- 1-1/2 Cup sugar.
- 12 Egg yolks.
- 1/2 Cup water.
- 1 Orange zest.
- 1/4 Cup sugar.
- 1 Tablespoon water.
In a Non-stick aluminum Magefesa pan, prepare a caramel sauce with the ¼ cup of sugar and the tablespoon of water. We withdrew it when you have a blonde color and pour into a lidded flan mold covering both the bottom and walls of the mold.
Make a syrup with sugar, water and orange peel in a Stainless steel Magefesa pan. Cook over low heat until the syrup reaches the strand point. Let cool.
Beat the egg yolks with the help of a Stiria Magefesa mixer. Set on low speed to avoid foaming, then add the cooled syrup little by little. Mix well and strain.
Pour the egg syrup mixture in the caramelized mold and close with the lid.
Pour water up to three fingers into a Practika Plus Magefesa pressure cooker. Place the flan mold inside and close the pot.
Set in position II and bring to pressure over high heat. Lower the heat to a minimum and let boil for about 9 minutes. Remove from heat and let pressure come down naturally.
Unmold and serve cold.
This dessert originated in the region of Andalusia. The winemakers used the egg whites to clarify the wine and then gave the yolks to convents, which they used to produce the popular Tocinillos de cielo.