A staple in Spanish Christmas traditions, Tocino De Cielo Egg Yolk Custard is a delightful and heavenly dessert that is perfect for holiday celebrations. This rich and indulgent dessert is a true showstopper with its silky texture and sweet taste. Originating from Andalusia, Spain, Tocino De Cielo, which translates to “heaven’s bacon,” is a unique and delectable treat that will impress your guests and add a touch of elegance to your festive spread.
**Ingredients:**
– 10 egg yolks
– 1 cup sugar
– 1/2 cup water
– 1/4 teaspoon lemon zest
– Caramel sauce, for serving
– Fresh mint leaves, for garnish (optional)
**Instructions:**
1. Preheat your oven to 350°F (180°C) and place a large baking dish filled with water on the bottom rack to create a water bath for baking the custard.
2. In a mixing bowl, whisk the egg yolks until smooth and well combined. Set aside.
3. In a medium saucepan, combine the sugar, water, and lemon zest over medium heat. Stir gently until the sugar has dissolved, and the mixture starts to simmer. Allow it to simmer for about 5 minutes, stirring occasionally, until it reaches a syrupy consistency.
4. Once the sugar mixture has reached the desired consistency, remove it from the heat and let it cool slightly for 2-3 minutes.
5. Slowly pour the sugar mixture into the bowl with the whisked egg yolks, stirring continuously to incorporate the hot syrup without cooking the eggs.
6. Strain the mixture through a fine-mesh sieve to ensure a smooth and creamy texture, removing any lumps or air bubbles.
7. Grease individual ramekins with butter and pour the custard mixture into the prepared ramekins, filling them almost to the top.
8. Place the ramekins in the water bath in the preheated oven and bake for about 30-35 minutes or until the custard is set but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and allow them to cool to room temperature. Then, refrigerate them for at least 2 hours or overnight to chill and set further.
10. To serve, carefully run a knife around the edges of each ramekin to loosen the custard. Place a dessert plate on top of the ramekin, and invert the custard onto the plate, allowing the caramel sauce to drizzle over the top.
11. Drizzle additional caramel sauce over the custard and garnish with fresh mint leaves for a pop of color and a refreshing touch.
12. Serve and enjoy the decadent Tocino De Cielo Egg Yolk Custard as a delightful finale to your Christmas feast, impressing your family and friends with this elegant and irresistible dessert.
This Spanish Christmas baking recipe is sure to become a favorite during the holiday season, bringing a taste of traditional Andalusian flavors and a touch of sophistication to your table. So, indulge in the velvety sweetness of Tocino De Cielo and create lasting memories with loved ones as you savor every heavenly bite.
