Tocinillo de Cielo (Bacon of Heaven)

Ingredients

• 0.5 kg sugar
• 1 cuartillo water
• 0.5 kg egg yolks
• 1 pinch cornstarch
• caramelized sugar (for mold)

Instructions

1. Clarify the sugar in water over heat, cooking until you reach a thick syrup (almíbar espeso). Allow the syrup to cool completely.
2. Measure out egg yolks in the same volume as your cooled syrup. Beat the yolks thoroughly, adding a pinch of cornstarch as you work, until well incorporated and pale.
3. Slowly incorporate the cooled syrup into the beaten yolks in a thin stream (hilo a hilo), stirring constantly and carefully to prevent the mixture from breaking or curdling.
4. Prepare a mold by coating it with caramelized sugar (azúcar quemada). Pour the mixture into the prepared mold.
5. Set the mold in a water bath (baño maría) and bake until set.