Bacon from Heaven: Tocino del Cielo
Tocino del Cielo is a classic Spanish dessert. As much as the people of Spain prefer cakes and pastries for breakfast rather than desserts after a meal, there are many great dessert recipes from Spain. An exquisite treat is Tocino Del Cielo. The dessert is said to have been developed by nuns. Its recipe is very simple, like many of the Spanish desserts. It is said that the nuns used to make this dessert for commercial reasons so that they could raise money to maintain their convents. The key ingredient of the dessert is egg yolks, and they got these from winemakers within their towns since only the white part of the egg is needed for red wine as well as sherry. Therefore, the nuns saved the winemakers the trouble of disposing the egg yolks.
Tocino Del Cielo translates to “bacon from heaven,” given its rich, sweet taste, it is indeed a taste of heaven.
For you to make this wonderful and sinful dessert you will need the following ingredients:
- 10 egg yolks
- 2 pcs whole eggs
- 3 1/2 cups sugar
- 1 1/2 cups water
- 100 grams butter
How to Make the Caramel
Place a tablespoonful of sugar and a little water on each mould or custard cups. Cook the sugar until it turns light brown or the consistency of honey.
Be careful not to overheat the sugar as it tastes bitter and has a burnt taste.
How to Make Tocino del Cielo
The first thing that you will need to do is to put the sugar and the water in a pan and heat up until the sugar dissolves and turned into brownish color.
Put the butter and mix it to the syrup.
Cool and set this aside.
In a large mixing bowl, beat whole eggs and the egg yolks until thick and lemon colored. This should be well blended.
Add the cooled syrup to the egg mixture. Mix well.
Fill each mould or custard cups with the mixture as to desired thickness.
Place moulds in a baking pan and fill pan with boiling water up to 2/3 of the way of the mould. Cover with aluminum foil. This will serve as the bain-marie or water bath.
Bake for 45 minutes to one hour. To check for doneness, poke a toothpick or fork in it while baking; it should come out smudge-free.
Once it's cooked, set it aside and let cool. Then remove the Tocino del Cielo from the moulds or custard cups. Place in the refrigerator for about 2 to 3 hours.