Recipe(tried): Tocino Del Cielo (Rich Eggs Custard) for Robbie

TOCINO DEL CIELO
(Rich Caramel Custard) Makes 16 - 2 inch squares

2 1/4 cups cold water
1 1/2 cups sugar
Peel of 1 lemon
10 egg yolks
2 whole eggs
1 teaspoon almond liqueur (optional)

CARAMELIZED SUGAR
1/4 cup sugar
2 teaspoons hot water
1 teaspoon lemon juice

To caramelize the sugar, mix the sugar, water and lemon juice in an 8-inch square baking pan. Place the pan over a high flame, stirring the dissolved sugar constantly, until it turns a light caramel color. This will take less than a minute; watch carefully. Remove immediately from the flame and tilt the pan so that the sugar coats the entire bottom. Cool.

To make the custard, in a saucepan mix 1 1/2 cups of the cold water with the sugar and lemon peel. Bring to a boil over a medium flame. Add the remaining 3/4 cup of water and cook to the string stage (about 20 minutes). Remove from the flame and cool slightly. Discard the lemon peel. In a bowl, beat the egg yolks and the whole eggs with a wire whisk until smooth but not foamy. Pour in the sugar syrup very slowly, beating constantly. Pour the mixture into the caramelized pan. Cover tightly with foil and place the pan in a larger pan of hot water. The water should reach halfway up the sides of the custard pan. Place on top of the stove, bring the water to a boil, and cook over medium heat for 12 minutes. Heat the oven to 350 degrees F. Place the custard pan (in the pan of water) in the oven and bake 13 minutes. Remove from the oven and let the custard sit in the water until the water cools. Loosen the edges of the custard with a knife and turn onto a dish. Cut into 2-inch squares. Transfer the squares to a dry serving dish and refrigerate until ready to serve. Strain the caramelized sugar that has remained and mix with the almond liqueur. When ready to serve, pour this syrup over the custard squares.