Sky Bacon. My Grandmother's Lifelong Recipe

This is the bacon of heaven that has always been made in my house. MY grandmother made it and my mother has also made it until very recently. It is a traditional recipe, very simple that the only difficulty it has is the weak thread that the syrup needs to be good.

My mother taught it to me and my grandmother learned it, but I have a trick that will help you get it without ever having seen it.

The weak thread point implies that the syrup has to be cooking over medium heat until it thickens, but the easiest way not to confuse you is to have a thermometer at hand and measure the temperature: when it reaches 110 degrees, it will have reached that texture so necessary to have a good sky bacon.

Ingredients

• 500 g sugar
• 400 ml of water
• 12 yolks*
• 1 whole egg

Preparation.

For the syrup, put the sugar and water in a saucepan to cook over low heat. It should cook until it thickens and has a loose thread point (the liquid thickens slightly, but still falls in thin strands if you drop it with a spoon. The easiest thing to do is to control the temperature with a thermometer :)

With the help of a brush we paint the molds inside (I used individual molds but you can use a large one).

In a bowl, lightly beat the egg yolks (not too much because we don't want to add air). Add the rest of the syrup making sure to mix gently, without foaming.

Strain the mixture to remove lumps and pour it into the mold or small molds.

I cover the molds with white paper to prevent water from entering. Put the molds in a dish and fill with water

Cook in the oven at 180 degrees for about 25 minutes.

Let them warm up and when they are no longer hot, put them in the fridge for at least 6 hours.

Pass a knife tip through the mold and unmold.

Tips and Tricks

• You can flavour the syrup with a lemon or orange peel
• *I use free-range eggs because the difference in everything is a lot
• The final time will vary depending on the size, so it is best to check if the yolks have set by pricking with a needle and if it comes out clean it is that they have set.
• Difficulty: easy
• Prep Time: 30 minutes plus chilled
• Servings: 9 small or one large