Tocino de Cielo

Egg Custard from Heaven

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

Tocino de cielo is an old Cuban dessert custard with deep roots in Andalucia. It is a specialty of Jerez de la Frontera, where egg whites were traditionally used to clarify sherry before it was bottled. Making this amazingly rich custard was originally a delicious way to use up the leftover yolks.

This is how my friend Virginia Flores-Godoy remembers being introduced to this heavenly dessert: “My great-grandfather Don Ramón Flores de Apodaca was an officer in the Spanish Roya