Source: Atlas Obscura
The city of Jerez de la Frontera, in southern Spain’s Andalusia region, has specialized in sherry for thousands of years. Historically, winemakers clarified their product using egg whites, which resulted in tons of unused yolks. Legend has it that nuns at the local Convent of the Sacred Spirit found a delicious use for the leftovers in the 14th century: The good sisters turned the yolks into Tocinillo de Cielo, roughly translated as “bacon from heaven.”
Despite containing no bacon, the name stuck in homage to the sweet’s high fat content and holy origins. Spaniards sometimes compare the rich dessert to Spanish flan, which is made using large quantities…
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