Tocino de cielo

Tocino de cielo is a very dense, sweet Andalusian dessert made from egg yolks and caramel, more compact than a classic flan. Its name means "heavenly bacon" and it is served in small portions.

1 h 15
4 servings
Advanced
Budget-friendly
🇪🇸 Spain

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Ingredients

Caramel

100 g Sugar

Nutrition facts

463 kcal per serving

Protein: 5.6 g
Carbohydrates: 87.7 g
of which sugars: 87.5 g
Fat: 9.6 g
of which saturated fat: 3 g
Fiber: 0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Preheat the oven to 160 °C for a water bath.
Prepare the syrup: melt 250 g of sugar in the water with the lemon zest until you get a syrup at 110 °C, then let it cool.
Lightly whisk the egg yolks with the vanilla, without making them foamy.
Pour the lukewarm syrup over the yolks in a thin stream, stirring gently.
Make a caramel with the 100 g of sugar and coat the bottom of individual moulds with it.
Divide the mixture among the moulds and place them in a dish filled with hot water.
Bake for about 1 hour, until set, then let cool and unmould.