Yema {Crunchy Caramel, Gooey Custard Treats}

Yema are luscious little Filipino candies with a creamy custard center covered in a thin crunchy caramel shell. I made 20 or so for a party tomorrow and I've already eaten 6...oops. I would best describe them as baby crème brûlée with a slightly denser custard. These decadent treats will melt in your mouth and be gone before you know it! 

Ingredients

Custard

10 egg yolks

1 (14 ounces) can sweetened condensed milk

1 tbs. lemon zest

1 tsp. lemon juice

Shell

1 cup sugar

Tips & Utensils

*Coat your fork with canola oil to prevent caramel from sticking when retrieving the custard ball.

* Freezing the egg yolk mixture will make it easier to shape. If you don't want to wait, you can put a little bit of cooking oil on your hands to prevent the mixture from sticking.

Instructions

1.In medium sized bowl, combine egg yolks, condensed milk, zest and lemon juice. Whisk together until thoroughly combined.

2.In a non-stick pan over low heat, pour the egg yolk mixture. Use a heat resistant spatula to stir the mixture until thick enough to hold shape. Be sure to scrape the bottom and sides of pan to prevent burning. Remove from heat. Stir mixture until lumps have smoothed. cool. Shape into 1-inch balls.

3.In a pan over medium heat, add sugar. Stir with a wooden spoon to prevent the sugar from burning. Sugar will start to melt, clump and then liquefy. Remove from heat when the sugar has caramelized and the crystalized lumps are gone.

4.Tricky part! Carefully drop custard balls one at a time into the caramel pan, turning gently with an oil-coated fork. As you can see...I haven't mastered this part yet ;). You'll want to achieve an even and complete coat of caramel around the ball. Remove the caramel coated yema with forks and place on a non-stick baking sheet. Allow to cool and wrap them individually in cellophane.

Lemon Velvet Cream Pie & Tarts

I would have to say that this is my favorite pie/tart recipe {you can either make 1 pie or 6 tarts}! The texture is perfection...smooth like a velvety custard with a tart refreshing taste and a creamy finish. I like mine served cold with a glass of milk!

Ingredients

1 refrigerated 9 inch pie crust {or 2 9inch for tarts}

1 teaspoon unflavored gelatin

2 tablespoons cold water

6 egg yolks

2 cups sweetened condensed milk

¼ cup whipping cream

¼ teaspoon salt

¾ cup fresh lemon juice

For Decorating:

Whipped Cream

Lemon zest

Directions

Preheat oven to 375 degrees

Line your pie pan or tart pans with premade pie crust and place in the oven at 375 for 15 minutes. Be sure to prick the bottom and sides of pastry with a fork so the crust won’t bubble up when baking. Cool on a wire rack.

In a small bowl mix 1 teaspoon unflavored gelatin in 2 tablespoons of cold water for 5 minutes. Then heat in microwave for 10 seconds and set aside.

In large mixing bowl combine 6 egg yolks and 2 cups of sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Add gelatin,  1/4 cup whipping cream and 1/4 teaspoon salt on low speed. Add 3/4 cup of fresh lemon juice and beat on low speed for 30 seconds. Pour into prepared crust {pie will be full}.

Bake 20 to 25 minutes or until center of pie if firm when gently shaken; cool on wire rack for 1 hour. Refrigerate until time to serve.

Top with whipped cream and lemon zest

A Manx, A Man And 85 Degrees

Danny has a fun Meyers Manx that we take out on the weekend. I secretly call it "The Pika" (short for Pikachu...) because it reminds me of that cute yellow and black Pokemon. Dan would think the name is lame-o, so hush, hush. Any who...he took me for a ride Sunday morning. We drove down to Balboa Island. "Nooooo don't take the corner so FAST! Slow down!!! There's a Dip, Dip, DIPPPP!" He laughed and just went faster. I'm pretty sure our back wheels got some air. It smelled like burnt rubber. He's crazy.

Here is a picture of the bridge we cross to get to Balboa. If you aren't from around these parts, I would highly recommend to stop by for a visit. Balboa is a quaint little island with cute shops and beautiful houses. Danny and I like to get coffee and walk around the island in the evenings. Sometimes David will come along too. I love those walks.

Here's a picture of the shops just over the bridge. My mom would always take Bran and me to get frozen bananas dipped in chocolate. Her favorite topping was toffee peanut. We would sit on this bench and the pigeons would come and eat the toppings that spilled over our paper trays. Be warned... if you eat at this bench during the summer, pigeons are bound to attack you and your food! I also remember babysitting the Rankin kids when they were staying on the island. John had just learned how to walk. Daniel chased him down the sidewalk while I held Annie and the wagon. Those kids are a bagillion years old now...time flys. Good times.

 

We parked our Manx by the Chinese restaurant and walked to a sweet shop around the corner. They sell all kinds of caramel and candied apples this time of year! I got my favorite -- Apple Pie Caramel Apple.

Later that evening, I picked up Julia, Shan, Mo and Lyssa and we drove to 85 Degrees for some pastries and sea salt coffees! 

    

The line is ALWAYS out the door.

Once you get inside, grab a tray and have fun! They have the best breads and pastries!

 

Carb overload! Peanut butter almond twist, coffee bread with red bean mochi, chocolate almond croissant, sweet bubble loaf, strawberry half moon and a herb cheese baguette.

Sea Salt Coffee. There is a layers of buttery salted cream on top of cold coffee sweetened with condensed milk -- biggest flavour trip ever. Julia, I am forever grateful.

 

Next time I want to try salted green or passion fruit tea!

 

It was a fun day!