Spanish cuisine · Desserts & Sweets

Yemas de Santa Teresa

Small balls of egg yolk and sugar syrup from Ávila, briefly thickened and rolled in powdered sugar.

Ingredients · for 8 servings

• 10 egg yolks
• 200 g sugar
• 80 ml water
• 1 lemon (zest)
• 1 tsp lemon juice
• 1 pinch cinnamon
• 100 g powdered sugar for rolling

Instructions

1. Cook the sugar, water, the thinly peeled lemon zest and the lemon juice in a small pot for 6–8 min into a syrup until a drop pulls short threads between your fingers; remove the zest and let cool to lukewarm.
2. Whisk the egg yolks in a bowl with a fork just until smooth, and pass through a fine sieve so no strands remain.
3. Pour the lukewarm syrup into the egg yolks in a thin stream while stirring constantly, so they don't curdle.
4. Return the mixture to the pot and thicken over very low heat for 8–10 min, stirring constantly, until it pulls away from the bottom of the pot as a cohesive mass — it must never boil.
5. Stir in the cinnamon, spread the mixture onto an oiled plate and let cool completely, then chill for at least 2 hours.
6. With damp hands, shape into about 20 walnut-sized balls, roll generously in powdered sugar, and serve chilled in paper cups.