Easy Yema Spread is 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 consuming 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 always keeping this spread handy. It's excellent on cakes, cupcakes, Skyflakes, sandwiches, or toast. 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 and salt to balance the sweetness.
Cooking steps
- Whisk egg yolks and condensed milk in a bowl until well-blended. I also like adding a small salt pinch to balance the sweetness, but please check if you're using unsalted or salted butter.
- Melt the butter in a pan, and when it begins to liquefy but is 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 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.
- Please don't raise the heat to speed up the process; keep it at medium-low as it can burn 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 before covering the pot, 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
Ingredients
- 1 can (14.5 ounces) sweetened condensed milk
- 4 egg yolks
- 2 tablespoons butter
- ⅛ 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 an airtight container. Allow to cool completely before closing with the. Refrigerate until ready to use.
Notes
- 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.
- Please don't raise the heat to speed up the process; keep it at medium-low as it can burn 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 before covering the pot, lest the moisture from the steam will ruin the yema.
“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.”
Riri says
Hello, is this the same recipe for the Dulce de leche
that you used in your impossible cake/ chocolate flan?thanks