{"id":8295,"date":"2016-07-03T14:09:04","date_gmt":"2016-07-03T19:09:04","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=8295"},"modified":"2016-07-05T08:04:13","modified_gmt":"2016-07-05T13:04:13","slug":"tocino-de-cielo","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/tocino-de-cielo\/","title":{"rendered":"Tocino de Cielo"},"content":{"rendered":"<p>&#8220;Tocino de cielo&#8221; puede evocar im\u00e1genes de cerditos voladores dignas de Pink Floyd. Estamos aqu\u00ed, sin embargo, por un flan de yemas y alm\u00edbar.<!--more-->El tocino de cielo es un postre de origen andaluz, m\u00e1s exactamente de la localidad de Jerez de la Frontera, en Andaluc\u00eda. Su origen es medieval, y la primera receta data del a\u00f1o 1324.<\/p>\n<p>Por ser un pueblo dedicado a la producci\u00f3n de vino, se utilizaban muchas claras de huevo para clarificar el vino. Esto tra\u00eda el problema de qu\u00e9 hacer con las yemas sobrantes. Este tocino de cielo es una respuesta.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8296\" data-permalink=\"https:\/\/le-fort.org\/cocina\/tocino-de-cielo\/tocino-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/tocino.jpg?fit=1280%2C800&amp;ssl=1\" data-orig-size=\"1280,800\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"tocino\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/tocino.jpg?fit=1200%2C750&amp;ssl=1\" class=\"aligncenter size-full wp-image-8296\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2016\/07\/tocino.jpg?resize=1200%2C750&#038;ssl=1\" alt=\"Tocino de cielo www.loquecomemos.com\" width=\"1200\" height=\"750\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/tocino.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/tocino.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p>[wp_ad_camp_1]<\/p>\n<h2>Ingredientes del tocino de cielo<\/h2>\n<ul>\n<li>Un alm\u00edbar hecho con 400gr de az\u00facar y 400gr de agua<\/li>\n<li>8 yemas<\/li>\n<li>3 huevos<\/li>\n<li>Az\u00facar para acaramelar un molde<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Mezclar el alm\u00edbar fr\u00edo con las yemas y los huevos. Incorporar bien procurando no hacer mucha espuma.<\/li>\n<li>Precalentar el horno a 170\u00b0C y poner un recipiente con agua en la bandeja inferior<\/li>\n<li>Acaramelar un molde y dejar enfriar<\/li>\n<li>Colar la mezcla de huevos en el molde<\/li>\n<li>Hornear \u00a0en la rejilla de en medio a 170\u00b0C por una hora.<\/li>\n<li>Dejar enfriar hasta que est\u00e9 a temperatura ambiente<\/li>\n<li>Refrigerar una hora<\/li>\n<li>desmoldar con cuidado<\/li>\n<li>Nuestro tocino de cielo est\u00e1 listo<\/li>\n<\/ol>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8298\" data-permalink=\"https:\/\/le-fort.org\/cocina\/tocino-de-cielo\/tocino-3-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/tocino-3.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"tocino-3\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/tocino-3.jpg?fit=960%2C600&amp;ssl=1\" class=\"aligncenter size-full wp-image-8298\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2016\/07\/tocino-3.jpg?resize=960%2C600&#038;ssl=1\" alt=\"Tocino de cielo www.loquecomemos.com\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/tocino-3.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/tocino-3.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p>Se supone que el nombre tocino se debe a la consistencia del flan, que es s\u00faper interesante: consistente, m\u00e1s dura por fuera que por dentro, y levemente trasl\u00facida por el hecho de ser alm\u00edbar y yemas, sin l\u00e1cteos.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8322\" data-permalink=\"https:\/\/le-fort.org\/cocina\/tocino-de-cielo\/tocino-presentado\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/tocino-presentado.jpg?fit=1280%2C800&amp;ssl=1\" data-orig-size=\"1280,800\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"tocino-presentado\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/tocino-presentado.jpg?fit=1200%2C750&amp;ssl=1\" class=\"aligncenter size-medium wp-image-8322\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2016\/07\/tocino-presentado-600x375.jpg?resize=600%2C375&#038;ssl=1\" alt=\"Tocino de cielo\" width=\"600\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/tocino-presentado.jpg?resize=600%2C375&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/tocino-presentado.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p><em>Bonus track<\/em>: Pigs on the Wing, de Pink Floyd, para quienes pensamos en los cerditos voladores.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/KGSPUOaHYn4?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<p>[wp_ad_camp_4]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El tocino de cielo es un flan espa\u00f1ol de yemas y alm\u00edbar, proveniente al menos desde el siglo XIV. Es f\u00e1cil y delicioso.<\/p>\n","protected":false},"author":1,"featured_media":8299,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[25],"tags":[113,30],"class_list":["post-8295","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reposteria","tag-comida-espanola","tag-reposteria","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/tocino-de-cielo-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-29N","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":6425,"url":"https:\/\/le-fort.org\/cocina\/suspiro-limeno\/","url_meta":{"origin":8295,"position":0},"title":"Suspiro Lime\u00f1o","author":"Le-Fort.org","date":"13 de Mayo, 2015","format":false,"excerpt":"Receta de Suspiro Lime\u00f1o, postre de la gastronom\u00eda peruana hecho con huevos, leche evaporada, leche condensada, az\u00facar y aromas.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/suspiro-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/suspiro-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/suspiro-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/suspiro-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/suspiro-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1569,"url":"https:\/\/le-fort.org\/cocina\/receta-de-tallarines-a-la-carbonara\/","url_meta":{"origin":8295,"position":1},"title":"Receta de tallarines a la Carbonara","author":"Le-Fort.org","date":"8 de Noviembre, 2011","format":false,"excerpt":"Receta de tallarines a la carbonara, salsa compuesta por tocino, huevos, crema y queso rallado","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/hd.jpg?fit=614%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/hd.jpg?fit=614%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/11\/hd.jpg?fit=614%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":4136,"url":"https:\/\/le-fort.org\/cocina\/donuts-glaseadas-en-caramelo-al-tocino\/","url_meta":{"origin":8295,"position":2},"title":"Donuts Glaseadas en Caramelo al Tocino","author":"Le-Fort.org","date":"9 de Junio, 2013","format":false,"excerpt":"Receta de donuts con salsa de caramelo al tocino. 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