| Tocino de cielo | |
| Alternate Name: | Tocinillo de Cielo[1] |
| Country: | Spain |
| Region: | Jerez de la Frontera, Andalusia |
| Creator: | Convento de Espíritu Santo de Jerez de la Frontera |
| Course: | Dessert |
| Type: | Pudding Conventual sweet |
| Main Ingredient: | Egg yolks, sugar, water |
| Similar Dish: | Flan de huevo, Toucinho do Céu |
Tocino de cielo is a Spanish dessert made primarily of egg yolks, sugar, and water.[2] It is often confused for a custard. Unlike flan, it does not contain milk or any other dairy product.[3] It is sometimes mistakenly called Spanish; Castilian: tocino del cielo .[4]
Spanish; Castilian: Tocino de cielo is a product of conventual cooking in the 14th century. It was created by the Spanish; Castilian: Convento de Espíritu Santo de Jerez de la Frontera (Convent of the Sacred Spirit of Jerez de la Frontera) since 1324.[5] Characteristic of conventual sweets, it utilizes the surplus of egg yolk leftover from wine clarification.[6] Egg whites were used as a form of clothing starch and fining in the clarification process of making wine.[7] The name of the dessert was given due to its appearance and color akin to pork bacon or fatback.[8]
Because the original recipe remains largely unchanged since its first inception and is considered the predecesor of flan, the local authorities have applied to designate this dish with a Protected Geographical Indication (PGI) status.[9] This dessert is also popular in Cuba where vanilla is sometimes added.[10]
Firstly, a caramel is made with sugar and water which is cooked until golden in color. The caramel is poured into the bottom of molds.
A simple syrup is then made with sugar and water which is used for the egg yolk mixture. The simple syrup and egg yolks are whisked carefully without incorporating air. This mixture is then poured into the caramel-lined molds and baked.
After baking, the molds are refrigerated overnight until completely chilled. The molds are flipped onto a dish to serve.[5] [11]