Key Highlights
- This recipe fuses a classic Spanish dessert, Tocino de Cielo, with a modern twist using Jubes.
- Jubes add a unique, chewy texture and a delightful tropical taste to the smooth custard.
- Our guide provides a detailed, step-by-step process for making the perfect caramel, syrup, and custard base.
- Learn about the fascinating history of Tocino de Cielo, a dessert created by Spanish nuns.
- Discover tips for success, from yolk temperature to baking techniques, ensuring a flawless result.
- Jubes Nata de Coco, made from real coconut water, enhances this tasty treat with flavors like mango, lychee, and strawberry.
Introduction
Are you ready to give a classic dessert a delightful tropical twist? This recipe shows you to enhance the traditional Spanish Tocino de Cielo by adding the fun, chewy texture of Jubes Nata de Coco. This simple addition transforms the rich, silky custard into a modern masterpiece. By incorporating these refreshing coconut gel cubes, made from real coconut water, you introduce a new layer of fun that will surprise and delight your taste buds.
Discover Tocino de Cielo: Origins and Key Features
Originating in Jerez de la Frontera, a city in southern Spain, Tocino de Cielo was invented over 500 years ago by the nuns of the Holy Spirit Convent. Local wineries would donate leftover egg yolks after using the whites to clarify their wine. The nuns, in their resourcefulness, created this incredible sweet treat, whose name translates to "bacon from heaven" due to its rich color and texture.
Unlike flan or crème caramel, Tocino de Cielo is made exclusively with egg yolk, sugar, and water, resulting in denser, richer, and more intensely colored custard. While flan often includes eggs and milk, this Spanish dessert's focus on yolks gives it a uniquely smooth and decadent quality. The simple yet precise combination of ingredients creates a silky tocino that melts in your mouth, traditionally served with a golden syrup.
How Jubes Coconut Gel Enhances Classic Desserts
The idea behind fusing traditional Tocino de Cielo with modern Jubes nata de coco is all about texture and taste. Jubes coconut gel, created from the fermentation of coconut water, introduces a satisfyingly chewy element that contrasts beautifully with the custard's smoothness. This unique texture makes every bite more interesting and enjoyable. Made with real coconut water, these coconut jelly cubes bring a subtle sweetness that doesn't overpower the dessert.
How does the natural coconut taste of Jubes complement the rich sweetness of Tocino de Cielo? The refreshing, light flavor of the coconut gel cubes provides a perfect balance to the rich, caramel-heavy dessert. This fusion is one of the best dessert recipes for those looking to innovate in the kitchen.
What You’ll Need to Get Started
Before you begin this exciting coconut jelly recipe, here are the ingredients you need for Tocino de Cielo with Jubes:
Tocino de Cielo
|
Ingredient |
Amount |
|---|---|
|
Egg yolks |
8 large, room temperature |
|
Sugar |
235 g |
|
Water |
100 g |
|
Caramel |
as needed |
|
Jubes |
as needed |
Caramel
|
Ingredient |
Amount |
|---|---|
|
Sugar |
65 g |
|
Water |
1 Tbsp |
Tools Needed
- Saucepan
- Two rectangular molds sized 7.5 x 14.5 cm
- Digital kitchen thermometer
- Mixing bowl
- Whisk
- Strainer
- Baking dish for the water bath
- Cooling rack
Step-by-Step Guide to Making Tocino de Cielo with Chewy Jubes Nata de Coco
Now you know what you need, it's time to learn how to make Tocino de Cielo with Jubes. This guide will walk you through creating the perfect tocino, from the golden caramel base to the silky-smooth custard.
Make the Caramel Base
Start by preparing a caramel layer for your molds, either homemade or store-bought.
To make your own, add sugar and water to a saucepan over medium heat. Let the mixture melt without touching it. Once it begins to darken, gently swirl or stir so it caramelizes evenly without burning. When the caramel reaches a rich golden color, immediately pour it into your molds, coating both the bottom and sides to help with unmolding later. Set the molds aside while you continue.
Cook the Syrup
Next, you will prepare the sugar syrup that forms the sweet foundation of the custard. It's crucial to get the temperature right to achieve the perfect texture. In another saucepan, combine sugar and water (in that order) and place it over medium-low heat. Let the sugar fully dissolve.
When it begins to bubble, raise the heat and cook until the syrup reaches about 230ºF / 110ºC. Remove from the heat and allow the syrup to rest for 8 to 10 minutes.
While you're at that, prepare your oven by heating it to 347ºF / 175ºC. Place a tray filled with hot water on the center rack. This will serve as the water bath for baking.
Mix the Yolks
With your syrup resting, it's time to prepare the egg yolks. In a heat-safe bowl, lightly whisk the egg yolks. Slowly pour the warm syrup into the yolks in a thin, steady stream, whisking gently the entire time. Avoid whipping too fast, since you do not want to incorporate air. Once all the syrup has been added, whisk softly for another 30 seconds.
Strain and Bake
Strain the yolk mixture into the prepared caramel molds. Cover each mold with aluminum foil, shiny side facing down. Place the molds into the hot water bath in the oven. Bake for 70 to 75 minutes or until the custard is set when tested with a knife. Let them cool completely on a rack, then refrigerate for at least 12 hours or overnight for best texture.
Note: Baking time may vary based on oven, mold size, material, and water level in the bain-marie. Start checking after 40 minutes.
Unmold and Add Jubes for Topping
After chilling in the refrigerator your Tocino de Cielo is ready to be unveiled. Run a knife around the edges of each mold to loosen the custard, then invert onto a plate and lift the mold away. Serve whole or slice into smaller portions. Add any toppings you enjoy, such as whipped cream or cherries, and finish with a spoonful of Jubes on top for a bright, fruity touch.
General Tips
To make your dessert-making experience a success, here are a few general tips. Following these suggestions will help you create a perfect Tocino de Cielo that serves as a fantastic base for your delightful tropical twist.
- Egg yolks spoil faster than whites, so use them within 24 hours. Freeze only if absolutely necessary, and add a little sugar or salt before freezing to maintain quality later.
- Always use yolks at room temperature to avoid curdling when mixing with warm syrup.
- You can use vanilla sugar for added flavor.
- The syrup should remain slightly thinner than a “thread stage” syrup. Too thick and it will harden; too thin and the custard may not set well.
- Allow the syrup to cool slightly before mixing it with the yolks so they don’t cook.
- Add the syrup slowly in a thin stream to temper the yolks and keep the mixture smooth.
- Never use an electric mixer; beating too fast introduces air and creates bubbles in the dessert.
- Always strain the mixture before filling the molds.
- Cover with foil to prevent water from dripping in and to avoid browning the top.
- The water bath should come up halfway around the molds and must be hot; cold water will lengthen baking time.
- Moderate heat is essential for a silky texture.
- Check the custard early to prevent overbaking. The texture should remain creamy and smooth.
- Once made, refrigerate the desserts for up to 4–5 days.
Conclusion
In conclusion, elevating your Tocino de Cielo with Jubes Nata de Coco not only enriches its flavor but also adds a delightful texture that enhances the overall dessert experience. By following our step-by-step guide, you'll create a luscious treat that pays homage to its traditional roots while incorporating a modern twist. For those eager to dive deeper into the world of innovative desserts, don’t hesitate to explore more recipes that utilize Jubes products. Happy cooking!
Frequently Asked Questions
Can I find Jubes nata de coco in U.S. stores or online?
Yes, you can easily find Jubes online. For the best selection of Jubes flavors, visit Jubes official website. While you might search for "nata de coco near me" you can also find Jubes at El Super and many Asian stores near you.
How does Jubes coconut gel differ from other coconut gel desserts?
Jubes coconut gel stands out due to its unique texture and commitment to quality ingredients. Made from the fermentation process of real coconut water, Jubes jelly has a signature chewiness that is both fun and satisfying. Unlike other gels, it offers a refreshing, clean taste without any artificial additives.
Are there other desserts that pair well with Jubes coconut gel?
Absolutely! Jubes coconut gel is incredibly versatile and features in many of the best dessert recipes. Add Jubes cubes to fruit salads, yogurt parfaits, bubble tea, or as a topping for ice cream and shaved ice. The mango flavor or lychee coconut jelly pairs especially well with other tropical fruits and light, creamy desserts.
Who brings Jubes to consumers across the United States?
Jans Food is the proud distributor that brings Jubes nata de coco to consumers across the U.S. As a dedicated food and beverage importer specializing in Southeast Asian products, Jans ensures that these delightful coconut cubes jelly and other globally inspired snacks are available in retailers and specialty stores nationwide.