Tocino de Cielo

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Tocino de cielo actually translates as ‘heaven’s bacon’, referring to its religious origins. This traditional Spanish dessert looks similar to a crème caramel but doesn’t taste anywhere near the same! Tocino de Cielo dates back to the 1300s and the city of Jerez, where egg whites were used to clarify wine, so the leftover yolks were given to the local nuns who created this rich caramelised egg dessert.

50 mins

6 people

Ingredients
Method

6 egg yolks
1 egg
250 caster sugar
250ml water
For the caramel:
100g caster sugar
30ml water
1 tsp lemon juice

Pre-heat your oven to 180°C/350°F/Gas Mark 4.
To make the caramel, combine the sugar, water and lemon juice in a non-stick frying pan over a medium heat. Allow the sugar to boil until you get a dark golden-brown caramel, pour the caramel into 6 individual pudding moulds.
To make the egg custard size saucepan, combine the sugar and water and boil until the syrup has reached 106 to 112°C (223–234°F) also known as the thread stage in sugar cooking. Allow the syrup to cool down before adding to the egg mix in a slow stream using your whisk until fully combined.
Pour the egg custard into the caramel lined pudding moulds and place the moulds in a deep tray, lined with a kitchen towel to stop the moulds from moving or tipping. Pour boiling water until you have covered three quarters of the pudding moulds, cover the tray with tin foil and bake in the oven for 30 minutes. To check if they are ready, you should be able to clean pierce the tocino with a toothpick. Allow the tocino to cool down before placing in the fridge for at least 6 hours.
To serve, run a small knife round the edges of the mould, place you pudding mould on a plate and holding both tightly, shake until the tocino falls out. Serve with a chilled glass of palo cortado or amontillado sherry.

Ingredients

6 egg yolks
1 egg
250 caster sugar
250ml water
For the caramel:
100g caster sugar
30ml water
1 tsp lemon juice

Method

Pre-heat your oven to 180°C/350°F/Gas Mark 4.
To make the caramel, combine the sugar, water and lemon juice in a non-stick frying pan over a medium heat. Allow the sugar to boil until you get a dark golden-brown caramel, pour the caramel into 6 individual pudding moulds.
To make the egg custard size saucepan, combine the sugar and water and boil until the syrup has reached 106 to 112°C (223–234°F) also known as the thread stage in sugar cooking. Allow the syrup to cool down before adding to the egg mix in a slow stream using your whisk until fully combined.
Pour the egg custard into the caramel lined pudding moulds and place the moulds in a deep tray, lined with a kitchen towel to stop the moulds from moving or tipping. Pour boiling water until you have covered three quarters of the pudding moulds, cover the tray with tin foil and bake in the oven for 30 minutes. To check if they are ready, you should be able to clean pierce the tocino with a toothpick. Allow the tocino to cool down before placing in the fridge for at least 6 hours.
To serve, run a small knife round the edges of the mould, place you pudding mould on a plate and holding both tightly, shake until the tocino falls out. Serve with a chilled glass of palo cortado or amontillado sherry.

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Over 18

Argueso 1822 Palo Cortado

£22.00

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Tocino de Cielo