Tocino de cielo (lit. 'heavenly bacon') is a Spanish dessert made primarily of egg yolks, sugar, and water.[2] It is often confused for a custard. Unlike flan, it does not contain milk or any other dairy product.[3] It is sometimes mistakenly called tocino del cielo (lit. 'bacon from heaven').[4][a]
 Tocino de cielo | |
| Alternative names | Tocinillo de Cielo[1] |
|---|---|
| Type | Pudding Conventual sweet |
| Course | Dessert |
| Place of origin | Spain |
| Region or state | Jerez de la Frontera, Andalusia |
| Created by | Convento de Espíritu Santo de Jerez de la Frontera |
| Main ingredients | Egg yolks, sugar, water |
| Similar dishes | Flan de huevo, Toucinho do Céu |
History
editTocino de cielo is a product of conventual cooking in the 14th century. It was created by the Convento de Espíritu Santo de Jerez de la Frontera (Convent of the Sacred Spirit of Jerez de la Frontera) since 1324.[6] Characteristic of conventual sweets, it utilizes the surplus of egg yolk leftover from wine clarification.[7] Egg whites were used as a form of clothing starch and fining in the clarification process of making wine.[8] The name of the dessert was given due to its appearance and color akin to pork bacon or fatback.[9]
Because the original recipe remains largely unchanged since its first inception and is considered the predecessor of flan, the local authorities have applied to designate this dish with a Protected Geographical Indication (PGI) status.[10] This dessert is also popular in Cuba where vanilla is sometimes added.[11]
Preparation
editFirstly, a caramel is made with sugar and water which is cooked until golden in color. The caramel is poured into the bottom of molds.
A simple syrup is then made with sugar and water which is used for the egg yolk mixture. The simple syrup and egg yolks are whisked carefully without incorporating air. This mixture is then poured into the caramel-lined molds and baked.
After baking, the molds are refrigerated overnight until completely chilled. The molds are flipped onto a dish to serve.[6][12]
See also
edit
- Spanish Cuisine
- Toucinho do Céu is a Portuguese pastry sharing the same translation-contains ground almonds in addition to eggs and historically bacon lard or pieces
References
edit- ^ Tocino del cielo is a Filipino variation which contains butter and lemon zest.[5]
- ^ "Tocinillo de cielo - A heavenly spanish dessert". Spain Recipes. Retrieved 1 November 2023.
- ^ García Pintado, Vanesa (30 January 2014). "Aplicación de los gránulos de yema de huevo en el desarrollo de nuevos productos de repostería". Máster Universitario en Biotecnología Alimentaria (in European Spanish). Repositorio Institucional de la Universidad de Oviedo. Retrieved 1 November 2023.
- ^ "Tocinillo de Cielo Recipe". www.spanish-food.org. Retrieved 1 November 2023.
- ^ Lindgren, Glenn M.; Musibay, Raúl; Castillo, Jorge G. (2004). Three Guys from Miami Cook Cuban. Gibbs Smith. p. 208. ISBN 978-1-58685-433-1. Retrieved 1 November 2023.
- ^ Joloran, Pette. "Tocino Del Cielo Recipe". Yummy PH. Retrieved 1 November 2023.
- ^ a b Martinez-Arroyo, Eva (16 February 2022). "How to make homemade Tocino de Cielo, Spanish dessert". Bake-Street.com. Retrieved 1 November 2023.
- ^ "Irresistible Tocino De Cielo Recipe from Spain - Visit Southern Spain". Visit Southern Spain. 9 May 2023. Retrieved 1 November 2023.
- ^ "Tocinillo de Cielo". Atlas Obscura. Retrieved 1 November 2023.
- ^ Weiss, Jeffrey (17 March 2014). Charcutería: The Soul of Spain. Agate Publishing. p. 430. ISBN 978-1-57284-737-8. Retrieved 1 November 2023.
- ^ Planet, Lonely; Davies, Sally (1 August 2016). From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best. Lonely Planet. p. 455. ISBN 978-1-76034-175-6. Retrieved 1 November 2023.
- ^ Cox, Beverly; Jacobs, Martin (20 December 2016). Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores. Abrams. p. 79. ISBN 978-1-68335-182-5. Retrieved 1 November 2023.
- ^ Barrenechea, Teresa (30 July 2013). The Cuisines of Spain: Exploring Regional Home Cooking [A Cookbook]. Clarkson Potter/Ten Speed. p. 287. ISBN 978-1-60774-615-7. Retrieved 1 November 2023.