Yema is one of those Filipino conventual sweets, to use a term I recently picked up from Portugal. The name means egg yolk in Spanish and is the main ingredient in this dessert. Other Filipino conventual sweets are brazo de Mercedes, pianono, and leche flan: eggy and sugary desserts that were created to use leftover egg yolks after the whites have been used to make a cathedral or two. This recipe is how my Dad used to do it.
Ingredients
4 egg yolks
1 can condensed milk
1/2 bar of butter
orange or lemon zest
Constantly stir egg yolks, condensed milk, and butter over low heat. Add zest towards the end.
Some recipes online call for 10 egg yolks for the same amount of condensed milk, but I'll try this tested recipe first.
It's suggested to let the resulting paste cool down, form them into balls (or other shapes) and roll them on sugar so they don't stick. But whenever my Dad made these we'd just take spoons and eat them straight from the pot.
Update (21/05/2020): It's been three months since I said I was gonna make yema but I haven't done it yet. Since then the world has gone upside down and we're just 2 weeks away from the end of a 2-month circuit breaker (SG's term for lockdown). But despite my lack of progress on yema, I am now setting my sights on the rather more challenging pão de ló de Alfeizerão. I see a fairly feasible recipe here: https://www.notquitenigella.com/2019/06/03/pao-de-lo-authentic-portuguese-sponge-cake/ and https://claradesousa.pt/receita/pao-de-lo-de-alfeizerao/ and http://portuguesediner.com/tiamaria/pao-de-lo-de-alfeizerao/
Let's see what the next update will bring.
Tuesday, February 4, 2020
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