4 Ingredients to Perfect Tocino de Cielo
Regarding traditional Spanish sweets, Tocino de Cielo, or “heavenly bacon,” stands out as a beloved classic. This decadent dessert originates from Jerez de la Frontera, in the heart of Andalusia, Spain, and is enjoyed across the country today. Made simply from egg yolks, sugar, and water, its smooth, custard-like texture resembles flan but has a richer, silkier consistency. Whether you’re a seasoned cook or new to Spanish desserts, mastering Tocino de Cielo is a rewarding experience.
Ingredients
- 6 Egg yolks
- 200 g (1 cup) Granulated sugar
- 200 ml (¾ cup) Water
- 50 g (¼ cup) Sugar for caramel
Instructions
- Prepare the CaramelIn a small saucepan, add the 50 grams of sugar and heat over medium until it melts and turns a deep amber color.Carefully pour the caramel into the bottom of a loaf pan or individual ramekins, swirling to coat the bottom. Set aside to cool.
- Make the SyrupIn another saucepan, combine the 200 grams of sugar and 200 ml of water over medium heat. Stir until the sugar dissolves.Increase heat and let the mixture simmer until it reaches a syrupy consistency, about 5–7 minutes. Be careful not to let it turn brown.Remove from heat and let the syrup cool slightly for 5 minutes.
- Prepare the Egg Yolk MixtureIn a mixing bowl, whisk the egg yolks gently until smooth, being careful not to incorporate too much air.Gradually pour the warm syrup into the yolks, whisking continuously to prevent the yolks from curdling.
- Assemble the DessertPour the yolk mixture over the hardened caramel in the loaf pan or ramekins, filling them almost to the top.Tap the mold lightly to release any air bubbles.
- Cook in a Water BathPreheat the oven to 300°F (150°C).Place the loaf pan or ramekins in a large baking dish. Fill the dish with hot water until it reaches halfway up the sides of the molds.Carefully transfer the dish to the oven and bake for 45–50 minutes or until the custard is set but still slightly jiggly in the center.
- Cool and ServeRemove the pan or ramekins from the water bath and cool to room temperature.Chill in the refrigerator for at least 2 hours to allow the custard to firm up.To serve, run a knife around the edges and invert each mold onto a serving plate, letting the caramel drizzle over the top.