Jules brought home some freshly baked empanadas (stuffed pastry)from Alaminos. I enjoyed eating the empanadas because they were plump with tasty, rich filling (chicken, potatoes, carrots and some raisins).
Some empanadas sold in the market are so thin that you could hardly taste what's inside.
He also brought home a box of the most delicious yema I've ever tasted.
Pasalubong from Jules ... what a sweet way to start the week.
Yema is also called Egg Balls. It's fairly easy to make.
Here's a basic recipe of Yema that you might be interested to try.
4 cups milk
3/4 cup sugar
10 egg yolks
1 teaspoon vanilla extract
2 cups confectioner's sugar
In a saucepan, simmer milk over low heat until it is reduced to I cup. Stir in sugar
until well blended. Turn off heat and let cool. Mix 3 tablespoons of the simmered
milk with the egg yolks and then add this mixture gradually to the milk in the pan.
Stir in vanilla extract and continue stirring over low heat until mixture thickens.
Remove from heat and let cool. Shape into balls (triangles or other desired shape), using one tablespoon of the mixture to make one ball. Roll finished balls in confectioner's sugar.
Serves 6- 8.