Tocino del Cielo

    Although the all-time favorite Galician dessert is queso tetilla (goat cheese) drizzled with honey and covered with chopped walnuts, tocino del cielo (similar to flan but much lighter) comes in at a close second.

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    Ingredients
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    2
    cups
    sugar
    6
    egg yolks, beaten
    2
    cups
    heavy cream
    2
    tablespoons
    pure vanilla extract
    2
    tablespoons
    grand marnier
    Directions
    Step 1
    To make caramel, stir 1 cup of the sugar constantly in a small saucepan over high heat until it turns into a golden liquid. Remove from heat and quickly pour into 6 heatproof custard cups, coating bottom and Side Dish evenly. Set the cups in a baking dish or roasting pan big enough to hold them comfortably. Fill pan with cold water to come halfway up the Side Dish of the cups.
    Step 2
    Preheat the oven to 350°F with a rack in the center.
    Step 3
    In a bowl, whip together remaining 1-cup sugar and egg yolks until mixture is thick and fluffy. Stir in cream, vanilla, and Grand Marnier. Pour mixture into caramel-coated cups and bake for 50 to 55 minutes. (Custard may be cooked even if center is not completely gelled.) Cool to room temperature, then chill.
    Step 4
    Serve in cups, or run knife around inside surface to separate custard and invert onto plates.
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    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    6
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    10 mins
    Prep Time: 
    10 mins
    Cook Time: 
    0 mins
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    The base number of servings for this recipe is 6
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