Things to know about Tocinillo de Cielo Recipe
A dessert that hails from the south of Spain, in the region of Andalusia, at Jerez to be exact. The introduction of this dish to the people dates way back to 1324 when the nuns in Jerez de la Frontera first came up with this simple dessert made of egg yolks and sugar.
It’s lusciously sweet, high in fat content with “holy origins” as they say. It is a silky smooth, but firm custard with a delightful caramel syrup atop. Easy and fun to make. A perfect way to end a family meal!
Mouthwatering Spanish Traditional Custard Flan from Jerez in Andalusia. Authentic Recipe of Tocinillo de Cielo.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 250 grams (8.82 oz) White Sugar – Regular Sugar – Granulated Sugar
- 100 ml (3.38 floz) Water
- 7 pcs Egg Yolk
- 1 pc Egg
- 100 grams (3.53 oz) White Sugar – Regular Sugar – Granulated Sugar
- 2 tbsp Water
- Preheat the oven to 120°C/248°F.
- In a saucepot, add the water and sugar and boil over high heat until you get to the consistency of a “teardrop” or thick syrup. The estimated time to reach this point is 12-15 minutes.
- Once consistency has been achieved, removed from heat and let it rest in the pot.
- Add sugar and water to a nonstick saucepan over medium heat. When the sugar begins to turn brown, turn off the heat and stir for a bit and transfer to the mold/flanera.
Tocinillo de Cielo
- In a mixing bowl, beat the yolks and whole egg until the color changes to a lighter yellow. Gradually add the syrup without having to stop whisking. Mix well until everything is well incorporated.
- With a sieve over another mixing bowl, let the egg and syrup mixture pass through once to remove lumps.
- Equally divide the egg mixture amongst the molds/flaneras where the caramel has already been poured in. Wrap the molds/flaneras in foil.
- In a large baking sheet/tray or a deep rectangular pan, arrange the covered molds accordingly and pour water over the pan. The pan should be about one-third to half full, depending on the pan being used.
- When the oven has reached the desired temperature, you may put the pan inside and leave it to cook for 30-35 minutes. Should time be up and it still does not seem cooked, you may add another 5 minutes to the cooking time.
- Once finished, remove it from the oven and cool until it reaches room temperature. Then transfer to the chiller for it to completely set for at least 8 hours.
Best to make this dessert a day ahead. The longer it sits in the fridge, the better the outcome. Make sure that the syrup that is to be added to the mixture is not too hot, otherwise, it will turn your mixture into scrambled eggs. DO NOT overmix your egg mixture.
— Specific Atributes of This Recipe:
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