Monday, November 15, 2010


Yema means “yolks.” To keep the yema moist, use a double boiler or saucepan half filled with water and heated until boiling point. Place a metal or glass bowl on top and use the steam from the bottom pan to cook the mixture, a technique used to prevent scrambled eggs. Beat the yolks with a wooden spoon or whisk before adding the other ingredients. For the leche flan, use all yolks; this will make it creamier and richer, excellent for halo-halo topping. To get a smooth texture, the water must be simmering when steaming as high heat will form many holes.

Put in a bowl and mix well, then put bowl on top of double boiler with 2 inches of simmering water. Mix with a wooden spoon until mixture is thick enough to form into 1-inch balls when cool enough to handle. Mixture: 12 egg yolks (3/4 cup yolks) 1 can condensed milk (1 1/2 cups), 1/2 tsp. grated dayap (lime) rind or 1 tsp. vanilla extract, 1/2 cup softened Magnolia Gold salted butter.

Roll balls in granulated sugar. Put each ball on tiny (1-inch) colored muffin/ macaroon paper. Will last 1 week refrigerated. Re-roll in sugar when sugar melts in the refrigerator.

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