Spanish Yemas de Santa Teresa Recipe – Spanish Special
In Spanish, yemas means “egg yolks.” It also refers to yemas de Santa Teresa, a very rich and creamy, traditional Spanish dessert. They are simple and made of egg yolks, granulated sugar, and water with a confectioners’ sugar coating.
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
Spanish Yemas de Santa Teresa Ingredients :
- 3 ounces water
- 1/2 cup granulated sugar
- Lemon peel, from 1/2 lemon, optional
- 6 large egg yolks
- 1 cup confectioners’ sugar
How to Make Spanish Yemas de Santa Teresa
Begin by making the syrup. Measure the water and sugar in a medium saucepan. Dissolve the sugar by continually stirring while bringing the water to a boil. Add the lemon peel, if using. Continue to simmer until the mixture is a thick syrup, stirring often. Remove from heat and remove the peel.
In a mixing bowl, use a whisk to lightly beat the egg yolks.
Pour the beaten egg yolks into the syrup. Put the heat on the lowest setting, and stir the mixture slowly and continuously for 3 to 4 minutes with a whisk, until the yolks begin to solidify. The mixture will start to pull away from the sides and bottom of the pan as it cooks.
Remove from heat and spoon onto a plate to cool.
Once the mixture is cool, sprinkle powdered sugar through a sieve onto a countertop or stone. Place the yolk mixture on top and roll it to cover it in sugar.
Pinch off a small bit of the yolk mixture (about the size of a golf ball or walnut). Use your hands to roll it into a ball, covering it in confectioners’ sugar at the same time. Continue until all of it is rolled into balls, adding more confectioners’ sugar if needed.
Place yemas on a plate and chill in the refrigerator. The powdered sugar on the outside will form a small crust as the balls cool.
Serve on a platter or place in paper candy cups.