Tocino de cielo (dessert made with egg yolks and sugar)
In this recipe, thanks to the vacuum technique and cooking in jars we can complete two recipes at the same time and, as both the jar and the bag are free of oxygen, we can be sure that possible fermentations won't ruin the recipe. Also, it enables us to standardise the recipe and, this way, we will always achieve good results. With this recipe it can be difficult to always get the same results when done in the traditional way.
Ingredients
| 300 g | Egg yolk |
| 300 g | Sugar |
| 250 ml | Water |
| 100 g | Sugar (for caramel) |
| 25 ml | Water (for caramel) |
| 500 g | Whole milk (for Intxaursalsa / walnut cream) |
| 500 g | Cream (for Intxaursalsa) |
| 300 g | Walnuts (for Intxaursalsa) |
| 200 g | Sugar (for Intxaursalsa) |
| 1 | Cinnamon stick (for Intxaursalsa) |
Instructions
First, create a syrup with the 300g of sugar and the 250ml of water. Bring to the boil, reaching 107ÂșC. Place the yolks into a separate bowl and, stirring continuously, add the syrup which had previously reached 107ÂșC. In a pan, put 100g of sugar and 25ml of water and heat until a golden caramel has been achieved.
Place the caramel into the bottom of some jars and, straight away, add the mixture of yolks and syrup. Close the jars tightly and put them into the SmartVide at 90ÂșC for 70 minutes.
Meanwhile, put the ingredients needed to prepare the intxaursalsa into a cooking bag: the milk, the cream, the walnuts, the sugar and the cinnamon. Put the bag together with the jars to cook at 90ÂșC for 70 minutes.
When everything is cooked, refrigerate the jars quickly and place the intxaursalsa into a blender. Blend everything together until you have a thick cream. Place in the storage chamber.
To finish, open up the jars and put the intxaursalsa on top of the tocino de cielo. You can also use some fruit or herbs, such as cranberries or mint leaves, to decorate.