this edition of is my blog burning? is hosted by the lovely viv of seattle bon vivant, and the theme is eggs. i wasn't going to participate this time because of other obligations, but i had a fitting entry: tocino de cielo, a flan-like dessert brought to the philippines by the spanish and the portugeuse, but of arabic and moorish origin. i picked this particular dish
the literal translation of it is "heavenly bacon" or "lard of heaven";
i've been mesmerized by it ever since my tita f exclaimed, "tocino de cielo? oh it's simple--just 25 egg yolks and a kilo of sugar....";
the good people of jerez de la frontera in spain needed to do something with all the egg yolks left over from using egg whites to mellow tannins in red wines and remove the bitterness in sherry, so they came up with this delectation to serve with their lovely wines;
it is one of those dishes that sets your mind agoggle when you realize what's in it, but once you've tried it, with its lightness, sweetness, and cleanliness despite its depth of flavour, it becomes a perfectly reasonable proposition;
it is simple, yet stunning, and a celebration upon itself; have you ever seen such golden sunshine on a plate?
thank you to viv, once again, for a great edition of imbb!
tocino de cielo
25 egg yolks
1 kilo (5 cups) of white sugar
2-3 cups of water
combine sugar and water in a saucepan; boil the sugar syrup until it reaches soft-ball stage. set aside all but 1/2 to 1 cup of the syrup to cool. continue cooking the smaller amount of syrup until it has caramelized. pour the caramelized sugar into individual molds or pan, and coat the bottoms evenly.
beat the egg yolks in a large bowl, then pour the syrup in a steady stream, whisking it thoroughly into the eggs. make sure the sugar syrup has completely cooled, or you risk cooking the eggs or ending up with a gloopy, clumpy mess. strain the mixture into the molds or pan, then steam or cook in a bain-marie for 20 to 25 minutes. cool before unmolding.
i was tagged by melissa, for nicky and oliver's the cook next door meme; it's the start of the weekend, so a little speed meme-ing is in order....
What is your first memory of baking/cooking on your own?
my first experience with an easy bake oven was basically "it's a #$%^ing lightbulb?!" i stalked off in disgust. and no, i wasn't 23 at the time, fools.
Who had the most influence on your cooking?
who invented the microwave?
Do you have an old photo as “evidence” of an early exposure to the culinary world and would you like to share it?
Mageiricophobia - do you suffer from any cooking phobia, a dish that makes your palms sweat?
please do not boil me alive. i also would not like to be stuffed in a working pizza oven.
What would be your most valued or used kitchen gadgets and/or what was the biggest letdown?
most valued: a fork. biggest letdown: a fork.
Name some funny or weird food combinations/dishes you really like - and probably no one else!
i've seen what other people eat; nothing i eat can top that.
What are the three eatables or dishes you simply don’t want to live without?
salt, garlic, ginger.
Your favorite ice-cream…
whatever sounds best when i want some.
You will probably never eat…
anything that will cause an allergic reaction. or death.
Your own signature dish…
light blue, concave. about six inches in diameter. :)
Added by Chefdoc…
Any signs that this passion is going slightly over the edge and may need intervention?
i blog, and i need to go to the gym.
Added by Melissa…
What's on your all-time foodie dream list? (gadgets, destinations, restaurants, dishes to try...)
a faster metabolism.
Added by me…
Have you ever poisoned/sickened anyone with your cooking? Was it deliberate?
maybe. why? what have you heard?
NEXT! i'm tapping mandingo jones, amy, and dilek.
update: i've tagged a fourth person, shuna--hope no one minds!
it's amazing how a little butane or propane can transform an ordinary breakfast item. oatmeal brûlée: oatmeal made with steel-cut oats cooked in water, sprinkled with brown sugar, which was then blowtorched for a crunchy brûléed finish, and served with fresh berries and cream. crack open the crust with a tap of the spoon, pour in the cream, and scoop it up with a bit of the burnt sugar and berries.
this can be made with any oatmeal or hot cereal recipe of your choice, and of course, any toppings of your choice. just be sure to cook the cereal a little drier than you normally would so the sugar caramelizes properly. if you'd like a higher burnt sugar-to-cereal ratio, use a shallow soup dish; if made in individual ramekins, these would be a nice addition to any brunch.
added benefit: breaking out that blowtorch wakes you up better than any cuppa will....