Tocino de Cielo

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.

Authentic Tocino de Cielo Recipe (Classic Spanish Custard from Jerez)

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, then chill overnight to get that signature caramel top and perfect texture. 

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.

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Recipe

Tocino de Cielo

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

5 from 3 votes

Print Rate

Course: Dessert

Cuisine: Spanish

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 220

Author: Estefania

Ingredients 

US CustomaryMetric

For the Flan:

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

For the Caramel:

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

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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

Calories: 220kcal | Carbohydrates: 44g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 166mg | Sodium: 16mg | Potassium: 24mg | Fiber: 0.001g | Sugar: 44g | Vitamin A: 224IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.5mg

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.