This dessert was invented in the early part of the 14th century, around 1324, in the city of Jerez de la Frontera, in our province of Cadiz. The wineries of the town used to use egg whites to clarify their wine and so they always had a large number of egg yolks left over. Therefore they decided to donate the leftover egg yolks to the nuns of the Convento de Espíritu Santo de Jerez de la Frontera (Convent of the Holy Spirit of Jerez de la Frontera). Thanks to their divine help and the combination of syrup and a water bath, the tocinillo de cielo was created - hence the reference to the Heavens. The use of only egg yolks gives the Spanish tocino de cielo a distinctive bright yellow color. The dish was made a lot during the start of the 20th century when there was a shortage of food and basic ingredients was all that people had to cook with.
Nowadays it has become a very traditional dessert you can taste and enjoy, not only in Cadiz and Andalusia, but also in many Spanish cities.
For the pudding:
* 12 egg yolks
* 1 egg
* 18 oz (500 grs) white sugar
* 1 cup (250 ml) mineral water
For the caramel (if you don’t have time to prepare it you can buy it at the shops):
* 3 tbsp (3 cucharadas soperas) white sugar
* 1 tbsp (1 cucharada sopera) water
* Some fresh lemon juice
* Whipped cream