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| Yemas de Santa Teresa (Candied Egg Yolks) Tamorlan, CC BY 3.0, via Wikimedia Commons |
Continuing with the series of recipes for typical sweets for All Saints Day, presented by the the Mercado de La Laguna (La Laguna Municipal Market) (Via La Laguna Ahora), Yemas de Santa Teresa (Yolks of Saint Theresa or Candied Egg Yolks) are also known among the delicacies made by the order of the Hermanas Pobres de Santa Clara (The Poor Nuns of Santa Clara).
Ingredients:
1 glass of water
250 grams of sugar
12 egg yolks
Icing sugar
4 tablespoons of milk
2 small teaspoons cornflour
Method:
1 glass of water
250 grams of sugar
12 egg yolks
Icing sugar
4 tablespoons of milk
2 small teaspoons cornflour
Method:
Make the syrup with the water and the sugar.
Dilute the cornflour in the milk and combine with the 12 eggs.
When the syrup is at its point, remove from the heat, cooling slightly, then add it to the eggs little by little while stirring. Place on the heat and stir continuously, wait for it to thicken then remove from the heat, allow to cool in a dish, protected with film so that it does not form a crust. Once cold, make small balls, place them in small candy cases and dust with icing sugar. If you wish, before putting them in the cases, place them in the oven for a few minutes.
