EASY YEMA SPREAD

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!

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 consume 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 keeping this spread handy at all times. It’s excellent on cakes, cupcakes, Skyflakes, sandwiches, or toasts. 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.

Cooking Steps

Whisk egg yolks and condensed milk in a bowl until well-blended. I like to add a small pinch of salt as well to balance the sweetness, but please check first if you’re using unsalted or salted butter.
Melt the butter in a pan and when it begins to liquify but 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 from 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.
Don’t raise the heat to speed up the process; keep it at medium-low as it can burn pretty 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 first before covering the jar 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

Yema Candy
Brazo de Mercedes
Yema Bread Rolls
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

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 airtight container. Allow to cool completely before closing with lid. Refrigerate until ready to use.

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