by Dorothy MJ Ferreria
total time 45 mins prep 15 mins cook 30 mins yield 12
1 (300 ml) can Condensed milk
9 egg yolks
1/2 tsp Grated lemon or dayap rind
ingredients for the caramel glaze:
1 cup White sugar
1/8 tsp cream of tartar
1/4 cup water
Combine condensed milk, egg yolks and rind in a thick saucepan. Place over low heat, stirring continuously with a wooden spoon or heat resistant spatula until a paste consistency is achieved. This will take about half an hour. Allow to cool for about 15 minutes.
With buttered hands, divide into 12 pieces and form into balls. Chill and prepare caramel.
To make the caramel coating, combine sugar, cream of tartar and water in a saucepan. Place over medium heat and cook until light golden brown. remove from heat and dip the bottom of the pan in cold water to stop the cooking process.
Working quickly, dip each yema ball in caramel, coating it completely. Transfer to a cookie sheet lined with silicone paper. Allow to set at room temperature.