Tocino de Cielo

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Although the name of this dessert literally translates to "bacon of the sky", there is no bacon in this recipe! This is a sweet and smooth yolky dessert. Essentially a very delicious fat bomb.

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Tocino de Cielo

Time: 2 hours
Makes 6 servings

Ingredients:

1 ½ cups white sugar
¾ cup water
4 to 5 drops lime (approx 2-3 tsp)
½ cup egg yolks
½ cup whole eggs
1 tsp. vanilla

For the caramelized mold:

1 cup sugar

2 tbsp. water



Prep:
  • Preheat oven to 350 °F (skip this step if you would prefer using a double boiler)
  • Caramelize a mold. Instructions can be found here.
  • Measure out your eggs. The amount of eggs needed varies depending on the size of the eggs. It should be approximately 9 egg yolks and 3 whole eggs, but it’s better to measure with a cup.
  • If you exceed ½ cup of eggs, remove extra egg whites.

Directions:
  • In a saucepan, add the sugar, water, and lime
  • Bring to high heat and let boil until everything dissolves to form a syrup (should reach 225 °F) and reduce to about a cup. Stir gently as needed.
  • Remove from heat and allow to cool completely 
  • Beat the yolks and whole eggs together very well until completely mixed 
  • Add the syrup and vanilla to the eggs and mix well 
  • Strain into a caramelized mold 
  • Cook in oven at 350 °F for approximately 1 ½ hours (alternatively, you can steam in a double boiler until a stick comes out clean). 
  • Let cool to room temperature, then remove from mold. 
  • Store in refrigerator. Serve cold.

Notes & Comments:
  • DO NOT throw away the remaining egg whites. You can make an egg white omelette, meringue, or merenguitos (link here)
  • Super simple desert to make. If you like very eggy/yolky desserts, this is a recipe for you.
  • I don't think you really need a thermometer to make the syrup. Just make sure the sugar dissolves completely, and careful not to let it caramelize.
  • I’ve seen these served many times in small individualized round molds. You’d just have to caramelize them all individually.





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Receta Original:
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TOCINO DE CIELO

1 ½ taza azúcar blanca
¾ taza de agua
4 o 5 gotas de limón
½ taza de yemas
½ taza de huevos
1 cdta. de vainilla

        Ponga en una cacerola el agua con el azúcar y jugo de limón. Déjelo hervir hasta que se haga un almíbar espesa (225 °F) y quede reducido a una taza de almíbar que es la cantidad que debe usar para hacer el flan. Déjelo refrescar. Bata las yemas con los huevos enteros solo hasta que estén unidos. Añádale el almíbar y la vainilla. Mézclelo todo bien. Cuélelo. Viértalo en un molde bañado con caramelo. Cocínelo al baño de María hasta que al introducirle un palillo en el entro salga seco. Si desea hacerlo al baño de María en el horno encienda el horno a 350 °F. Demora aproximadamente 1 ½ hora. De 6 raciones.

         Si al medir la media taza de huevos se pasa de media taza, puede quitar parte de la clara hasta que llegue a la medida.

         La cantidad de yemas y claras es variable por el tamaño de los huevos. Serán aproximadamente 9 yemas y 3 claras, pero es mejor medir con la taza.

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