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Tocino de Cielo

Serves 4 to 6 Dessert vegetarian, Desserts

Tocino de Cielo

Tocino de Cielo hails from the kitchens of Jerez de la Frontera, a dish so deeply woven into everyday life that recipes are rarely committed to paper. It is a staple of home cooking, appearing frequently at tables with a simplicity that belies its luxurious nature. The tradition of making this dessert is passed down through practice rather than instruction, capturing the essence of local culinary wisdom.

Rich and silky, Tocino de Cielo is a celebration of eggs and sugar, transformed into a golden custard with a hint of lemon that balances its sweetness. Each spoonful melts delicately on the tongue, offering a smooth, creamy texture that defines this Andalusian classic. Serve it chilled, allowing the flavors to settle and shine.

Ingredients

  • 12egg yolks
  • 400 ggranulated sugar
  • 200 mlwater
  • 1lemon — peel in wide strips
  • 100 ggranulated sugar — for the caramel

Method

  1. Begin by separating 12 egg yolks from the whites. Allow the yolks to come to room temperature, which helps them blend smoothly and evenly when mixed later. This step ensures the custard will have a creamy texture without lumps.
  2. In a saucepan, combine 400 g of granulated sugar and 200 ml of water. Heat over medium heat, stirring until the sugar dissolves completely. Once dissolved, stop stirring and let the mixture simmer until it reaches a light golden color, indicating the formation of a simple syrup.
  3. Add the zest of 1 lemon to the syrup, stirring gently to infuse the citrus aroma. Remove the saucepan from the heat and let it cool slightly. This infusion adds a subtle brightness to the custard, balancing its sweetness.
  4. In a large mixing bowl, gently whisk the room-temperature egg yolks. Slowly pour the cooled syrup into the yolks, whisking continuously to prevent the eggs from curdling. The mixture should become smooth and uniform, with no streaks of egg visible.
  5. Preheat your oven to 150°C (300°F). Pour the egg and syrup mixture into a baking dish or individual ramekins, filling them about two-thirds full. Place the dish or ramekins in a larger baking pan and fill the pan with hot water halfway up the sides of the dish, creating a bain-marie.
  6. Bake in the preheated oven until the custard is just set and slightly wobbly in the center, about 30-40 minutes. The custard should have a firm yet delicate texture, with a slight jiggle when shaken gently.
  7. While the custard bakes, prepare the caramel topping. In a small saucepan, melt 100 g of granulated sugar over medium heat until it turns a deep amber color. Be careful not to burn the sugar; it should have a rich, caramel aroma.
  8. Once the custard is baked and slightly cooled, pour the caramel over the top, allowing it to spread and harden. The caramel should form a thin, crisp layer that cracks when cut. Serve the Tocino de Cielo at room temperature to highlight its silky texture and sweet, citrusy flavor.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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