Yema is a filipino custard candy usually made of condensed milk and egg yolk. It is usually chewy and oh so yummy! My sister, who fondly calls herself Anney, and I had been making and eating yema for more than I can remember.We would just cook away one day when we feel like eating yema and we would finish the whole thing. We were like two people drinking cans of condensed milk on a lazy afternoon. She’s the one who taught me how to do it –the easy way, without the egg yolks. Less ingredients but still delicious.
Is it possible to make Yema without the egg yolks, you would ask? Hell, yes! Let’s just say that the result would be a stickier form of Dulce de Leche.
2 cans of condensed milk
plastic cellophane for wrapping
- You will have to use a regular frying pan to get the best result, not the non-stick one.
- Pour the condensed milk in pan and put on medium heat.
- Using a metal spatula, stir the milk as if you are scraping the bottom of the pan.
- This must be done continuously to avoid burning the milk and to prevent it from sticking at the bottom of the pan. This will also ensure that it is cooked evenly.
- You can tell that the yema is done if your condensed milk sticky.
- Let it cool and wrap in cellophane cut outs for easy serving.