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.
- Bake in a water bath until firm, approximately 20 minutes for miniature custards.
NutritionView More
520Calories
Sodium2% DV50mg
Fat17% DV11g
Protein16% DV8g
Carbs34% DV101g
| Calories520Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol475mg158% |
| Sodium50mg2% |
| Potassium70mg2% |
| Protein8g16% |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate101g34% |
| Dietary Fiber |
| Sugars101g202% |
| Vitamin A10% |
| Vitamin C |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Spanish Desserts
Dairy Free Egg Yolk Custard
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