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Sweet Egg Dessert - Tocinillo de Cielo

Sweet Egg Dessert

This is a specialty from the Asturian town of Grado although other regions of Spain also claim to have invented it. One such is Jerez de la Frontera where whites of egg are used to clarify sherries so this was originally a useful way of using up the yolks.

Makes 8 servings.

Prep Time:

Cook Time:

Rated 2.5 Stars
Average Customer Rating: 2.5 out of 5
based on 2 reviews

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1 cup water
1 lb sugar
12 egg yolks
2 egg whites


Dissolve the sugar in the water and boil for 5 minutes. Leave to cool so the syrup becomes thicker; then pour some over the base and walls of the mold to coat.

Break up the egg yolks and whites in a bowl but without beating them, to prevent the formation of bubbles. Pour in the remaining syrup in a thin stream, stirring all the time. Fill the mold with this mixture, cover with the aluminum foil and steam for 20 minutes. When cold, turn out.

Serve on its own or with a raspberry sauce made by blending fresh raspberries with a splash of lemon juice and sugar.

This dessert is often made in very small, bite-sized molds that only need to be cooked in the double boiler for 2 minutes.

Recipe courtesy of Spain GourmeTour magazine.

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Recipe Reviews for Sweet Egg Dessert
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Alia  Rated 4 Stars
"Tastes good afterwards! But the procedure is very hard to follow. I had to go onto a different site to figure out what they were talking about. Also a tip, don't coat the molding hardly at all! The shapes of the eggs afterwards were deformed. Other than them not looking right, they taste great!"

Vangie  Rated 1 Stars
"I would like to try this recipe. However, when it indicates to :::: pour some / or the rest of the water/sugar / syrup ::: how much should go into the actual tocino itself ? how much should go to line the pan ? "