Posts Tagged ‘egg yolk’

Tocino de cielo


Tocino de cielo is a very typical dessert in Andalucia (region at south of Spain), it seems it was invented by nuns long time ago when they received a lot of egg yolks discarded from the wine clarification process (done with egg white) in Jerez de la Frontera (widely known for it’s Xerez wine). It’s very similar to creme caramel but with a stronger taste. A really delicious and easy dessert to cook.

Ingredients (for 3 people):

  • 6 eggs
  • 150 gr of sugar
  • 200 gr of water

First step is to prepare the syrup, on a sauce pan add 200 gr of sugar and 150 gr of water, move in order to dissolve the sugar on the water, once the water starts to boil maintain with low fire for about 12 to 15 minutes. Move some times carefully. Once the syrup is prepared, let it cold.

While the syrup reduces its temperature separate the egg yolk from the egg white, to do so break the eggs and pass the egg yolk from half egg shell to other half until you get only with the egg yolk, add the egg yolks on a bowl and whisk them.

When the syrup it’s warm add it slowly to the whisked egg yolks while whisking.

Now let’s prepare the caramel, putting on a pan 2 tablespoons of sugar and half tablespoon of water, start stiring when the water boils and maintain in the fire until turns to toasted colour. Then without wasting a second (otherwise the caramel will solidify and become useless) add a bit of caramel in each mold, and with the help of a cloth make the caramel stain a bit the walls of the mold. Then add the mix of egg yolk and syrup on each mold. Cover the molds with tin foil, to prevent them being filled with water, cause we will cook them on bain marie.

On a pot place the molds and add water until more than half height of the molds, cover the pot with a lid and cook for half hour once the water starts to boil. Once cooked keep on the fridge for at least one night and delight yourself with this dessert.

Tocino de cielo

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.


As a fan of Fringe perhaps I’m a little bit dissapointed Walter Bishop never showing the custard’s recipe he tries to cook for his son Peter in some chapters. So finally I did them following some other recipes.

Ingredients (6-8 custards):

– 1,5 l milk
– 1 stick cinnamon
– 1 lemon (just the skin)
– 6 eggs (just the egg yolks)
– 150 gr sugar
– 20 gr corn flour

Start adding 1,5 litres of milk in a big pot. Add also 75 gr of sugar (about 4 table spoon), one stick cinnamon and grate or peel the skin of one lemon. When milk starts to boil shutdown the fire.

Add 6 egg yolks in a bowl, to separe the egg yolk from the egg white crash the egg and move around the egg yolk from each half egg shield until there is no more egg white.

Add 20 gr of corn flour, 75 gr of sugar and whisk it well. Also if you like, you can also add one small spoon of vanilla extract.

Add the mix in a big pot with the fire set to minimum. Move the mix with a wooden spoon while incorporing strained milk in several times. When all milk has been added, keep moving with the wooden spoon for 20 minutes.

If the mix starts to boil, put the pot off of fire, for one minute and then put on fire again. This is to avoid enough temperature to curdle the egg.

Let stand the custards for about 2 hours, and add ground cinnamon when serving if you like.


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