Spanish Yemas de Santa Teresa Recipe – Spanish Special
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
Spanish Yemas de Santa Teresa Ingredients :
- 3 ounces of water
- 1/2 cup of granulated sugar
- Optional: Lemon peel from half a lemon
- 6 large egg yolks
- 1 cup of confectioners’ sugar
How to Make Spanish Yemas de Santa Teresa
Start by making the syrup. Combine water and granulated sugar in a medium saucepan. Stir continuously to dissolve the sugar while bringing the mixture to a boil. Optionally, add lemon peel. Simmer until the mixture thickens into a syrup, stirring frequently. Remove from heat and discard the lemon peel.
In a mixing bowl, lightly whisk the egg yolks.
Slowly pour the beaten egg yolks into the syrup. Set the saucepan over low heat and stir gently and continuously with a whisk for 3 to 4 minutes, until the yolks begin to thicken. The mixture will pull away from the sides and bottom of the pan as it cooks.
Remove from heat and spoon the mixture onto a plate to cool.
Once cooled, sift powdered sugar onto a clean countertop or stone surface. Transfer the yolk mixture onto the powdered sugar and roll it to coat evenly.
Take small portions of the yolk mixture (about the size of a golf ball or walnut) and roll each into a ball, coating them with confectioners’ sugar during shaping. Repeat until all the mixture is shaped into balls, adding more confectioners’ sugar as needed.
Arrange the yemas on a plate and refrigerate to chill. The outer layer of powdered sugar will form a slight crust as the balls cool.
Serve the yemas on a platter or place them in paper candy cups for serving.
