Australasian Union of Jewish Students

Tocino de Ceilo

Tocino de Ceilo

Ironically translating to "bacon from heaven", this dessert is similar to a traditional Spanish flan. Its origins are found in the monasteries of southern Spain's wine regions. Tocino de Cielo dessert was formed as a solution for what to do with leftover egg yolks.

Check out the recipe below!

By Aujs / September 22, 2016


For the custard:

6 egg yolks

255 g sugar

10 ml water

For the caramel:

3 tbsps sugar

1 tbsp water


1. Preheat the oven to 150ºC.

2. To make the sugar coating, spread out the sugar evenly on the bottom of a heavy saucepan over a medium-high heat. Do not stir.

The sugar should change colour from white to yellow, and then to a caramel colour.

3. Coat the bottom of a baking tin with some of the syrup.

4. Put the rest of the sugar and water mixture in an earthenware dish and heat up until the syrup turns stringy.

5. Beat the egg yolks together in a large mixing bowl and then slowly add the sugar syrup, stirring with sticks.

6. Once mixed together, strain and then pour the mixture into the prepared baking tin.

7. Place the tin in a larger baking tray and fill with boiling water.

8. Cook in the over for about 20 minutes.

9. When the tocino has set, carefully remove it from the oven and leave it to cool. Once cold, remove from the tin.

10. To serve, cut the tocinillo de cielo into slices and enjoy!


Adapted from:


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