Tocino del Cielo | Eating with Andy

Tocino del Cielo, which literally translates to “Bacon from Heaven”, is a dessert similar to a crème caramel or flan. It was introduced by the Spanish when they colonised Peru and was originally created by Nuns, hence the name. It is very simple to make, uses only a few basic ingredients and is absolutely heavenly!

INGREDIENTS (Serves 10)
8 eggs, room temperature
3 cans of condensed milk
1 tsp vanilla extract
1 cup coconut shreds

Caramel
1 cup caster sugar
½ cup water

Passionfruit Sauce
1 cup passionfruit pulp with seeds
1 tbsp sugar

To serve:
Coconut shreds, toasted
Lime zest
Sea salt flakes

TIPS
- Mold dimensions: 28cm x 13cm x 7cm terrine/bread/loaf mold/pan. Try to find a mold that is as close to those dimensions, doesn't have to be 100% exact.
- For the Caramel, keep a close eye because once it starts changing colour it can burn very quickly. You want it to be a dark golden brown. Once, you see it turn that colour, remove from the heat immediately and pour into the mold.
- When coating the bottom and sides with Caramel, DON’T FORGET TO USE OVEN MITTS as the mold will become very hot!
- To test your custard is properly cooked, insert a sharp knife/skewer gently into the centre. It should come out clean.
- If you’re having trouble demolding your custard, leave the mold in boiling water for a bit longer and give it a whack with the palm of your hands when inverting it into a serving plate.
- If you want to get more caramel out of the mold, add a splash of boiling water into the mold and mix with a spoon.

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