Textual Chef Textual Chef

Tocino de Cielo

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

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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. 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. 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. 3

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

  4. 4

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

  5. 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. 6

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

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

What oven temperature does Tocino de Cielo need?

For Tocino de Cielo, the oven is set to 325 F (about 165 C) in step 5. The longest stretch at that heat is 35 minutes, in step 5.

Why does Tocino de Cielo bake in a water bath?

Step 5 reads: "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." The water holds the outside of the dish at a gentle, even temperature, so the custard sets without curdling or cracking. Step 5 sets it up; use hot tap water, not boiling.

Is Tocino de Cielo vegan?

No, though it is vegetarian. What keeps it from vegan is 12 large egg yolks, gently beaten. For fully plant-based entries, see the vegan dessert collection.

Does Tocino de Cielo contain eggs?

Yes: 12 large egg yolks, gently beaten. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Tocino de Cielo the day before?

Yes. Step 5 is a built-in pause of 35 minutes: "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." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Spanish entries

All Spanish recipes · All Dessert recipes · All Egg Yolks recipes