Bacon from heaven

The first news of the sky bacon dates back to 1324 and was created by the nuns of the Convent of the Holy Spirit of Jerez de la Frontera (Andalusia, Spain). Its origin is linked to the production of wine and the massive use of egg whites used for wine clarification. The rest, egg yolks, were given to the nunnery which, in order to reuse them, designed the dessert "bacon from heaven"

ingredients:

For the mold:

- For the mold need to point a syrup strand. For this we need 100 g of sugar and 100 ml of water.

For the bacon from heaven:

- 12 egg yolks.

- 300 grams of sugar.

- 200 ml of water.

Preparation:

- First do the syrup spreads inside the molds (12 molds paper smaller than the muffins).

- Boil water and sugar until dissolved and to clarify, stirring with a slotted spoon.

- We take the syrup over the yolks stirring, drain and removed the foam that may have formed.

- We fill the molds cook steamed with a cloth covered container and lid. Boil for 7 minutes.

- Serve cold.