Here’s a tasty Cuban dessert with an unusual name, and an interesting story: Heaven’s bacon. Weird name, I know. During the 1300’s in Spain, egg whites were used to clarify wine as it was made. The leftover egg yolks were given to the nuns at the Convento de Espíritu Santo de Jerez de la Frontera in Andalucia. Legend has it that the nuns used the egg yolks to create a tasty dessert named tocinillo del cielo, or Heaven’s custard. At some point in history, either in Spain or Cuba, people began calling the dish “tocino del cielo“, Heaven’s bacon. Even though the treat has nothing to do with bacon, the name stuck. Unlike flan, Heaven’s bacon isn’t made with milk, so the finished dessert has a more yellow look. This recipe serves 8 people, so double the ingredients if you invited many people for dinner!
Boil sugar and water for about 15 minutes until a light syrup is formed. Let it cool. Beat egg yolks and add to light syrup, include vanilla.
Prepare a flan (recipe coming soon). Using a double broiler, put the flan in the oven for 1 hour at 350°F (175°C) in caramel mold like flan. Serve Heaven’s bacon cold.