Yema balls made from condensed milk and egg yolks are sweet confectioneries that are simply delicious! Treat yourself with custard candies that are soft and easy to make.
I’m a big fan of yema recipes like yema cake or sweet empanaditas. So it’s just natural that I’ll also share my yema balls recipe. My mom and I used to make these custard candies together and sell them. They’re an amazing dessert and no to mention great gift ideas.
They come in different shapes and sizes.
Not only are custard balls easy to make but you can shape them any way you want. In the Philippines, some are shaped into small pyramids then wrapped in colorful cellophanes. Caramel-coated versions are also common in stores and are great especially if you have a sweet tooth.
Some additional tips
Add more condensed milk depending on how sweet you want you’re yema to be.
Wrapped them in assorted colored cellophanes or parchment paper if you’re planning to gift them.
This recipe yields 24 candies and you can easily double or triple the recipe if you want.
Keep them refrigerated for longer life. They can last for a month if refrigerated.
The secret ingredient is always LOVE
Other desserts you may like:
Churro bars loaded with ube flavor and cream cheese are a family favorite. We’re head over heels with these treats, I bet you will too!
Suman pinipig is just the right dessert after a hearty meal. A banana-wrapped Filipino delicacy that is so easy and needs few ingredients to make.
- ¼ cup peanuts finely crushed
- 3 medium egg yolks
- 3 tbsp or 43 grams butter
- 1 can 397 grams condensed milk
- ⅙ tsp salt
- ¼ cup sugar for coating yema balls
- Pour condensed milk then cook while occasionally stirring for 3-4 minutes.
- Add egg yolks and stir to incorporate then add salt. Mix until salt dissolves.
- Tip in crushed peanuts and mix well to evenly distribute. Cook mixture for 15-20 minutes in low heat while stirring or until mixture is thick.
- Transfer mixture in a bowl to completely cool down. Once cool to touch, scoop 3 tsp of yema and roll into a ball.
- Dredge yema ball in sugar making sure all sides are coated then arranged on top of a parchment paper. Repeat process until all mixture is done. Serve and enjoy. Bon appetit!