Tocino de Cielo

Instructions

1. Prepare the caramel
   In a heavy-bottomed saucepan, combine 150g sugar and 60ml water. Heat over medium heat without stirring until the sugar dissolves and the mixture turns amber (about 8-10 minutes). Immediately pour the caramel into a 9-inch flan mold or individual ramekins, swirling to coat the bottom and sides. Let cool completely.
2. Make the sugar syrup
   In another saucepan, combine 250g sugar, 60ml water, cinnamon stick, and lemon peel. Bring to a boil and cook for 5 minutes until it reaches a syrupy consistency (around 220°F/105°C on a candy thermometer). Remove from heat, discard the cinnamon and lemon peel, and let cool slightly.
3. Prepare the custard mixture
   In a large bowl, whisk the egg yolks until pale and slightly thickened. Gradually pour the warm (not hot) sugar syrup into the yolks, whisking constantly to prevent curdling. Add vanilla extract and salt, then continue whisking until well combined and smooth.
4. Strain and fill
   Strain the custard mixture through a fine-mesh sieve into a pouring jug to remove any lumps. Carefully pour the strained mixture into the caramel-lined mold or ramekins.
5. Prepare water bath
   Place the filled mold in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the custard mold. Cover the mold loosely with aluminum foil.
6. Bake the custard
   Bake in a preheated oven at 325°F (165°C) for about 35-40 minutes, or until the custard is set but still has a slight jiggle in the center. Remove from the water bath and let cool completely at room temperature.
7. Chill and unmold
   Refrigerate the custard for at least 4 hours or overnight. To serve, run a thin knife around the edges of the mold and invert onto a serving plate, allowing the caramel sauce to drizzle over the custard.