Tocino De Cielo – Bacon of Heaven

For the caramel, heat the sugar and the water in a saucepan until the whole is caramelized to a honey-yellow color, without stirring. Quickly pour the caramel into a fireproof bowl, e.g. made of clay, so that the bottom and walls are covered. For the syrup, boil sugar, water and lemon peel. Make the syrup on a low heat for about 20 minutes and let it cool down. For the cream, mix the yolks and the egg together with the water until the mixture is well blended, making sure that it is not creamy. Everything must be very well mixed. On top, pour the liquid into the bowl lined with caramel. Close the bowl very tightly with aluminum foil. Preheat the oven to 150 °C (hot air: 130 °C). Place the give in a large saucepan on the kitchen stove. Pour boiling water up to half the height of the mold. When the water starts to make repeatedly, reduce the heat and cook for 8-10 minutes. Then put the give with the cooking pot in the oven. Continue cooking for another 10-15 min. Take everything out and cool in a water bath. Then remove the crem from the edges of the mold with a kitchen knife and turn it out onto a plate.

This traditional dish originated in the area of sherry wine. In the past, egg whites were used to clarify the wine. The remaining egg yolk was given to the monasteries. There they prepared

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