Tocino de cielo

Step 1: Heat 2 ⅞ oz sugar and 2 tbsp water in a small pan over a medium heat without stirring until it turns a deep amber, about 5 minutes. Pour into a 20 × 10 cm loaf tin or a 16 cm square tin and tilt to cover the base.

Step 2: Put 9 oz sugar, ¾ cup water and 1 strip lemon peel in a pan, bring to the boil and simmer for 4–5 minutes until you have a syrup that forms a thin thread between finger and thumb (about 225°F). Remove the peel and cool for 10 minutes.

Step 3: Heat the oven to 325°F (275°F fan). Gently stir 10 egg yolks and 1 egg together with a fork, without whisking in air.

Step 4: Pour the warm syrup into the yolks in a thin stream, stirring gently all the time. A common mistake is adding the syrup boiling hot, which curdles the yolks into specks.

Step 5: Strain the mixture twice through a fine sieve into the caramel-lined tin and skim off any foam. Cover tightly with foil.

Step 6: Stand the tin in a roasting tin and pour in hot water to come halfway up. Bake for 35–40 minutes, until set at the edges with only a faint wobble in the centre, and a knife comes out clean.

Step 7: Cool, then chill for at least 4 hours. Run a knife around the edge, turn out onto a plate so the caramel runs down, and cut into small squares.