Yemas de Santa Teresa

Tasting notes

They melt in the mouth without the need to exert any pressure. The texture inside contrasts with the crunchy sugar exterior, and persists in the mouth. On the palate there is a clear and full sensation of egg yolk, which is reminiscent of the sweet known as tocino de cielo, with a lingering sweetness.

Other notes

Round, sprinkled with sugar. Natural orangey-yellow color.

Production / Processing method

The production process begins with the preparation of a syrup made with sugar and water, taking care that it does not reach caramel point. Once it has been separated from the white, the egg yolk is strained to eliminate impurities and the surrounding membrane.

This fresh egg yolk is then mixed with the sugar and placed over their heat, stirring continuously until it becomes a creamy orangey-yellow paste. As it heats it becomes thicker until it reaches its optimum point. Once in this state it is placed on stainless steel trays and left to stand for between 24 and 48 hours until it hardens and a crust develops on top as it begins to dry.

The next step is the process known as the "boleado" –or rolling the balls– which is done by hand. This process involves mixing the paste with the granulated sugar, and making spheres of paste by hand after it has been left to stand. The balls are then dipped in powdered sugar.

They are then placed in paper cases and packed in boxes. The resulting product is extremely delicate as it quickly loses its essential properties.