Caramel tocino de cielo

Heat 150 g sugar with 100 g water in a saucepan for about 5 minutes to reach a boil, then boil for 5 minutes. Remove from heat and cool for about 20 minutes.

Heat the remaining 50 g sugar with 30 g water and lemon juice for about 8 minutes until amber caramel, without a spoon. Only gently swirl the pan if needed. Carefully pour into moulds holding at least 150 ml and tilt with oven gloves to coat the base. Let set for about 5 minutes.

Crack and separate eggs, then weigh 70 g yolks in a bowl. In another bowl crack whole eggs, beat them and weigh 50 g without shell. Gently mix weighed components without foaming. Gradually stir in cooled syrup, strain through a fine sieve and divide over caramel.

Preheat the conventional oven to 170 °C. Heat the remaining 1000 g water for about 8 minutes. Set moulds in a roasting dish and pour hot water around slightly above halfway up their sides, without wetting custards. Bake for about 35 minutes in the preheated oven on a low shelf, not the oven floor. The bath must not bubble. Gently reduce heat if necessary. A skewer should carry no liquid mixture. Remove from bath and discard unabsorbed water. Cool for 60 minutes then refrigerate for 240 minutes. Loosen with a knife and invert onto plates that catch the caramel.