🇪🇸 Spain · Dessert
Tocino de Cielo (Heaven's Bacon Custard)
By eatmundo · July 7, 2026
Tocino de Cielo, meaning 'Heaven's Bacon', is an exquisite Spanish dessert, a rich and intensely smooth egg yolk custard with a vibrant golden hue. Originating from convents in Jerez de la Frontera, it's a sublime creation born from leftover egg yolks from wine clarification, offering pure indulgence in every silky bite.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare the caramel: In a small saucepan, combine 100g of sugar with 2 tablespoons of water. Cook this mixture over medium heat, without stirring, until the sugar melts and transforms into a deep amber caramel. This process usually takes about 5-7 minutes; watch carefully to prevent burning.
- 2
Coat the molds: Quickly and carefully pour the hot caramel into 6 individual heatproof ramekins (each with about 100ml capacity) or into a single 20cm round mold. Swirl the caramel around to evenly coat the bottom and sides. Be extremely cautious as caramel is intensely hot.
- 3
Prepare the sugar syrup: In a separate saucepan, combine the remaining 200g of sugar with 125ml of water. Bring this mixture to a boil over medium heat, stirring just until the sugar completely dissolves. Let it boil gently for 5 minutes, allowing it to reach a thick syrup consistency. Remove from heat and let it cool slightly for about 5 minutes.
- 4
Whisk the egg yolks: In a large mixing bowl, gently whisk 12 large egg yolks until they are just combined and appear a pale yellow color. It's important to avoid incorporating too much air at this stage; we aim for a dense, silky-smooth custard, not a frothy one.
- 5
Combine syrup and yolks: Slowly pour the slightly cooled sugar syrup into the whisked egg yolks in a thin, steady stream, whisking continuously as you do so. Once combined, strain the entire mixture through a fine-mesh sieve. This crucial step removes any bits of cooked egg or impurities, ensuring your custard is perfectly smooth.
- 6
Fill molds and bake in a bain-marie: Pour the strained custard mixture into the caramel-lined ramekins. Place these ramekins in a larger baking dish. Carefully pour hot water into the baking dish, creating a bain-marie (water bath), until the water reaches halfway up the sides of the ramekins.
- 7
Bake and chill: Bake in a preheated oven at 170°C (340°F) for 35-45 minutes. The custards are done when they are just set but still slightly wobbly in the center. Carefully remove them from the bain-marie, let them cool completely at room temperature, then refrigerate for at least 3 hours or ideally overnight to fully set.
- 8
Unmold and serve: To unmold, run a thin knife around the edge of each ramekin to loosen the custard. Then, invert each ramekin onto a serving plate. The beautiful caramel will drizzle down over the custard. Serve chilled as an elegant and rich dessert.
Frequently Asked Questions
Why are only egg yolks used in Tocino de Cielo, and how does this affect the final product?+
Only egg yolks are used to give Tocino de Cielo its characteristic incredibly rich, dense, and smooth texture, along with a deep golden hue. Egg whites would result in a lighter, more airy, and less intensely flavored custard.
What is the best method for cooking Tocino de Cielo to achieve its smooth texture, and how do I know when it's perfectly done?+
Tocino de Cielo should be baked gently in a bain-marie (water bath) to ensure even cooking and prevent the custard from curdling or developing cracks. It's done when the center is just set but still has a slight jiggle, and a skewer inserted comes out clean.
How can I prevent the caramel from burning or crystalizing when preparing the mold for Tocino de Cielo?+
To prevent crystallization, avoid stirring the sugar and water once it boils; instead, gently swirl the pan. Cook until it reaches a deep amber color, then immediately pour it into the molds to avoid burning.
My Tocino de Cielo turned out too firm or had a rubbery texture; what went wrong, and how can I avoid this?+
A firm or rubbery texture usually indicates the custard was overcooked. To avoid this, ensure it's cooked in a bain-marie and removed from the oven as soon as the center is just set, aiming for a delicate, slightly jiggly consistency.
Mundo Match
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