Yema
Yema Balls
4 cups fresh milk
10 egg yolks
sugar to taste (1/2 to 3/4 cup)
1/2 tsp. Vanilla
Procedure:
Simmer milk in copper vat (tacho) over low heat until it is thick and reduced to one cup. Add sugar to taste and continue cooking until well blended. Remove from fire, cool a little then add lightly beaten egg yolks. (To avoid curdling, add a few tablespoons of milk to the yolks before adding them to the milk).
Add flavoring. Continue cooking until the mixture is thick enough to shape into small balls. Remove from fire, cool and shape into small balls. Dip quickly in thick syrup or roll in confectioner’s sugar. Wrap in cellophane. To make syrup, dissolve 1 cup sugar slowly in 1/2 cup water. When it reaches boiling point, skim off impurities from the surface. Boil to 236 degress F or until syrup reaches the ball stage.
Note: Condensed milk any may be substituted for milk and sugar called for in the above recipe. A boiled mashed potato is osmetimes added as thickening.