Tocino de Cielo is a delightful Spanish dessert with a name that means "Bacon from Heaven." Its rich golden color and silky, melt-in-your-mouth texture make it truly special. Made with just a few simple ingredients, this treat is easy to prepare yet delivers heavenly results. Once you try it, I’m sure you’ll love it and want to make it again and again.
When I visit Spain, I always enjoy Tocinillo de Cielo with a cup of coffee at the many cafes that serve this popular dessert.
This sweet treat combines silky custard with rich caramel sauce for an amazing flavor. I love Tocinillo because of its smooth egg yolk custard and the delicious caramel layer.
Tocino de Cielo is one of the traditional Spanish desserts that dates back to the 1300s in Jerez. It has a long history of about 500 years! When people used egg whites to clarify wine, the leftover yolks were given to nuns, who turned them into this rich caramel dessert. The name “Tocino de Cielo” means “heaven’s bacon,” a nod to its religious origins.
This dessert is made with just three ingredients: egg yolks, sugar, and water. While the recipe seems simple, following each step carefully is key to getting perfect results.
Originally, Tocino de Cielo was made as a large cake, but over time, it became the small, flan-like treat we enjoy today. You can often find it in pastry shops alongside other individual desserts like cream puffs and babá au rum.
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⭐Why You'll Love This Tocino de Cielo
- Simple Preparation: This Tocinillo recipe is easy to make. I use simple ingredients that you probably already have at home.
- Rich and Creamy Texture: Using egg yolks in this tocinillo recipe gives it a wonderfully delicious and creamy texture.
- Make-Ahead Convenience: You can make this tocino de cielo or tocinillo ahead of time, which makes it a super convenient dessert choice for gatherings or dinner parties.
- Impressive Presentation: This dessert is served upside down, showing off the gorgeous caramelized layer on top. It's such a beautiful dessert, perfect for special occasions or when you want to wow your guests.
🧾Tocino de Cielo Ingredients
Here’s what you need to make this Tocinillo Recipe:
- Egg Yolks and Egg: I use egg yolks and one whole egg in this recipe. They give the Tocino del Cielo its rich and creamy texture.
- Sugar and Water: I make syrup with water and sugar. It sweetens the custard and gives it a smooth consistency.
- Sugar, Water, and Lemon Juice: To make the caramel, I use sugar, water, and lemon juice. These ingredients create a caramel that adds sweetness and a glossy finish to the Tocinillo.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Tocino de Cielo
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Separate the yolks from the egg white with an egg separator. Add one whole egg and whisk together until thoroughly combined.
2. Add sugar and water to a saucepan, and heat the mixture over medium heat until it reaches a temperature of approximately 105°C to 106°C.
3. Once a syrup with a strand-like consistency is achieved take it off the heat and allow it to cool down.
4. In a saucepan, mix sugar, water, and the juice of one lemon. Heat the mixture over medium-low heat, occasionally swirling the pan, until the sugar completely dissolves.
5. Turn up the heat to medium-high and cook until the caramel takes on a rich, golden amber color.
6. Swiftly pour the caramel into the bottom of the mold, then swirl it around to ensure an even coating on the bottom.
7. Gradually pour the syrup into the egg yolk mixture, stirring continuously to ensure even incorporation.
8. Use a fine-mesh sieve to strain the egg mixture into the mold. This step ensures a smooth texture for the tocinillo.
9. Cover the mold with aluminum foil and place it into a baking dish filled with hot water.
10. Bake in a preheated oven @ 180°C (356°F) for about 40 minutes or until the tocinillo is set.
11. Let the Tocino de Cielo cool to room temperature and then refrigerate it for a minimum of 6 hours or overnight. Slice into serving portions.
12. Server and enjoy Tocino de Cielo.
💭Tips for Recipe Success
Caramelization Technique: Be patient when caramelizing sugar. Use medium heat, avoid stirring until it starts melting, and swirl the pan gently for even browning.
Proper Sealing: Seal the mold tightly with foil during baking to prevent water from entering and affecting the tocinillo's texture.
Gentle Unmolding: When ready to serve, run a knife around the edges of the mold before inverting it onto a serving plate. Be gentle to avoid breakage.
Storage: Store leftover tocino de cielo in an airtight container in the refrigerator, and consume within 3-4 days for optimal freshness.
❓Commonly Asked Questions
"Tocino del Cielo" translates to "Heaven's Bacon" in English. Despite its name, this traditional Spanish dessert contains no bacon. The term "tocino" is used metaphorically to describe the dessert's rich and indulgent nature.
Tocino de Cielo is made of egg yolks, egg, sugar, and water, creating a rich and creamy Spanish dessert with caramelized golden syrup.
🍰More Spanish Dessert Recipes!
Love this Tocino de Cielo? You’ll also enjoy these delicious Spanish dessert recipes:
- Basque Cheesecake
- Almond and Hazelnut Nougat
- Arroz con Leche (Spanish Rice Pudding)
- Churros
- Spanish Flan
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Tocino de Cielo
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
- Separate the egg yolk from the egg white with an egg separator and place in a mixing bowl.
- Add one whole egg and whisk together egg yolks and a whole egg until well combined.
- In a saucepan, add the sugar and pour the water.
- Boil the mixture over medium heat until it reaches a temperature of about 105°C to 106°C to obtain a strand-like syrup.
- Remove from the heat and let it cool down.
- In a saucepan, combine sugar, water, and 1 lemon juice.
- Heat over medium-low heat, swirling the pan occasionally until the sugar dissolves.
- Increase the heat to medium-high and cook until the caramel turns a golden amber color.
- Quickly pour the caramel into the bottom of the mold. Swirl to coat the bottom evenly.
- Add the syrup little by little over the egg/yolk mixture, stirring constantly.
- Strain the egg mixture through a fine-mesh sieve into the mold. This helps create a smooth flan texture.
- Cover with aluminum foil.
- Place the mold into a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the mold.
- Bake in the preheated oven at 180°C(356°F) for approximately 40 minutes or until the flan is set. You can check by inserting a toothpick into the center; it should come out clean.
- Allow the flan to cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Run a knife around the edges of the flan.
- Place a plate on top, and invert to release the flan with the caramel sauce on top.
- Cut into portions.
- Serve on a plate.
Notes
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.
Sandra says
This looks heavenly! I can't wait to try this classic Spanish dessert. Thank you for sharing the recipe.