Tocino de Cielo

Method

Combine caster sugar and water in a heavy-bottomed saucepan and bring to a boil, stirring until the sugar dissolves completely. Once boiling, stop stirring and allow the syrup to reach soft-ball stage (113-116°C on a sugar thermometer), approximately 5-7 minutes. Remove from heat and allow to cool slightly for 2-3 minutes. Whisk the egg yolks vigorously in a large mixing bowl until pale and thick, then gradually pour the hot syrup into the yolks whilst whisking continuously to prevent scrambling, beating until the mixture is pale and creamy. Stir in vanilla extract, then pour the mixture into a buttered and lined 20cm round cake tin. Place the tin in a larger roasting pan filled with hot water (water bath) and bake at 160°C for 35-40 minutes until set but still slightly trembling in the centre. Cool completely, then refrigerate for at least 4 hours before serving chilled.