Traditional heavenly bacon

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

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

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

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 up egg yolks . Let me 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 local wineries would donate the egg whites that were used to clarify the wine to the convents, leaving a large amount of leftover yolks, and to avoid wasting these yolks , the nuns began experimenting with them, adding sugar and other simple ingredients available at the time, such as water and sugar , to create a dessert. Thus, 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 soft texture and rich sweetness made it a favorite, especially during festivities and celebrations.

Although its name may suggest a relationship to bacon or pork, "heavenly bacon" 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 "heavenly" from its heavenly sweet taste .

Tocino de cielo remains very popular in Andalusia and throughout Spain, and is not only a delight to 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 we are big fans of keeping traditional recipes, we bring you the recipe so you can make it at home! (It is present at home on many Sundays!).

What is the recipe for Tocino de Cielo?

• Egg yolks : The base of tocino de cielo is 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 for making traditional tocino de cielo

Ingredients

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

Preparation

1. Preheat the oven to 170ºC, placing a large container filled with water in the bottom to create a humid environment inside the oven.
2. Place a 20cm BRA Efficient saucepan on the heat. Let's prepare the caramel: add 4 tablespoons of sugar to the pan and let it brown without moving it too much (and always moving the pan to distribute it, do not move it with a spatula or it will crystallize), until you get a nice golden caramel. Set aside.
3. While the caramel is cooling, 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. Allow the syrup to 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 it quickly to avoid forming foam.
5. Once all the syrup is incorporated, strain the mixture to remove any egg strands.
6. Carefully pour the mixture over the saucepan with the caramel.
7. Bake for about 15-16 minutes. Because the Efficient pan retains a lot of heat, the tocino de cielo will cook more quickly than in other non-stick pans.
8. Once cooked, remove from the oven and let the tocino de cielo cool to room temperature. Once it has cooled, refrigerate it for at least 5 hours before unmolding. Finally, carefully unmold it and it will be ready to enjoy!