Difference between revisions of "Yema"
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* 2 cups [[powdered sugar|confectioner's sugar]] | * 2 cups [[powdered sugar|confectioner's sugar]] | ||
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# In a saucepan, simmer [[milk]] over low heat until it is reduced to about one cup. | # In a saucepan, simmer [[milk]] over low heat until it is reduced to about one cup. | ||
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[[Category:Dessert Recipes]] | [[Category:Dessert Recipes]] | ||
[[Category:Egg yolk Recipes]] | [[Category:Egg yolk Recipes]] | ||
| − | [[Category:Filipino | + | [[Category:Filipino cuisine]] |
| − | [[Category:Filipino | + | [[Category:Dessert Recipes]] |
| + | [[Category:Filipino cuisine]] | ||
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[[Category:Vanilla extract Recipes]] | [[Category:Vanilla extract Recipes]] | ||
Latest revision as of 18:03, 26 June 2012
Description
A filipino custard candy made from egg yolk and milk.
Ingredients
- 4 cups milk
- 3/4 cup Sugar
- 10 egg yolks
- 1 teaspoon vanilla extract
- 2 cups confectioner's sugar
Procedures
- In a saucepan, simmer milk over low heat until it is reduced to about one cup.
- Stir in Sugar until well blended. Turn off heat and let cool..
- Mix three tablespoons of simmered milk with the egg yolks and then add this mixture gradually to the milk in the pan.
- Stir in vanilla extract and continue stirring until mixture thickens. Remove from heat and let cool.
- Shape into balls using 1 tablespoon of the mixture to make one ball.
- Roll finished balls in confectioner's sugar.
- Small individual molds are usually used, then the mixture is unmolded into soufflé cups before serving.
