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Catholic Recipe: St. Teresa's Candied Egg Yolks

    INGREDIENTS

  • 12 egg yolks, beaten
  • 3/4 cup sugar
  • Fourteen spoonfuls of water (3/4 cup water)
  • A piece of cinnamon in branch (1 cinnamon stick)
  • Zest of one lemon,
  • Sugar for dusting (confectioner's or granulated)
  • Candy thermometer
  • Details

  • Serves: 4
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Spain

Also Called: Yemas De Santa Teresa; Yolks of St. Teresa

These yemas or candied egg yolks are very popular dessert in Avila Spain. Perhaps St. Teresa enjoyed these as well? This recipe was translated from a Spanish web site.

DIRECTIONS

Mix the sugar, lemon zest, cinnamon and water together in a saucepan and allow to come to a boil. Boil to soft ball stage 238° F.

Beat egg yolks pour through a sieve into separate saucepan. Pour syrup on the yolks, while stirring constantly. Place saucepan over low heat, allowing it to thicken slightly (may take 10 minutes). Turn off heat and stir until mixture is thick and no longer sticks to the sides of the pan. Pour mixture into a greased 18 x 13 jelly roll pan and let cool until warm to touch. While warm, form into small balls and roll in sugar.

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