Tocinillo del Cielo (Spanish Heaven Custard)
Little caramel topped custards made from egg yolks and syrup. Dense, sweet and silky, and made without any milk or cream.
- Time4 hr 15
- LevelMedium
- Costabout £0.40 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Make the caramel. Heat 100 g sugar and 2 tablespoons water in a small pan without stirring until it turns deep amber, about 6 minutes. Quickly divide between six 150 ml ramekins, tilting to coat the base.
6 min - 2
Make the syrup. Put 230 g sugar, 250 ml water, the cinnamon and lemon zest in a pan. Simmer for 10 minutes until slightly thickened, then cool for 15 minutes. Remove the cinnamon and zest.
10 min - 3
Whisk the egg yolks gently in a jug, trying not to make bubbles. Slowly pour in the warm syrup, whisking as you go, then strain into a clean jug.
- 4
Stand the ramekins in a deep roasting tin. Pour in the custard. Pour hot water into the tin to come halfway up the ramekins.
- 5
Cover the tin loosely with foil and bake for 30 to 35 minutes, until set at the edges with a slight wobble in the middle.
33 min 20 s - 6
Cool, then chill for at least 3 hours. Run a knife round the edge and turn out onto a plate so the caramel runs down.
180 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.