Tocino de Cielo

Tocino de Cielo is a luscious Spanish dessert that's reminiscent of flan, made primarily with egg yolks and sugar, but in this vegetarian version, we incorporate a rich and creamy plant-based alternative. This delightful treat is perfect for those seeking a sweet indulgence with a hint of nostalgia.

Ingredients

• Silken tofu - 200 grams
• Coconut cream - 100 ml
• Sugar - 100 grams
• Cornstarch - 20 grams
• Lemon juice - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Water - 250 ml
• Pinch of salt - 1

Steps

1. Preheat your oven to 160°C (320°F).
2. In a blender, combine the silken tofu, coconut cream, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
3. In a saucepan, bring the water to a simmer over medium heat. Stir in the blended mixture and cook, stirring continuously, until it thickens, around 5-7 minutes.
4. Once thickened, pour the mixture into two individual ramekins or a small baking dish.
5. Prepare a bain-marie by placing the ramekins in a larger baking dish filled with hot water, ensuring the water reaches halfway up the sides of the ramekins.
6. Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center is slightly jiggly.
7. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.
8. To serve, gently run a knife around the edges of the ramekins and invert onto a plate, allowing the dessert to fall out.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 20 g
• Sodium: 20 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.25 L

Health Benefits

• Contains plant-based protein from tofu.
• Rich in healthy fats from coconut cream.

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