"Heavens Delight"
"Tocinillo del Cielo"

A Cuban Tradition

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Serves 6


  • 1 1/2 cups sugar

  • 3/4/ cup water

  • 4 or 5 drops lemon juice



Place water, sugar and lemon juice in a mold and boil until a thick syrup is formed and liquid is reduced to 1 cup. Allow to cool. Beat egg yolks and whole eggs enough to combine. Add the syrup and vanilla, combine well and strain. Pour mixture into a mold bathed with caramel and cook in a double boiler until center is dry. This desert may also be cooked in a double oven at 350 F for 1 1/2 hours. Serves 6.

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