Tocino de Cielo recipe: dessert to rival the crème caramel
The egg may be deceptively simple, but yolks make this traditional Spanish dessert – dating back to the 1300s – so good.
This traditional Spanish dessert has much in common with crème caramel but is richer as it uses egg yolks. Its history dates to the 1300s and the city of Jerez in Andalucia, where egg whites were traditionally used to clarify wine in the creation of sherry. The many leftover yolks were given to the local nuns who thanked God for this heavenly gift and were believed to have created this caramelised custard; its intense richness likened to cured pork. The sunny disposition of the tocino is well complemented by the candied citrus.
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RECIPE: Tocino de Cielo with candied orange
Ingredients
For the caramel:
- 60g caster sugar
- 15ml water
- 3g (little squeeze) lemon juice
- For the custard
- 5 egg yolks
- 1 whole egg
- 180g sugar
- 180ml water
- Zest of ¼ orange
For the candied orange:
- 50g sugar
- 50g water
- ¼ vanilla pod
- Zest of ¼ orange
- 1 orange sliced finely
Method
- Preheat oven to 175C. For the caramel, heat the sugar and the water until the sugar caramelises to a dark, rich mahogany colour. Add the lemon juice, pour immediately into the base of ramekin moulds, and allow to cool.
- For the custard, heat the sugar and water to 110C. Place the eggs and yolks with the orange zest in a bowl. Allow sugar solution to cool before pouring over the egg yolks, stirring gently so as not to incorporate too much air.
- Strain and divide the mix between ramekins and place in a tray with hot water filled halfway up the ramekin.
- Cover with foil and bake for approx. 25-30 minutes until just set. You can check this with a toothpick or pin, which should remove clean. Remove and allow to cool overnight or for at least 6 hours. Serves 4
- For the candied orange, in a small pan heat the sugar, water, and vanilla until the sugar dissolves. Add the orange slices and simmer for 40-45 minutes until the rinds are slightly translucent, turning every 15 minutes.
- Place orange slices on greaseproof paper and leave in a warm place to dry for 40 minutes, reserving the syrup.
- To serve, run a small knife round the edges of the tocino and, turning the ramekin onto a plate, shake gently until the tocino falls out. Serve with the candied oranges and a spoon of the syrup.