Bacon from heaven

Tocino de cielo

The origin of this dessert dating back as early as 1324 in Convento del Espiritu Santo in the sherry-making region of Jerez de la Frontera, and the nuns of this convent as being the original creators of this ‘heavenly delight.’ The egg yolk s were supposedly used by the sherry wine brewers both to remove the bitterness caused by the tannins and the scum the natural yeast would produce as it grew on the top of the sherry being aged in partially filled oak barrels.
By Tapas Together Edinburgh