Tocino del Cielo

Combine sugar and water in a saucepan over medium heat, stirring until the sugar dissolves completely. Once dissolved, stop stirring and allow the mixture to simmer gently until it reaches a light amber color, approximately 10-12 minutes.

Remove the saucepan from heat and let the caramel cool for 2-3 minutes until it stops bubbling. Pour the warm caramel into a round baking dish, tilting to coat the bottom and sides evenly.

Place the 6 egg yolks in a medium bowl and beat them with a fork or whisk until they are pale yellow and well combined, about 1-2 minutes.

Slowly pour the egg yolk mixture over the caramel in the baking dish, stirring gently with a fork to create the characteristic texture of Tocino del Cielo.

Preheat the oven to 325°F (160°C). Place the baking dish in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish, creating a water bath.

Bake in the preheated oven for 30-35 minutes until the top is set but still slightly jiggly in the center when gently shaken.

Remove the baking dish from the water bath and allow it to cool to room temperature, approximately 30 minutes.

Refrigerate for at least 4 hours or overnight until fully chilled and set. Run a thin knife around the edges and invert onto a serving plate to unmold, allowing the caramel to cascade over the custard.