Easy Yema Spread

5 from 5 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: Filipino

Servings: Servings

Calories: 219kcal

Author: Lalaine Manalo

Ingredients

1 can (14.5 ounces) sweetened condensed milk
4 egg yolks
2 tablespoons butter
⅛ teaspoon salt, optional

US Customary - Metric

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.

Nutrition