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Tocino de cielo is a dessert made from caramelized egg yolk and sugar, compact and intense yellow in color. Tradition places its origin in Jerez de la Frontera more than 500 years ago.
Currently it is typical in Andalusia, maintaining great roots in Jerez de la Frontera itself, in Cádiz, in Villoldo, Palencia, and in Asturias, where the Tocinillos de Cielo de Grado are known.
History
The first news of tocino de cielo dates back to the year 1324, the date on which it was created by the nuns of the Convent of Espíritu Santo in Jerez de la Frontera. Its origin is linked to the elaboration of wine in the area and the massive use of egg whites used to clarify it, being recorded in the historical archives of González Byass dated 1837, although the document would only prove the purchase of eggs by the cellar. The leftover egg yolks were delivered to the nuns, who, in order to reuse them, created the "tocino de cielo" dessert. Over time, it became one of the most emblematic desserts of Spanish confectionery.
The name is due to its appearance, texture and "religious" origin.
There is documentary evidence of its sale in pastry shops in 1914. During the famine years of the 20th century it was also common for humble houses to use the egg yolks to make candiés (from the English term candy egg; sweet egg that the Andalusians transformed into candié). for the little ones, using the leftover egg yolks to make tocino de cielo.
Currently, the Jerez de la Frontera City Council is carrying out procedures for the granting of a protected geographical indication to this product.
Recipe
Tocino de cielo is made up of egg yolk, sugar and water. First, a syrup is made by dissolving sugar in water. To this, while it is warm, add the egg yolks, beating them. The resulting mixture is strained and poured into a caramelized container that is cooked in a bain-marie until coagulated, that is, it acquires the consistency of a flan. It is served cold.
via Dessert Pool https://www.flickr.com/photos/138712277@N04/52762657641/in/pool-72296557@N00
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