Yema

I went to my doctor on Monday with complaints of knee pain. He sent me home with anti-inflammatory medication and with advice to lose weight. He said the extra pounds that surreptitiously crept at me this past year are placing undue pressure on my lower extremities and most probably caused my sprained knee.

 

So, yeah. The yema balls I’ve been popping into my mouth one every minute this last hour and half are definitely not helping my cause. Made purely of sugar, eggs and condensed milk, yeah, these sweet nuggets are just plain sinful. Woe to my expanding girth and overburdened feet. Imagine luscious custard centers and melt-in-your mouth caramel shells, how can I resist?

 

 

Yema
Prep time
Cook time
Total time
Yield: 2 Dozens
Ingredients
  • 10 egg yolks
  • 1 (14 ounces) can sweetened condensed milk
  • Zest from 1 lime
  • 1 cup sugar
Equipment
    • cellophane wrappers, cut into 3-inch squares
Instructions
  1. In a bowl, combine egg yolks, condensed milk and lime zest. Stir together until well-blended.
  2. In a non-stick pan over low heat, transfer egg and milk mixture. Cook, stirring regularly, until thick enough to form shape. Continuously scrape bottom and sides of pan to prevent burning. Remove from heat and allow to cool. Shape into 1-inch balls.
  3. In a thick-bottomed pan over medium heat, add sugar and level evenly. Repeatedly move pan over flames and gently swirl to prevent sugar from burning on spots and to distribute melting liquid. Continue to cook until sugar liquefies and caramelizes.
  4. When sugar has turned to caramel, drop custard ball one by one and turn gently to coat. With a fork (this will allow excess caramel to drip off), immediately remove coated yema and place in a single layer on an aluminum pan or any non-stick baking sheet. Allow to cool and wrap individually in cellophane.

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