Tocino de Cielo

Name: Tocino de Cielo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1/2 cup granulated sugar; 1 cup granulated sugar; 1 cup water; 2 strips lemon peel; 12 large egg yolks, gently beaten

A classic Spanish custard dessert made with egg yolks and rich caramelized sugar syrup. It offers an intensely sweet flavor and a dense, silky texture.

60 minMediumServes 8220 cal/serving

SpanishDessertStovetop and OvenVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

1/2 cup granulated sugar
1 cup granulated sugar
1 cup water
2 strips lemon peel
12 large egg yolks, gently beaten

Instructions

1

Heat 1/2 cup granulated sugar in a saucepan over medium heat until it melts into a dark golden caramel, then pour it into a baking dish.
2

Combine 1 cup granulated sugar, 1 cup water, and 2 strips lemon peel in a saucepan, bring to a simmer, and cook for 5 minutes until a thin syrup forms.
3

Remove lemon peel from syrup and allow syrup to cool slightly.
4

Slowly pour the warm syrup into 12 gently beaten large egg yolks while stirring constantly to avoid curdling.
5

Strain the egg mixture into the caramel-lined dish, place dish in a water bath, and bake at 325°F for 35 minutes until set.
6

Chill in the refrigerator for 4 hours, then invert onto a plate to serve.

Questions

How long does Tocino de Cielo keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Tocino de Cielo?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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