Tocino de Cielo is a silky Spanish dessert made with just egg yolks, sugar, and water, its name means "Bacon from Heaven." Rich, golden, and melt-in-your-mouth, it's simple to make and impossible to forget.

Recipe

This Tocino de Cielo recipe is a classic Spanish dessert made from egg yolks, sugar, and water. Known for its silky custard texture and deep caramel layer, it's similar to flan but richer and smoother.

Originating in 14th-century Jerez, this tocino de cielo was created by nuns who used leftover yolks from winemaking, calling it "Bacon from Heaven." Today, it's a staple in Spanish bakeries, often served in individual portions.

To make authentic tocino de cielo, the syrup must reach 223°F for the right consistency. Whisk the yolks gently, strain the mixture, and bake in a bain-marie for a glossy, smooth finish. Once baked, chill overnight to achieve that signature caramel top and perfect texture.

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⭐Why You'll Love My Recipe
🧾Ingredients
👩🏻‍🍳How to Make Tocino de Cielo
💭Tips for Recipe Success
🍰More Spanish Dessert Recipes!
🍰More Dessert Recipes!
📖 Recipe
💬 Comments

⭐Why You'll Love My Recipe

Just 3 Key Ingredients: Egg yolks, sugar, and water; that's all it takes to create this silky flan.
Make-Ahead Dessert: I chill mine overnight, and it's always ready to serve the next day.
A Taste of Spain at Home: This recipe brings traditional Spanish flavor straight to your kitchen.

🧾Ingredients

Here's what you need to make this Tocinillo Recipe:

Egg Yolks & Whole Egg: I mostly use yolks for that rich, silky texture, but add one whole egg so the custard sets just right, soft yet stable.
Sugar & Water for the Flan: Equal parts sugar and water create a light syrup that sweetens the custard and gives it structure without heaviness.
Caramel: Sugar and a splash of water melt into a deep amber caramel that coats the mold and adds that signature glossy top.
Lemon Juice: A touch of lemon juice keeps the caramel smooth and adds a subtle citrus note that balances the sweetness beautifully.

👩🏻‍🍳How to Make Tocino de Cielo

You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:

1. Prepare the Eggs: Separate the yolks, add one whole egg, and whisk until smooth and well combined.

2. Make the Syrup: Heat sugar and water until it reaches 221-223°F (105-106°C), then let it cool slightly.

3. Make the Caramel: Cook sugar, water, and lemon juice until golden amber, then pour into the mold and swirl to coat evenly.

4. Combine & Bake: Gradually mix the syrup into the yolks, strain into the mold, cover with foil, and bake in a bain-marie at 356°F (180°C) for about 40 minutes. Cool, chill overnight, and serve.

💭Tips for Recipe Success

Use a Metal Mold if You Can: I've found that metal molds help the flan cook more evenly and release better than glass ones. Just give it a light tap before unmolding to loosen the caramel.

Let the Caramel Cool Before Pouring the Custard: I give the caramel a few minutes to firm up. Pouring the custard too soon can cause it to mix in instead of layering cleanly.

Store Leftovers Covered in the Fridge: I keep mine in an airtight container or tightly wrapped in plastic. It stays fresh for up to 3 days, and the caramel gets even deeper in flavor.

🍰More Spanish Dessert Recipes!

Love this Tocino de Cielo? You'll also enjoy these delicious Spanish dessert recipes:

🍰More Dessert Recipes!

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📖 Recipe

Tocino de Cielo

Tocino de Cielo is a silky, rich Spanish dessert made with just eggs, sugar, and water. It's smooth, sweet, and melts in your mouth with every bite.

5 from 3 votes

Print Rate

Course: Dessert

Cuisine: Spanish

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: 8

Calories: 1759

Author: Estefania

Ingredients

For the Flan:

▢ 6 Egg Yolks
▢ 1 Egg
▢ 250 g Sugar
▢ 250 g Water

For the Caramel:

▢ 100 g Sugar
▢ 30 ml Water
▢ 1 teaspoon Lemon Juice

Instructions

In a saucepan, combine 100 g sugar, 30 ml water, and lemon juice for the caramel. Heat gently without stirring until it turns a deep golden color.
Pour the hot caramel into the base of your flan mold, swirling to coat the bottom evenly. Let it set.
In another saucepan, combine 250 g sugar and 250 g water. Bring the mixture to a boil over medium heat until it reaches a temperature of about 221°F (105°C) to 223°F (106°C) to obtain a strand-like syrup. Let the syrup cool to room temperature.
In a mixing bowl, whisk together the egg yolks and whole egg until smooth.
Gradually add the cooled syrup to the eggs, whisking gently to combine without creating foam.
Strain the mixture through a fine sieve into the caramel-lined mold to ensure a smooth texture.
Cover the mold with foil and place it in a larger baking dish filled with hot water for a bain-marie.
Bake at 356°F (180°C) or 320°F (160°C) for fan-forced for 40 minutes, or until just set and a toothpick comes out clean.
Remove from the oven and let cool completely. Chill in the fridge for at least 6 hours or overnight.
To serve, run a knife around the edges and invert onto a plate to release the flan with the caramel on top.

Notes

Watch the Syrup Temperature: I always use a thermometer and stop cooking the syrup once it hits 221°F (105°C). That way, I get the perfect strand-like texture without overcooking it.

Whisk Gently, Not Vigorously: I whisk just enough to blend everything without creating bubbles. It keeps the flan smooth and free of foam.

Strain for a Silky Texture: I like to strain the egg mixture before pouring it into the mold; it makes a big difference in how silky the flan turns out.

Chill Overnight if You Can: I usually leave it in the fridge overnight. It sets perfectly and is so much easier to unmold the next day.

Nutrition

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.