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Sweet Egg Dessert (Tocino de Cielo)

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       The nuns created it at the end of the 19th century, when wineries from Jerez de la Frontera donated the leftover egg yolks of the clarification (the egg whites are used to clarify the wine) to them.

Video recipe


10 servings

  • Dessert
    • 10 yolks
    • 2 eggs
    • 1 cup of water
    • 17 oz of sugar
  • Caramel
    • 2 tbsp sugar
    • 1 tbsp water


    • Put 2 tbsp sugar and 1 tbsp water in a mold. Heat, make caramel and let it cool down.
    • To a saucepan, add the cup of water and 17 oz sugar
    • Cook at a medium heat for 20 minutes and set aside the syrup
    • Put the yolks and the eggs inside a bowl
    • beat lightly to prevent the formation of bubbles and add the syrup
    • beat lightly to prevent bubbles
    • strain it and fill the mold with this mixture
    • preheat the oven at 180 C-350 F for 15 minutes
    • bake in a double boiler at 180C-350F for 60 minutes
    • let cool down to make inverting out of the mold easier
    • serve sweet egg dessert cold in small portions, and if you want to, you may decorate it with whipped cream and it is delocious!
    • Try sweet egg dessert with Pedro Ximenez Sherry wine. Amazing!!

    Wine recommendations


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