Yema {Crunchy Caramel, Gooey Custard Treats}

Yema {Crunchy Caramel, Gooey Custard Treats}

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!

Ingredients
Custard
10 egg yolks
1 (14 ounces) can sweetened condensed milk
1 tbs. lemon zest
1 tsp. lemon juice
Shell
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.
Instructions
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.


Tarte Tatin in Vanilla Bean Custard Sauce {French Caramel Apple Tart}

 
Tarte Tatin, the famed French caramel apple tart is a classic. No matter how perfect or imperfect it looks on the plate, a tarte tatin will taste heavenly. Pastry dough is placed over the top of caramelized apples and then baked in the oven. The tart is then inverted to reveal the buttery caramel soaked apples in all their glory. It is especially delicious served with scoops of ice cream or my vanilla bean custard sauce.
Tarte Tatin
Ingredients:
10 green apples (peeled)
1 9-inch pie crust dough (or store bought if you’re lazy like me)
1 stick butter
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla bean paste (optional)
Directions:
Peel, cut (in half) and core apples. Set aside.
In a 9-inch saucepan (with metal handle), melt butter and stir in sugar, salt and vanilla bean paste. Stir continuously with a wooden spoon. The sugar will melt and start to form a caramel sauce. It’s OK if there is a layer of butter floating on top. Don’t worry – it’s not a dig deal.
Once the caramel has turned a light brown color, lower the flame to a simmer and carefully place all the apples in the saucepan. Make sure to evenly coat the apples with the caramel. Let the apples simmer for 10 minutes or so – stir occasionally.
Fun part. Use two forks to stack the apples on their sides (as if they were piggy backing each other – see picture). Make sure to fill your entire pan. Place a few apples in the center to fill the hole.
Place the 9 inch pie crust over the top of the apples and tuck the edges in.
Place in a 400 degree oven on the top rack and bake for 20 minutes or until the crust is golden brown. Be sure to place a tray on the rack below to catch any juices that may boil over.
Take the tarte tatin out of the oven and wait for it to cool before flipping. Place a plate over the top of the saucepan and flip it quickly to avoid any sugary juices from dripping out.
Drizzle with vanilla bean custard sauce.
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While the tart is cooling, you can prepare the custard sauce.
Vanilla Bean Custard Sauce
Ingredients:
2 cups whipping cream
1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
4 large egg yolks
6 tablespoons sugar
Directions:
Place whipping cream in a saucepan. Stir in 1 teaspoon of vanilla bean paste.  Bring cream to simmer. Whisk egg yolks and sugar in a metal bowl to blend. Whisk in hot cream. Return mixture to saucepan and stir over medium-low heat until custard thickens. About 5 minutes.  Do not boil or scald the sauce. Cover and refrigerate custard sauce until cold, about 3 hours.
(This can be prepared 1 day ahead if desired. Keep refrigerated.)
 

Tarte Tatin in Vanilla Bean Custard Sauce {French Caramel Apple Tart}