Yemas de Santa Teresa (en: Yolks of Saint Teresa) or Yemas de Ávila (en: Yolks of Ávila) is a spanish pastry dessert. It is one of the candy I loved growing up and gets me nostalgic whenever i have it. It’s soft and sweet but also has a little bit of crunch from the sugar or caramel. It is very simple dessert containing only a few ingredients and as far as i know there are 2 main variations of how they are made, sometimes they are coated with caramelized sugar and picked with a toothpick or they are coated in sugar and wrapped in cellophane Both method are pretty similar with pretty much the same ingredients.
10 Egg Yolks
1 can Condensed Milk
1 tsp Vanilla Extract
1/2 cup granulated sugar, for coating
Separate your eggs whites from the yoks and place in a bowl.
In a small nonstick pan or bowl, Combine the egg yolks and condensed milk and mix well.
Pour in a saucepan and stir continuously over low heat for about 30 minutes or until firm.
Transfer to a plate or bowl and let it cool before forming into balls. Scoop out about 1 tbsp. of the mixture and shape into a small ball. Continue with the remaining of the mixture.
Place sugar in a bowl and roll the yemas ball to coat them. Place each candy in the middle of a squared cellophane, gather all four corners and twist together to secure.