Easy Yema Spread made with egg yolks and condensed milk for a delicious sweet treat you’ll love as frosting for cakes, cupcakes, and cookies or as a spread for sandwiches and breakfast toasts!
Guys, you’re either going to love me or hate me. This yema spread is so addictive; you’ll be sitting around with a spoon and consume the whole 1752-calorie jar in one go. Which I guess is a good or bad thing depending on how you look at it.
If it weren’t so dangerously delicious, I love keeping this spread handy at all times. It’s excellent on cakes, cupcakes, Skyflakes, sandwiches, or toasts. And it’s so easy to make with only three ingredients and less than 15 minutes of cook time!
What is Yema
Yema is a classic Filipino soft candy made of egg yolks and condensed milk. In this recipe, we added butter to the mixture to give it a spreadable consistency.
Cooking steps
- Whisk egg yolks and condensed milk in a bowl until well-blended. I like to add a small pinch of salt as well to balance the sweetness, but please check first if you’re using unsalted or salted butter.
- Melt the butter in a pan and when it begins to liquify but still warm, add the egg-milk mixture and stir to combine. Make sure it’s NOT hot as it will cook and curdle the yolks.
- Don’t worry if the fat floats on top; it will incorporate with the rest of the ingredients once the mixture begins to thicken. Please do not omit the butter as it helps for a spreadable consistency.
- After about 8 to 10 minutes, the mixture will begin to thicken. At this point, tend to it religiously and whisk regularly to prevent it from burning at the bottom and from clumping.
Helpful tips
- Use a nonstick skillet to make stirring easier. If you don’t mind a longer cook time, you can cook the egg-milk mixture in a double-boiler for less tending.
- Don’t raise the heat to speed up the process; keep it at medium-low as it can burn pretty quickly.
- For a thicker consistency, cook the mixture longer. Remember that it will continue to thicken as it cools so take it off the heat a little thinner than you like.
- If you’re storing the yema for future use, transfer it to a clean container while it’s still warm as it will thicken as it cools, and spooning it through the small mouth of a mason jar can get pretty sticky and messy. However, let it cool thoroughly first before covering the jar lest the moisture from the steam will ruin the yema.
Yema spread is not only a special sweet treat you’ll love, but it also makes great holiday gifts. Check out these FREE canning labels printables on my other blog you can customize, print, and label your homemade gift jars. Enjoy!
More delicious yema sweets to try
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 1 can (14.5 ounces) sweetened condensed milk
- 4 egg yolks
- 2 tablespoons butter
- 1/8 teaspoon salt, optional
Instructions
- In a bowl, combine condensed milk, egg yolks, and salt (if using). Whisk until well-blended and evenly colored.
- In a wide, nonstick pan over medium-low heat, heat butter until slightly melted and still warm (NOT hot).
- Add egg-milk mixture and stir well to combine.
- Cook, stirring regularly and scraping sides and bottom with a spoon, for about 15 minutes or until mixture thickens to a spreadable paste.
- Remove from heat, allow to cool to warm, and transfer to airtight container. Allow to cool completely before closing with lid. Refrigerate until ready to use.
Notes
- For a thicker consistency, cook the mixture longer. Remember that it will continue to thicken as it cools so take it off the heat a little thinner than you like.
- Nutritional info calculated at 2 tablespoons per serving.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Emi Estorque says
Thank you for sharing what youve got. I will try this yema spread.
Lalaine Manalo says
Enjoy!
Bing says
I was wondering if I can put nuts, if so, what kind would you suggest?
Lalaine Manalo says
Yes, you can. Maybe ground peanuts?
Pam says
Hello! Nag try ako gumawa pero next day tumigas sya, nagbuo buo. Anu kayang mali?
Lalaine Manalo says
Medyo po titigas siya sa ref dahil po sa lamig.
diane duria says
gusto ko magbussiness nito.pano po b magkuwenta ng nutritional info at gaano kadami ang ilalagay kong soduim sa 1kl yema spread.slamat
Mary Ann Arsolon says
how long it last po?
Lalaine Manalo says
Mga 3 to 5 days sa fridge 🙂
Jec says
Hi, Lalaine! It’s me again.
I’m just wondering, does the eggs and butter make it too yellowish in color and not brown like dulce de leche? I plan on doing this soon. Thanks!
Lalaine says
Hi Jec,
Yes, the color is more yellow than brown because of the yolks 🙂
Elsa says
Hello,
What is the shelf life of this?
Thank you
Lalaine says
Hello Elsa
I would say about a week in the fridge. To be honest, I don’t really have a definite time frame as it doesn’t last more than a few hours in our house, I go through the whole batch in like one sitting 🙁
Nestor says
I will surely try this Yema spread. My grandkids will be more than happy to try and taste this very Filipino sweet taste.
Lalaine says
I am sure they’ll love this!
Bebs says
Oh this looks just perfect! Creamy and smooth! Can understand how you can finish a whole batch in one go! I could too!
Lalaine says
Thanks, Bebs.
liz says
How much is one serving? Not bad at 219 cal i think. Would love to try this some day!
Lalaine says
One serving is about 2 tablespoons 🙂
Lydia Espinosa says
j the recipes you share Are authentic, nothing is missed out and very doable. Thank you, thank you… waiting for the cake….
Lydia Espinosa
Lydia Espinosa says
I love your your Yema spread recipe!j the recipes you share Are authentic, nothing is missed out and very doable. Thank you, thank you… waiting for the cake….
Lydia Espinosa
Lalaine says
Awww, thank you so much, Lydia. You made my day! Yes, I am excited to post the yema cake soon 🙂
Lydia Espinosa says
I love your your Yema spread recipe! Thank you for sharing it. I always go to your recipes because they. Are authentic, nothing is missed out and very doable. Thank you, thank you… waiting for the cake….
Lydia Espinosa