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Milk-less Flan aka Tocino del Cielo

Tocino del Cielo is similar with leche flan but these two desserts are made with very different ingredients. Leche flan is made with whole eggs, and milk and/or cream while tocino de cielo is made only with egg yolks, sugar and water. The combination of (lesser) ingredients leads to an extremely light and tender custard – much lighter than the traditional leche flan.



Here's a simple recipe for Tocino del Cielo

INGREDIENTS 
  • 6 egg yolks
  • 9 oz sugar
  • 1 fl. oz water 
For the caramel
  • 3 tablespoons sugar
  • 1 tablespoons water 
PREPARATION
  1. Put the sugar in a saucepan with the water and heat until the syrup goes golden brown.
  2. Cover a baking tin evenly and put to one side. Put the sugar and water in an earthenware dish and heat until the syrup goes stringy.
  3. Beat the egg yolks and slowly add the syrup, stirring with sticks. Strain and pour into the caramelised tin.
  4. Cook in bain-marie in the oven at 150º for around 20 minutes.
  5. When the tocino has set, remove from the oven, leave to cool and take it out of the tin.
 You can also make mini versions of tocino del cielo using small individual molds.