Tocinillo del Cielo can be translated as 'Heavenly custard'... just one bite of this decadently sweet confection will show you why!
This dessert is quintessentially Spanish, with its origins in Andalusia in the Middle Ages. The first mention of it dates back to 1324, when it is said nuns in Jerez de la Frontera first made this simple confection with egg yolks and sugar.
Place sugar, water and cinnamon stick into a saucepan (cinnamon stick is optional). Allow mixture to boil until the liquid starts to thicken into a medium syrup. It should form a fine “thread” between fingers when touched. In the meantime, beat the egg yolks until they start to get fluffy.
Allow syrup to cool down a bit before adding yolks.
Coat the mold thinly with toffee or Spanish olive oil.
Cook in the oven for 15-20 minutes at 300ºF or until the tocinillo sets.
When the tocinillo has set, remove from oven and let cool to allow removal from mold.