Tocinillo de cielo
The Tocinillo de cielo represents a very unusual Spanish dessert, most popular in Andalusia. The first unusual thing about this dish is that its name is literally translated as "bacon from heaven", even if there is no bacon in the receipt. The tocinillo de cielo has a very ancient history: the dessert is believed to have its origins in the beggining of the previous century, around 1324 year. Because egg whites were massively used in that period in the process of clarification of the wine, the nuns from the Convent of the Holy Spirit of the Jerez de la Frontera city decided to make a dish from the remaining egg yolks.
Beside egg yolks, the dessert includes sugar, water, lemon zest and vanilla extract. The water and sugar are transformed into a syrup, the rest of the ingredients are added, simmered together and baked in the oven. The Tocinillo de cielo is served cold.
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Tocino de cielo, es.wikipedia.org
How to Make the Best Tocinillo del Cielo, icuban.com
Tocinillo de cielo, www.spain-recipes.com