SPANISH HEAVENLY CUSTARD - "TOCINO DE CIELO"

I´ve been searching for a proper translation for the title of this recipe, but I´ve decided to write it in Spanish and give you a short explanation about what it´s like. This sweet, and rich dessert is really a treat. A very traditional Spanish dessert, made with 12 egg yolks, sugar and lemon peel. It makes a delicious finish to a Spanish dinner. Once again, the boys will enjoy it during their Wednesday´s  dinner out.

TOCINO DE CIELO - (SORT OF YOLKS PUDDING)

INGREDIENTS - MAKES 12
12 egg yolks
300gr sugar
1 glass of water, aprox 250ml
1 lemon peel

METHOD
Place the sugar and water in a deep saucepot with the lemon peel, over a low heat. Increase the heat to medium high and boil until the syrup turns golden. Brush the baking tin with some of the syrup, reserve the rest. Leave it rest to cool down.

Put the yolks in a bowl and beat them slightly. Add the syrup and mix them well.

Put the baking tin into a saucepot with water (bain-Marie). Pass the yolks through a sieve and cook it slowly for 20 minutes. Leave it rest and cool before removing it from the tin.

DONE!