PEANUT BUTTER YEMAS

In the days that's gone by, no one ever said that we shouldn't eat too much eggs. There was no mention of avoiding the egg yolks most especially. The yolks of the eggs are prized for their rich taste so they go into special sweets and desserts.

We inherited the love for yemas from the Spanish who introduced these all egg yolk (yemas simply means egg yolks in Spanish) sweets to the Philippines. There were a lot of all-egg yolk recipes in the olden days because they used the egg whites as binder for the mortar in the construction of buildings. Well, lucky us. 

Aside from egg yolks, these yemas has crunchy peanut butter in the center and is encased in a crisp caramelized sugar shell. It is just perfect as a holiday give away. 

This recipe make 50 yummy yeas.

Ingredients:

1 c. condensed milk
1/2 c. crunchy peanut butter
5 egg yolks
2 tbsps. butter
1 tsp. vanilla
pinch of salt

Syrup ingredients:

1 c. sugar
1/2 c. water
1/4 tsp. cream of tartar

Method:

Dip the formed yema balls in syrup and lay in a greased and lined baking sheet.

Blend all of the ingredients, except for the vanilla, in a pan, preferably non-stick. Cook the mixture on very low heat, while constantly stirring with a spatula, until thick (about 20 minutes). Add the vanilla, then set aside to cool at room temperature, then in the refrigerator. The mixture will thicken further upon cooling. 


When cooled, form into 1 1/4" diameter balls with oiled hands and lay on greased and lined baking pans. Refrigerate again while preparing the syrup. 


Make the syrup by mixing all the ingredients in a saucepan. Stir on low heat to dissolve the sugar. When dissolved, bring the mixture to a gentle boil without stirring. Swirl the pan every now and then. Cook until thick and caramel coloured, for about 20 minutes. Test by dropping a small amount in ice cold water. It should instantly harden. Do not let it darken because it goes on cooking even after you take it off the heat. 


Use a food warmer to prevent it from setting while you work. Using a fork, take the yema balls and dip each into the hot syrup, then leave to harden on a greased non-stick sheet. When set, wrap in cellophane.

This post is for the KULINARYA COOKING CLUB theme for December 2010: Filipino Food Gifts. 


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