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Bacon from Heaven: Tocino del Cielo

Updated on December 4, 2011
Tocino del Cielo: Bacon from Heaven
Tocino del Cielo: Bacon from Heaven | Source
Tocino del Cielo
Tocino del Cielo | Source

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:

Ingredients

  • 10 egg yolks
  • 2 pcs whole eggs
  • 3 1/2 cups sugar
  • 1 1/2 cups water
  • 100 grams butter

Ingredients

10 egg yolks
10 egg yolks | Source
Eggs in photo just for presentation purposes but we only need 2 pcs of whole eggs for our recipe. :)
Eggs in photo just for presentation purposes but we only need 2 pcs of whole eggs for our recipe. :) | Source
3 1/2 cups of white sugar
3 1/2 cups of white sugar | Source
1 1/2 cups of water
1 1/2 cups of water | Source
100 grams of butter
100 grams of butter | Source

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.

Source
Source

How to Make Tocino del Cielo

Step 1:

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.

Source
Mix the butter into the syrup.
Mix the butter into the syrup. | Source
Mix thoroughly.
Mix thoroughly. | Source

Step 2

In a large mixing bowl, beat whole eggs and the egg yolks until thick and lemon colored. This should be well blended.

10 egg yolks
10 egg yolks | Source
Source
Whisk together the whole eggs and egg yolks.
Whisk together the whole eggs and egg yolks. | Source

Step 3:

Add the cooled syrup to the egg mixture. Mix well.

Mixing the cooled syrup and egg mixture.
Mixing the cooled syrup and egg mixture. | Source

Step 4:

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.

Fill each mould or custard cups with the mixture as to desired thickness.
Fill each mould or custard cups with the mixture as to desired thickness. | Source
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.
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. | Source
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.
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. | Source

Tocino del Cielo

Voila! 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.
Voila! 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. | Source
Avoid too much consumption of this dessert because it can lead to the clogging of arteries. Just remember, what we’re after is a taste of heaven.
Avoid too much consumption of this dessert because it can lead to the clogging of arteries. Just remember, what we’re after is a taste of heaven. | Source
Include this in your Christmas Eve dinner.
Include this in your Christmas Eve dinner. | Source

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    • profile image

      Derdriu 5 years ago

      Moira Gallaga: What an attractive, helpful, informative presentation on the heavenly tocino del cielo! It is impossible to go wrong what with your clear instructions and illustrative photographs.

      Thank you for sharing, voted up, etc.,

      Derdriu

    • moiragallaga profile image
      Author

      Moira Garcia Gallaga 5 years ago from Lisbon, Portugal

      Derdriu, thank you for your comment. Give the recipe a try to savor a taste of heaven.

    • Deborah Brooks profile image

      Deborah Brooks Langford 5 years ago from Brownsville,TX

      wow.. now I am hungry.. lol..mmmmm.. looks so good. thanks for the recipe and the pictures.. I voted up and awesome..

    • moiragallaga profile image
      Author

      Moira Garcia Gallaga 5 years ago from Lisbon, Portugal

      Thank you for the compliment Deborah, enjoy the treat.

    • profile image

      Ish Mael 5 years ago

      This really looks like a taste of heaven! Looks mouthwatering and i know it tastes good as it look. Voted up!

    • moiragallaga profile image
      Author

      Moira Garcia Gallaga 5 years ago from Lisbon, Portugal

      Thanks for your comment Ish Mael. It really tastes good, you should really give it a try.

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