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Spanish Yemas de Santa Teresa Recipe – Spanish Special
In Spanish, “yemas” translates to “egg yolks.” It also denotes “yemas de Santa Teresa,” a traditional Spanish dessert known for its rich and creamy texture. These treats are made simply with egg yolks, granulated sugar, and water, and are coated with confectioners’ sugar.
- 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.
Recipe Notes :
Use fresh egg yolks and strain them well for a smooth, silky texture.
Cook the sugar syrup carefully to achieve the correct consistency.
Stir the yolk mixture continuously over low heat to prevent curdling.
Allow the yemas to cool completely before shaping into small balls.
Coat with sugar just before serving for a traditional finish.
