The homemade recipe for tocino de cielo , this traditional dessert of Spanish gastronomy with more than 500 years of history, has great followers and, apart from being a perfect dessert to enjoy on Sundays with the family, it is also an ideal recipe to take advantage of the yolks. of eggs on the day you have a surplus*.

If you have tried it, you will know that it is characterized by its soft and dense texture, similar to that of a flan, but richer in yolks (I am a fan of the egg flavor, which is why I like it so much!). I admit, it is intensely sweet, with a strong yolk flavor and a delicious contrast thanks to the caramel, and if you take a bite you will undoubtedly want more. At home we always call it " tocinillo de cielo ", what do you call it?

*If you have an excess of eggs at home, you can use the yolks to make egg flan , or use the yolks with this tocino de cielo recipe, and the whites to make meringue .

Sky Bacon

History and curiosities of tocino de cielo

This dessert originated in Andalusia, and its creation is closely linked to the history of the convents in this region. It was actually born as a recipe for using yolks . I'll tell you more:

Tocino de cielo originated in the 14th century , in the city of Jerez de la Frontera. Its creation is attributed to the nuns of the Convent of the Holy Spirit of Jerez. The story goes that the local wineries donated the egg whites that were used to clarify the wine to the convents, leaving a large amount of yolks left over, and to avoid wasting these yolks , the nuns began to experiment with them, adding sugar and other simple ingredients available at that time, such as water and sugar , to create a dessert. This is how tocino de cielo was born, initially as a way to use a byproduct of the region's wine production.

The dessert quickly gained popularity beyond the convent walls and began to be recognized throughout Spain. Its smooth texture and rich sweetness made it a favorite, especially during holidays and celebrations.

Although its name may suggest a relationship with bacon or pork, "bacon of heaven" does not contain any meat ingredients . The name probably derives from its gently dense and rich texture , which might be reminiscent of pork fat, and "heaven" from its heavenly sweet flavor .

Tocino de cielo remains very popular in Andalusia and throughout Spain, and is not only a delight for the palate, but also an important part of Spain's gastronomic cultural heritage , keeping alive a tradition that has been passed down from generation to generation.

And as you know that we are big fans of keeping traditional recipes, we bring you the recipe so you can make it at home! (He is present at home many Sundays!).

Traditional recipe for tocino de cielo

What does the Tocino de Cielo recipe consist of?

  • Egg yolks : The basis of tocino de cielo are the yolks, which are used in large quantities.
  • Sugar : Necessary for both the preparation of the yolks and the caramel.
  • Water : To make the syrup that will be mixed with the yolks.
  • Liquid caramel : To cover the mold and give the tocino de cielo its characteristic shiny and sweet top layer.

The recipe to make traditional tocino de cielo


  • 12 yolks
  • 500g sugar
  • 1 glass of water
  • 4 tablespoons of sugar


  1. Preheat the oven to 170ºC, placing a large container filled with water at the bottom to create a humid environment inside the oven.
  2. Place a 20cm BRA Efficient shallow saucepan on the heat. Let's prepare the caramel: add 4 tablespoons of sugar to the saucepan and let it brown without moving it too much (and always moving the saucepan to distribute it, do not move it with a spatula or it will crystallize), until we obtain a very golden caramel. Booking.
  3. While the caramel cools, place the water and the remaining sugar in an Efficient saucepan . Cook this mixture over medium heat for about 10 minutes until a thick syrup forms. Let the syrup cool until it loses heat.
  4. In a bowl, mix the egg yolks with a hand mixer. Add the syrup in a thin stream, little by little, while stirring constantly with the whisk. It is important to do this quickly to avoid foaming.
  5. Once all the syrup is incorporated, strain the mixture to remove any strands of egg.
  6. Carefully pour the mixture over the saucepan with the caramel.
  7. Bake for about 15 or 16 minutes. Since the Efficient pan retains a lot of heat, the bacon will cook more quickly than in other nonstick pans.
  8. Once cooked, remove from the oven and let the tocino de cielo cool to room temperature. Once it has cooled, refrigerate it in the refrigerator for at least 5 hours before unmolding. Finally, carefully unmold and it will be ready to enjoy!
Thanks to Loleta for these wonderful photographs, and to BRA for the recipe!


Claudia&Julia said:

Hola Luisa,

Sin duda estas recetas son, en muchos casos, parte de la historia de las familias. Nos alegra que te haya gustado y esperamos que la pruebes y nos cuentes qué tal ;)

¡Un saludo!

Luisa said:

¡Qué gracia! En casa la abuela la hacía muchos domingos, y no sabía que era tan fácil. ¡La probaré este finde, muchas gracias!

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