December 31, 2006

New Year's Eve Menu Is Halfway Done

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Philippine Yemas

The macaroni salad is cooling in the fridge and the morcon is already stewing. Oh, yeah, I remember now why I never make morcon: it is so tedious to prepare. It took me almost an hour tying the rolls and maybe used up a hundred yards of kitchen twine! I made the yema balls last night and baked the meringue for the silvanas. I still have to prepare the buttercream though and I'm not sure if I still have the energy.

Philippine Yema Candies

Philippine Yemas

6 egg yolks
1 can sweetened condensed milk
½ cup sugar
toothpicks
pieces of cellophane to wrap candies
  • In a small saucepan, mix milk and egg yolks. Cook over medium-low heat to a paste, stirring constantly. Form into 1 inch balls. 
  • In a heavy stainless steel pan, caramelize half the sugar. Moving quickly, dip the balls with toothpicks. Remove the candies by gently twisting the toothpick then pull out. Set the candies on a piece of aluminum foil to cool. 
  • If the caramel turns too brown throw it out. Clean the pan, caramelize another ¼ cup of sugar and dip the remaining balls. 
  • You can also roll the yema balls on white sugar, if preferred.
  • Wrap in colored or white cellophane.
Caramel Coated Philippine Yemas

I don't use non-stick pan to caramelize sugar to be able to see the color progress of the caramel properly. Once the caramel gets too dark, throw it out and heat up another batch, ½ cup at a time.



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