Tocinillo de Cielo
A silky Spanish caramel custard with 14th-century Andalusian roots, made with egg yolks and golden caramel.
Ingredients
- 150 g granulated sugar for caramel
- 3 tbsp water for caramel
- 1 tsp lemon juice optional
- 8 large egg yolks
- 250 g sugar for syrup
- 250 ml water for syrup
- 1 cinnamon stick optional
Instructions
Make Caramel:
- In a saucepan, melt sugar, water, and lemon juice over medium heat. Swirl until amber (7 mins). Pour into a 8-inch round mold.
Prepare Syrup:
- Boil 250g sugar, 250ml water, and cinnamon stick until 220°F (105°C). Cool 5 mins.
Mix Custard:
- Whisk yolks. Slowly pour in syrup while whisking. Strain into caramel-coated mold.
Bake:
- Place mold in a water bath. Bake at 150°C (300°F) for 50 mins.
Chill & Serve:
- Cool to room temp, then refrigerate 6+ hours. Invert onto a plate.
Notes
Troubleshooting Common Issues
- Crystallized Caramel? Add 1 tsp lemon juice next time—it prevents sugar crystals.
- Custard Too Dense? Use 6 yolks + 1 whole egg for a lighter texture.
- Air Bubbles? Strain the custard mix twice and tap the mold gently before baking.
Dietary Adaptations
- Reduced Sugar: Swap half the sugar with monk fruit sweetener (adjust syrup consistency).
- Vegan Option: Use aquafaba (½ cup) + coconut milk (1 cup) instead of yolks.
Storage and Freezing
- Fridge: Store covered for 4 days.
- Freeze: Slice and wrap portions in parchment. Thaw overnight in the fridge (texture softens slightly).
Serving Ideas
- Pairings: Serve with espresso, sweet sherry, or a dollop of Dulce de Leche.
- Garnishes: Fresh berries, edible flowers, or crushed pistachios.