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.
Yema is no longer just a candy you see during Filipino Christmas. It is now available year round and can be made into cakes, tarts and now an easy to make spread.
We are going to make a homemade version using less egg yolks and more flavor.
Ingredients for Yema Spread
Condensed Milk - The base for yema is a can of condensed milk.
Egg Yolks - To bind it all together and to make it nice and thick you will need 4 egg yolks. Other recipes use more, but I don't think it's necessary.
Calamansi Juice - This cuts through all the sweet and the fat and gives it some freshness. A tablespoon of fresh calamansi juice brings on the brightness.
Vanilla Extract - Vanilla also adds another dimension of flavor so it's not just sugary milk you are tasting.
Salt - The great pairing to sugar is always a pinch of salt. It goes a long way.
Butter - We are going to add a tablespoon of butter at the end to make it lush and extra creamy.
Steps On How To Make It
Making Yema spread is actually super easy and super fast.
First start by adding 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.
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.
Leave to cool fully to room temperature. Once cool transfer to the fridge where it can be stored for up to one month.
How to Use Your Homemade Yema Spread
Ahh, the possibilities are endless. You can use it as a filling in between cakes. As a spread on pandesal or crackers. Or even this tart filled with kalamay.
You can even use it as cake icing or swirled in some ice cream.
Tell me how do you use your homemade Yema Spread?
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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.
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