Preheat the oven to 95° C / 200 °F.

Select a loaf pan.

In a small, perfectly clean pan,
Prepare a basic caramel over low heat with
500 gr sugar / 18 oz sugar,
One tablespoon water, and
Three drops of lemon.

Meanwhile, start the syrup.
Flavor with one or two cinnamon sticks.
Boil for two minutes and switch off the heat.

When the caramel is done,
Pour it into the loaf pan.

When the syrup is ready,
Let is cool.
Place the pan into a tray filled with ice cubes.

Beat 9 egg yolks and the whole egg rapidly
With a hand whisk or using a stand mixer.

Strain the syrup to remove the cinnamon and
Pour over the beaten eggs.
Beat the egg and syrup mixture
For a quick minute.

Strain the egg mixture if it is lumpy and
Pour into a loaf pan.

Cook in a water bath:
Place the loaf pan in a larger pan filled with an inch of water.

The tocino del cielo is cooked
When it reaches the consistency of a flan.
Check by inserting a toothpick in the center!

Cool at room temperature and then
Store in the refrigerator until the next day.

Unmold by running a knife along the sides of the loaf pan.
Cut into small rectangles.

Serve with fresh fruit:
Sectioned oranges,
Red berries, or
Passion fruit.