Yema are luscious little Filipino candies with a creamy custard center covered in a thin crunchy caramel shell. I made 20 or so for a party tomorrow and I’ve already eaten 6…oops. I would best describe them as baby crème brûlée with a slightly denser custard. These decadent treats will melt in your mouth and be gone before you know it!
10 egg yolks
1 (14 ounces) can sweetened condensed milk
1 tbs. lemon zest
1 tsp. lemon juice
1 cup sugar
Tips & Utensils
*Coat your fork with canola oil to prevent caramel from sticking when retrieving the custard ball.
* Freezing the egg yolk mixture will make it easier to shape. If you don’t want to wait, you can put a little bit of cooking oil on your hands to prevent the mixture from sticking.
1.In medium sized bowl, combine egg yolks, condensed milk, zest and lemon juice. Whisk together until thoroughly combined.
2.In a non-stick pan over low heat, pour the egg yolk mixture. Use a heat resistant spatula to stir the mixture until thick enough to hold shape. Be sure to scrape the bottom and sides of pan to prevent burning. Remove from heat. Stir mixture until lumps have smoothed. cool. Shape into 1-inch balls.
3.In a pan over medium heat, add sugar. Stir with a wooden spoon to prevent the sugar from burning. Sugar will start to melt, clump and then liquefy. Remove from heat when the sugar has caramelized and the crystalized lumps are gone.
4.Tricky part! Carefully drop custard balls one at a time into the caramel pan, turning gently with an oil-coated fork. As you can see…I haven’t mastered this part yet ;). You’ll want to achieve an even and complete coat of caramel around the ball. Remove the caramel coated yema with forks and place on a non-stick baking sheet. Allow to cool and wrap them individually in cellophane.