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Yema

Ingredients

  • 1 cup condensed milk

  • 5 egg yolks

  • 1 teaspoon vanilla

  • 2 tablespoons butter

For caramel compound: 

  • 1 cup sugar

  • ½ cup water

  • ¼ teaspoon cream of tartar

Procedure:

  1. In a double boiler, heat water, place the upper pan & vanilla and butter.
  2. Cook over moderate heat until thick in consistency (do not boil).
  3. Let cool & form into balls.
  4. Prick yema balls w/ toothpick and dip into caramel (see Caramel Procedure)
  5. Let yema balls cool & wrap in cellophane individually.

Caramel Procedure:

  1. In a deep pan, mix together sugar, water, and cream of tartar.
  2. Bring up to a quick boil until golden in color.
  3. Take out caramel from heat.
The caramel will crystallize when stored in a cold area, so as much as possible use it immediately, or if it has hardened already, heat it over a low fire or over a very very hot pot of boiling water.

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