When Claudia suggested that I prepare a recipe with Ilsa flaneras , I immediately replied that I wanted to make my tocinillos de cielo. They are such an exquisite and delicate morsel that I wanted to show you how to make them at home. And every time I serve them at a gathering, they are a hit.
In the bakeries in my area, they usually sell tocinillos de cielo in a small format, but I prefer to prepare them with the 8 cm flaneras and they are the size of a flan. I don't find them heavy at all. And if someone doesn't want to eat the whole thing, they can always share it!
In case you didn't know, tocinillo de cielo has monastic origins, specifically in the Convent of the Holy Spirit in Jerez de la Frontera, and it is said that it was already prepared in the 14th century. The winemakers of Jerez clarified the wine with egg whites and donated the unused yolks to the convent. To use up these yolks, the nuns invented this sweet that has survived to this day.
Laura Ashley porcelain bowl , ILSA stainless steel flan dishes , Laura Ashley porcelain plates and Laura Ashley tea towel
Ingredients (for 8 flan dishes of 8 cm)
- 500 g sugar
- 200 ml water
- 14 yolks
- 2 eggs
Candy:
- 150 g sugar
- 2 tablespoons of water
Preparation
- In a saucepan , put the 500 g of sugar together with the water and bring to the boil. The mixture should cook until it reaches 110º (you can measure this with a sugar thermometer). If you don't have a thermometer, you can do it using the traditional method. Take a little syrup with a spoon and let it drain. It will be ready when the syrup drains in a continuous stream. This is what is known as the tear point.
- When the syrup is ready, remove it from the heat and let it cool.
- While the syrup is cooling, prepare the caramel. Put the sugar and water in a pan and bring to the heat. Do not stir or the sugar will crystallize. Once it has caramelized, remove from the heat and pour the caramel over the bottom of the flan dishes. Spread the caramel around the edges as well.
- Now prepare the mixture for the bacon. Put the yolks and eggs in a bowl and mix with a whisk. Do it slowly so as not to incorporate air.
- Strain the yolks and, when the syrup is no longer burning, pour it in a thin stream over them, whisking all the time but slowly, so as not to incorporate air.
- Divide the mixture into the flan dishes and cover them with aluminum foil.
- To set the bacon, heat the oven to 180º and place a tray with hot water inside. Cook the bacon in a bain-marie for 30-40 minutes. To check if it is cooked, prick it with a toothpick. If the toothpick comes out dry, it is ready.
- Remove from the oven and let cool in the refrigerator for several hours before eating.
- To remove them from the mould, run the tip of a knife around the bacon and pry the bottom a little to allow air to get in. If you do this carefully, they will come out perfectly without breaking.
Laura Ashley porcelain plates , Laura Ashley porcelain bowl , ILSA stainless steel flan dishes and Laura Ashley tea towel
