Tocinitos de Cielo are a classic Spanish dessert with a rich history. Originating from the Convent of Espíritu Santo in Jerez de la Frontera, Spain, this sweet treat was traditionally made by nuns using leftover egg yolks from the wine clarification process. This caramelized egg yolk dessert is simple yet...
Ingredients
For the caramel
sugar6tbsp
water6tbsp
For the tocinitos
egg yolks9
egg whites3- sugar500g
- water500mL
Nutrition (per serving)
Calories
333.3kcal (16.67%)
Protein
0.0g
Carbs
83.3g (30.3%)
Sugars
83.3g (100%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Tocinitos de Cielo
Prepare the caramel
- Step 1
In a medium saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves and begins to change color.
- Step 2
Gently stir with a wooden spoon and remove from heat, allowing the caramel to darken slightly.
- Step 3
Pour the caramel into individual round or rectangular molds, coating the sides and bottom evenly.
Prepare the tocinitos
- Step 1
In a saucepan, combine the water and sugar. Heat over low heat until you achieve a syrup with a soft thread consistency.
- Step 2
In a bowl, gently beat the egg yolks together with the egg whites. Avoid vigorous mixing to prevent bubbles from forming.
- Step 3
Gradually add the syrup to the egg mixture, stirring continuously with a hand whisk until fully incorporated.
Assemble and cook
- Step 1
Fill the caramel-coated molds with the egg mixture.
- Step 2
Cook the molds in a water bath (bain-marie) in an oven preheated to 180°C (350°F) until the mixture sets, achieving a consistency similar to flan. This will take approximately 30 minutes.
- Step 3
Remove from the oven and allow to cool before unmolding. Refrigerate before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
333.3kcal (16.67%)
Protein
0.0g
Carbs
83.3g (30.3%)
Sugars
83.3g (100%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the caramel does not burn by keeping a close eye on it as it changes color.
Avoid overbeating the eggs to prevent air bubbles, which can affect the texture of the dessert.
Use a water bath to ensure even cooking and prevent the tocinitos from curdling.
Refrigerate the dessert for a few hours before serving to enhance its flavor and texture.
FAQS
What is the origin of Tocinitos de Cielo?
Tocinitos de Cielo originated in Jerez de la Frontera, Spain, where nuns used leftover egg yolks from the wine clarification process to create this dessert.
Can I use a single large mold instead of individual molds?
Yes, you can use a single large mold, but the cooking time may need to be adjusted to ensure the dessert sets properly.
How do I know when the tocinitos are fully cooked?
The tocinitos are done when they have a flan-like consistency and a knife inserted in the center comes out clean.
Can I make this dessert ahead of time?
Yes, Tocinitos de Cielo can be made a day in advance and stored in the refrigerator until serving.
What can I serve with Tocinitos de Cielo?
You can serve them on their own or with a dollop of dulce de leche or whipped cream for added indulgence.
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