post-template-default,single,single-post,postid-77,single-format-standard,woocommerce-no-js,ajax_fade,page_not_loaded,,vertical_menu_enabled,side_area_uncovered_from_content,columns-4,qode-theme-ver-10.0,wpb-js-composer js-comp-ver-4.2.2,vc_non_responsive

Tocino de Cielo GF/DF/NF

I whipped up this dessert due to having an overabundance of egg yolks after making almond biscuits but also being in desperate need for a dairy free dessert when entertaining. Tocino de Cielo is traditionally from Southern Spain and means ‘bacon from heaven’. Recipe is from Baking Bites here.

Tocino de Cielo is sickly sweet yet has a wonderful texture similar to creme caramel custard. We served it on its own, with the dairy-friendly people having cassata instead, a traditional Italian ice-cream cake. When compared, many actually preferred Tocino de Cielo over the old favourite, cassata, which shows how this dessert managed to perfectly fill both gaps, to use up my extra egg yolks and also offer a bountiful dairy free dessert. This recipe is gluten, dairy and nut free.


1 cup sugar, divided
1 cup water
 strips of orange zest
strips of lemon zest
1 tsp vanilla extract
6 large egg yolks
hot water, for water bath

Heat half the sugar (this will form the sweet top layer).

Heat until it goes amber – don’t over heat it.
Pour this into the bottom of 2 large or 4 small ramekins
In a new sauce pan add the rest of sugar and water with orange peel.
Bring to the boil then continue to boil for 2-3 minutes.
Take off heat, take out orange peel, ALLOW TO COOL.
Once cooled, add six egg yolks.
Pour mixture into ramekins with pre-heated sugar already in them.
Place in baking dish and pour hot water into outer dish, so ramekins are sitting 2/3 in water.
Bake in oven for 30-40 minutes
Take out of oven, and out of hot water
(using tongs or gloves) and set in fridge for 2hrs +
Once set, flip onto plate, and enjoy!

Post A Reply to Monique Truong Cancel Reply