Spanish Tocino de Cielo Caramel Custard

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Tocino de Cielo, meaning 'Bacon from Heaven,' is a luscious Andalusian custard from Jerez de la Frontera made almost entirely from egg yolks and caramel syrup. Baked gently in a water bath until silky-smooth, it sets into an intensely rich, golden dessert that is unmolded to reveal a glossy caramel crown. It is a classic Spanish treat often served in thin slices with a drizzle of the pooled caramel sauce.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 14 gFat
• 5 gSaturated Fat
• 48 gCarbs
• 0 gFiber
• 45 gSugar
• 6 gProtein
• 35 mgSodium
• 60 mgPotassium
• 50 mgCalcium
• 1 mgIron
• 1 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the caramel

• 1 cup (200 g) granulated sugar
• 2 tablespoons water
• 1 teaspoon lemon juice

For the custard

• 12 large egg yolks
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) water
• 1 wide strip lemon peel
• 1 small cinnamon stick
• Pinch of fine sea salt

For the water bath and molds

• 8 small (4 oz) ramekins or one 8-inch round mold
• Boiling water for the bain-marie
• Lightly oiled paper strip for round mold (optional)

Directions

1. Preheat the oven to 325°F (160°C). Lightly grease 8 small ramekins (or one 8-inch round mold) and place them in a deep roasting pan.
2. Make the caramel: combine 1 cup sugar, 2 tablespoons water, and lemon juice in a heavy saucepan over medium heat. Swirl gently (do not stir) until the syrup turns a deep amber color, about 8 minutes. Immediately pour a thin layer into the bottom of each ramekin and set aside.
3. Make the syrup: in a clean saucepan, combine 1 cup sugar and 1/2 cup water with the lemon peel, cinnamon stick, and salt. Bring to a gentle boil and simmer until the syrup reaches 220°F (104°C) on a candy thermometer, about 6 minutes. Remove the lemon peel and cinnamon and let the syrup cool for 5 minutes.
4. Whisk the egg yolks in a large bowl until smooth and pale. Slowly pour the warm syrup into the yolks in a thin stream, whisking constantly to avoid scrambling the eggs. Strain the mixture through a fine-mesh sieve into a measuring cup with a pour spout.
5. Carefully pour the custard into the prepared ramekins, filling each about three-quarters full. Pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins.
6. Transfer the pan to the oven and bake for 30-35 minutes, until the custards are set around the edges but still have a slight jiggle in the center when gently shaken.
7. Remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deepen.
8. To serve, run a thin knife around the edge of each ramekin, invert onto a small plate, and let the glossy caramel sauce cascade over the custard. Serve chilled.
9. Note: A round mold requires about 45-50 minutes of baking time; check with a knife inserted 1 inch from the edge, which should come out clean when done.

Cook’s Notes

• Use only the freshest egg yolks you can find, as this recipe is almost entirely yolks – the traditional recipe calls for an astonishing ratio of yolks to whites.
• Watch the caramel closely once it begins to color; it can go from amber to burnt in under a minute.
• If you do not have a candy thermometer, test the syrup by dropping a bit into cold water – it should form a soft, pliable thread.
• For the smoothest texture, strain the custard twice before pouring into molds.
• Serve in very small portions, as this dessert is exceptionally rich and sweet.

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