Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Toucinho do céu belongs to the Portuguese conventual tradition, marked by egg yolks, sugar, and almonds.
The curious name refers to ancient preparations, although many current versions do not contain bacon.
It is an intense sweet, served in small slices.
Ingredients
- 250 g of sugar
- 120 ml of water
- 250 g of ground almonds
- 8 egg yolks
- 2 whole eggs
- 1 tablespoon of butter
- Cinnamon optional
- Powdered sugar
Preparation method
- Prepare syrup with sugar and water to a light point.
- Add almonds and butter, stirring until a paste forms.
- Let it cool slightly.
- Incorporate beaten egg yolks and whole eggs, stirring constantly.
- Pour into a greased and lined mold.
- Bake until set and finish with sugar.
Tips from Empório Portugal
- Do not mix eggs into very hot syrup.
- The sweet should remain moist, not dry.
- Serve in small portions.
Possible substitutions in Brazil
- Almond flour can replace ground almonds.
- Unsalted butter maintains a clean flavor.
Pairing
Tawny Port or coffee. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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