Tocinillo:
6 egg yolks
1 egg white
1/2 glass water
Stewed cherries:
1/4 kg Jerte cherries
1 vanilla stick
1 strip lemon skin
3 tablespoons sugar
1/2 glass red wine

Tocinillo (pudding made with egg yolks and syrup):
Dissolve the water with the sugar and cook for 5 minutes. Wet the individual moulds with some syrup. Stir the egg yolks and white with a wooden spatula and meanwhile add slowly the syrup. Starin on the moulds and cook au bain marie for about 20 minutes. Check and cool by soaking the moulds in cold water and then put in the fridge. Upset in the dishes and garnish with the stewed cherries.
Stewed cherries:
Clean and dry the cherries, remove the stems and bone. Halve the vanilla pod and put in a pot with the wine, 1 glass water and the sugar. Bring to the boil and then, add the cherries. Cook for 10 minutes. Put the cherries, drained, in a bowl. Keep on cooking the syrup for 10 more minutes. Pour on the cherries, leave to cool and store in the fridge for at least 2 hours. Check if well-cooked, cooking time may change depending on the size of the pudding. Pierce with a needle: if it appears clean it is ready to eat, if not, it is not yet.