Yemas

Yemas from Arte de Cocina, Pasteleria, Vizchocheria y Conserveria, by Francisco Martinez Montino, 1611

To make a plate of beaten eggs, make a syrup from a pound of sugar, and beat twenty and four egg yolks, and put the sugar where it will cook very quick; then add all the eggs together in the syrup, in such a way that the syrup comes up above all the eggs, and then make the ball of beaten eggs …

(From “The Heritage of Spanish Cooking” by Alicia Rios & Lourdes March)

5 egg yolks

¼ cup granulated sugar, plus extra for shaping the balls

¼ cup water

Confectioners’ sugar for dusting

Pass the yolks through a fine-mesh sieve placed over a heavy saucepan. Set aside.

In a small, heavy saucepan, combine the ½ cup granulated sugar and the water, place over high heat, and bring to a boil, stirring to dissolve the sugar. Decrease the heat to medium-high and boil, stirring occasionally, for about 10 minutes, or until the syrup starts to thicken. Remove from the heat and let cool completely.

Add the cooled syrup to the egg yolks, place over high heat, and bring to a boil. Boil, stirring constantly, for 7 minutes, or until the yolks look crystallized. Remove from the heat and stir for 5 minutes longer. Pour the mixture into a 4 ½ by 8 ½ by 2 ½-inch loaf pan. Cover and refrigerate for 24 hours.

The next day, you will notice that the surface of the yolk mixture has crystallized slightly. This is fine. Spread some confectioners’ sugar in a small, shallow bowl, and sprinkle a little granulated sugar on your palm. (The sugar keeps the yolk mixture from sticking to your hands.) Then, using a small spoon, scoop out a little of the yolk mixture and roll it between your palms to form a ball about 1 ½ inches in diameter. Roll the ball in the confectioners’ sugar, shake off any excess, and set the ball aside on a platter. Repeat until you have shaped all of the mixture into balls and dusted them with confectioners’ sugar.

Serve the yemas at room temperature, or cover and refrigerate and serve cold. To store, pack into an airtight container and store in the refrigerator for up to a few months.