Yema Spread - A Not So Sweet Version
Homemade Yema Spread is made with the addition of calamansi juice and a dash of salt. Both add a nice counterpoint to the condensed milk. It makes for a mild sweet flavor instead of it being sickly sweet.
Servings: 16 Servings
Equipment
- Sauce Pan
Ingredients
- 14 oz Can Condensed Milk
- 4 Egg Yolks
- 1 Tablespoon Fresh Calamansi Juice
- 1 Teaspoon Vanilla Extract
- ⅕ Teaspoon Salt
- 1 Tablespoon Butter
Instructions
- Add a can of condensed milk, 4 egg yolks, 1 tablespoon of calamansi juice, 1 teaspoon of vanilla extract and ⅛ teaspoon of salt in a sauce pan.
- Mix well with a whisk until fully combined. Cook on medium to low heat for about 7 minutes until it starts to get thick. I have a burner that goes from 1 to 8 and I had it set at 3.Make sure you are constantly stirring.
- At the 7 minute mark turn off the heat and add 1 tablespoon of butter.
- Mix the butter in until it has melted and has been fully incorporated into the yema spread.
- Transfer the Yema Spread into a clean glass container.