🇪🇸 Spain · Dessert
Yemas de Santa Teresa (Saint Teresa's Yolks)
By eatmundo · July 7, 2026
Yemas de Santa Teresa are delicate, sweet confections originating from Ávila, Spain. Made simply with egg yolks, sugar, and water, these rich, intensely flavored treats offer a melt-in-your-mouth experience, often enjoyed for their historical and religious significance as well as their deliciousness.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the syrup: In a small saucepan, combine 100g (approx. 1/2 cup) granulated sugar with 50ml (approx. 1/4 cup) water, a small cinnamon stick, and a strip of lemon zest. Heat over medium-low, stirring until the sugar dissolves. Bring to a gentle boil and simmer for 5 minutes without stirring, creating a light syrup. Remove from heat and let cool completely.
- 2
Whisk egg yolks: Separate 8 large egg yolks from the whites, reserving the whites for another use. In a heatproof bowl, whisk the egg yolks until they are uniformly smooth and slightly lighter in color, about 2-3 minutes.
- 3
Temper the yolks: Once the syrup has cooled, remove the cinnamon stick and lemon zest. Gradually drizzle the cool syrup into the whisked egg yolks, whisking constantly and slowly to temper the yolks and ensure they don't scramble.
- 4
Cook the mixture: Place the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Cook, stirring continuously with a wooden spoon or spatula for 15-20 minutes, until the mixture thickens significantly and pulls away from the sides of the bowl. It should resemble a soft paste.
- 5
Chill and shape: Remove the bowl from the heat. Spread the thickened yolk mixture onto a plate or shallow dish, cover with plastic wrap (touching the surface to prevent a skin), and chill in the refrigerator for at least 2 hours, or until firm enough to handle.
- 6
Form the yemas: Once chilled and firm, scoop small portions (about 1 tablespoon) of the mixture. Gently roll them between your palms into uniform, small spherical or oval shapes. Place them on a plate lined with parchment paper.
- 7
Coat and serve: Lightly dust a generous amount of powdered sugar onto a clean surface. Roll each yema in the powdered sugar until evenly coated. Arrange them in paper cases, if desired, and serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Why did my egg yolk mixture curdle?+
The mixture can curdle if the syrup is too hot when added to the yolks, or if the bain-marie is too hot or the mixture is not stirred constantly during cooking. Ensure the syrup is cool and stir continuously over gentle heat.
How do I achieve the perfect consistency for shaping?+
The key is proper chilling. The mixture must be very firm after chilling, ideally for at least 2 hours, or even overnight. If it's too sticky, try chilling it longer.
Can I use liquid egg yolks from a carton?+
While fresh egg yolks are always preferred for the best flavor and texture, liquid egg yolks can be used. Ensure they are 100% pure egg yolk and adjust quantities as needed, as their consistency can vary.
How should I store Yemas de Santa Teresa?+
Store these delicate sweets in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh, but can be kept chilled.
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