Is Tocinillo de Cielo really Custard from Heaven?
Is Tocinillo de Cielo really Custard from Heaven? Monday September 20, 2010 Many people whose mothers and grandmothers prepared Tocinillo de Cielo when they were youngsters will tell you it is! They have fond memories of it. A few have written to ask us for a traditional recipe. This treat is rich, sweet and sticky, on account of the 10 egg yolks used to make it. It seems that this dessert may have originated in Andalucian convents centuries ago, when egg whites were used to clarify sherry and other wines. The yolks weren’t needed, so they were donated to the nuns, who produced this easy, yet heavenly dessert.
