Snack · 60 min · spanish

Tocinillo de Cielo

Egg yolks does the heavy lifting here, with sugar rounding it out. A Spanish snack that takes 60 minutes, start to finish. At 261 calories and 10g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 12 Egg yolks
• 1.5 cups Sugar
• 1 cup Water
• 1/2 cup Caramel

Steps

1. Simmer the sugar and water 5 minutes into a light syrup; cool to lukewarm — hot syrup scrambles the yolks.
2. Whisk the yolks until pale, then stream in the syrup whisking constantly.
3. Strain through a fine sieve into a caramel-lined mold; the sieve is non-negotiable for silk.
4. Cover with foil and bake in a water bath at 325°F for 40 minutes until just set with a tremble.
5. Chill completely, at least 4 hours, before unmolding.
6. Invert onto a platter and let the caramel cascade over the golden custard.
7. “Little bacon from heaven” — Jerez’s convent sweet, born from leftover yolks after the whites clarified sherry.

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