From Spain to Your Plate: The Art of Creating Tocino de Cielo con Mambo

Tocino de cielo is a traditional Spanish dessert that translates to «heavenly bacon.» It is a rich and decadent custard made with egg yolks, sugar, and water. In this recipe, we will show you how to elevate the classic tocino de cielo by adding a modern twist with the incorporation of Mambo, a popular Spanish dance.

Ingredients:

• 12 egg yolks
• 1 cup of sugar
• 1 cup of water
• 1 packet of Mambo mix

Preparation:

1. Prepare the Mambo mix

In a small bowl, mix the Mambo packet with water according to the instructions on the package. Set aside to let it thicken.

2. Make the caramel

In a saucepan, heat the sugar over medium heat until it melts and turns a golden brown color, swirling the pan occasionally to ensure even cooking. Once the caramel is ready, pour it into a flan mold, making sure to evenly coat the bottom.

Temperature: Medium heat

Time: 5-7 minutes

3. Prepare the custard mixture

In a mixing bowl, whisk together the egg yolks and sugar until well combined. Slowly add in the Mambo mixture, stirring continuously to prevent lumps from forming.

4. Pour the custard into the flan mold

Gently pour the custard mixture over the caramel in the flan mold. Cover the mold with aluminum foil.

5. Cook the tocino de cielo

Place the flan mold in a water bath in the oven. Bake at 350°F for 45-50 minutes, or until the custard is set and a toothpick inserted into the center comes out clean.

Temperature: 350°F

Time: 45-50 minutes

6. Chill and unmold

Once the tocino de cielo is cooked, remove it from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours to chill and set. To unmold, run a knife around the edges of the flan mold and invert it onto a serving plate.

Enjoy your heavenly Tocino de Cielo con Mambo, a delightful fusion of tradition and innovation that will surely impress your taste buds!

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