Tocinillo de Cielo Recipe

best Tocinillo del cielo recipe by the mediterranean fork

5 from 1 vote

Tocinillo de cielo is a traditional Spanish dessert that has been delighting taste buds for centuries. Known for its rich and smooth texture, this heavenly custard is made with simple ingredients.

Prep Time20

Cook Time1

Total Time1 20

Course Dessert

Cuisine Spanish

Equipment

Non-stick baking mold (around 30 cm x 12 cm)
Big baking tray (that can fit your baking mold)
Pots
Foil

Ingredients

12 egg yolks
500 g sugar
500 ml water

For the caramel:

125 g sugar
1/4 cup water

Nutrition

Servings: pieces

Calories: 194kcal

Notes

Be very careful, and if possible, wear protective gloves when covering the inside of the baking mold with the caramel since it will be boiling.
Add the sugar syrup as slowly as possible to the egg yolks, this will help it get incorporated quickly and smoothly, and you will end up with a soft and smooth texture.

Instructions

In a small pot, make the caramel by adding sugar and water and cooking without stirring until it gets golden brown. Transfer immediately to your baking mold and try to cover it as much as possible.
In another pot, heat the sugar and water and slowly bring them to a boil. Once it is boiling, cook for 12 minutes, turn off the heat, and let it get cold. You should have medium-thick syrup.
Beat the egg yolks with a hand mixer and add the syrup gradually until fully incorporated.
Transfer the egg yolk mixture to the mold with the caramel and place it over a big baking tray. Add water until you reach about half of the height of the baking mold to make a water bath.
Preheat the oven to 130ºC.
Cover the mold with foil and transfer it to the oven. Bake for 1 hour.
Remove from the oven and let it get cold. Flip over a baking tray, slice, and serve.

KEYWORD: tocinillo de cielo recipe