September 1, 2011

Tocino de Cielo

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Tocino de Cielo
tiny silky smooth sweet "fat back" from heaven

Food Friday

Tocino de Cielo or bacon from heaven, is another Filipino sweet inherited from the Spanish. In the Philippines, these rich silky smooth treats, made with only 3 ingredients, egg yolks, sugar, and water, are cooked in small individual molds. I baked mine in a small rectangular pan and cut them into one inch cubes to resemble fat back, which is probably the reason it is called tocino de cielo.

Tocino de Cielo
4 tablespoons sugar for caramel
1¼ cups sugar
½ cup water
12 egg yolks

  • In a small stainless steel skillet, melt the 4 tablespoons sugar until golden or dark brown. Pour into a 6 x 4 inch pan; set aside. Over medium heat in a small sauce pan, cook the remaining sugar and water to 200° F; let cool. In a small bowl, stir the egg yolks with a rubber spatula; slowly pour the cooled syrup, stirring until well combined. 
IMAG1194
  • Pour over a fine strainer into the prepared pan. Place the pan into a larger pan; carefully fill the larger pan with hot water halfway up the sides of the smaller pan. Bake in a preheated 300°F oven for 40 to 50 minutes. Let cool completely on the kitchen counter; refrigerate for 4 hours or overnight. Turn  the pan over on a cutting board and carefully unmold. Cut into 1 inch cubes. 

10 comments:

Pinoy Kitchenette said...

Wow!thanks for sharing this post. I've been looking for a nice recipe of this for some time... sarap! will try this one of these days( and that's SOON)
blog hopping thru Food Friday.
visit my site and follow me if you like http://busykitchenette.blogspot.com/2011/08/chicken-tinola.html
Have a great weekend!

Cooked From the Heart (JMom) said...

Love your presentation and photo! Now I also seriously want something decadent like this :)

Kim, USA said...

Beautiful presentation and this food is delectable.

Bitter Melon/Ginisang Ampalaya

maiylah said...

yummm...reminds me a lot of leche flan, and the way we used to cook them back home. this one's richer, though.

thanks for sharing, Ms. Oggi
much appreciated!

ps. backfat seems like an interesting inspiration for this dessert! ;)
happy weekend!

Luna Miranda said...

a scrumptious dessert! and it looks divine.:p

Wok with Ray said...

That is a nice presentation of the dish, Oggi. Have a good Labor Day weekend!

Joy said...

I have been meaning to try this. Yours look just lovely.

dudut said...

looks yum! easy to make too!

Katherine said...

This is a favorite of mine! I love Hizon's version. Will try yours soon. :)

www.myfreshcrumbs.com

Manang said...

I have twelve dozen egg yolks waiting to be used (from making death by chocolate cake, which was a waste of time and ingredients). I know I saw this post of yours before...will try to make this probably tomorrow night, to bring to my MIL's (she's hosting Thanksgiving this year). Thanks for the recipe. :)

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