DessertSnack

Yemas de Santa Teresa

Name: Yemas de Santa Teresa
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 10 pcs egg yolk; 200 g granulated sugar; 100 ml water; 0.5 tsp lemon zest; 0.25 tsp cinnamon ground (optional); 50 g powdered sugar

These traditional Spanish confections are delicate, small sweets made primarily from egg yolks and sugar. They have a rich, melt-in-your-mouth texture and a bright, citrusy flavor. Perfect for a sweet treat or after-dinner dessert.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 4
Difficulty: Medium
Per serving: 373 kcal

VegetarianGluten-free

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

10 pcsegg yolk
200 ggranulated sugar
100 mlwater
0.5 tsplemon zest
0.25 tspcinnamon, ground(optional)

coating

50 gpowdered sugar

Equipment

plate · saucepan · plastic wrap · bowl · wooden spoon · whisk · candy thermometer

The method

Step by step

1
Separate the egg yolks from the whites and place the yolks in a bowl, discarding the whites or reserving for another use. Lightly beat the egg yolks.
About 2 min
Cook’s note: Ensure no white is mixed with the yolks for the best texture.
2
In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
About 5 min
3
Bring the sugar syrup to a boil, then reduce the heat to low and simmer for about 5-7 minutes until it reaches a thick, syrupy consistency. It should reach about 105°C (220°F) on a candy thermometer.
About 7 min
Cook’s note: Do not stir the syrup once it starts boiling to prevent crystallization.
4
Remove the syrup from the heat and let it cool slightly for a few minutes.
About 2 min
5
Slowly pour the slightly cooled syrup in a thin stream into the beaten egg yolks, whisking constantly to prevent the eggs from scrambling. Continue whisking until the mixture is well combined and slightly thickened.
About 3 min
Cook’s note: Pouring too fast or using hot syrup will cook the eggs.
6
Stir in the lemon zest and optional cinnamon.
7
Transfer the mixture to a clean, dry saucepan and cook over very low heat, stirring constantly with a wooden spoon, until the mixture thickens significantly and pulls away from the sides of the pan. This usually takes 5-8 minutes.
About 8 min
Cook’s note: Be patient and keep the heat very low to avoid burning the mixture.
8
Remove from heat and spread the mixture onto a plate or shallow dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour, or until firm enough to handle.
Cook’s note: Chilling is crucial for shaping.
9
Once chilled, use a small spoon or your hands to roll small portions of the mixture into marble-sized balls.
About 10 min
Cook’s note: Lightly dust your hands with powdered sugar if the mixture is too sticky.
10
Roll each ball in the powdered sugar until fully coated.
About 5 min
Cook’s note: Ensure an even coating for a classic look and texture.
11
Arrange the finished yemas in paper candy cups, if desired, and serve.

Per serving

Nutrition

51%Score

Calories: 373.4kcal
Protein: 6.6g
Carbs: 63.2g
Fat: 11.4g
Fibre: 0.2g
Sugar: 62.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store yemas in an airtight container at room temperature.