Andalusian egg-yolk caramel custard (Tocino de cielo)

1. For the caramel, cook 100 g sugar with 3 tablespoons of water in a small pan until amber and immediately pour into the bottom of a small round or square tin (or small moulds), spreading it out. Preheat the oven to 170 °C.

2. Bring the remaining sugar to the boil with the remaining water and a strip of lemon peel and cook for about 5 minutes to the "thread" stage (it forms a 1 cm thread between two fingers); remove the peel and let the syrup cool until lukewarm.

3. Gently mix the egg yolks in a bowl (don't whisk them frothy!), then pour in the lukewarm syrup in a thin stream, stirring.

4. Strain through a fine sieve into the caramel-lined tin and cover the tin with foil.

5. Bake in a bain-marie (the tin set in a baking tray half-filled with hot water) for 30-40 minutes until set and a skewer inserted in the centre comes out clean.

6. Leave to cool, chill for at least 4 hours, then run a knife around the edge, turn out onto a plate and serve cut into small squares.

Tip: It was born in the convents of Jerez, where the yolks left over from the egg whites used to clarify wine became this "heavenly bacon" – it's very rich, so a small portion is enough.