Yemas de Santa Teresa

Step 1

Add sugar, water, and cinnamon sticks to a small saucepan. Bring to a boil and simmer until a candy thermometer reads soft-ball stage.

Step 2

Remove from heat and discard cinnamon sticks, and set syrup aside.

Step 3

In a bowl, add lemon juice and zest to egg yolks and whisk until color lightens, ideally until the mixture is a pale yellow.

Step 4

Slowly drizzle the yolk mixture into the hot syrup while whisking continuously.

Step 5

Return pan to stove and stir constantly over moderate heat until mixture thickens. About 4-5 minutes.

Step 6

Remove man from heat and continue to stir mixture with a wooden spoon while the pan is atop the bowl of ice. The mixture should thicken even more.

Step 7

Line a baking sheet with parchment paper and lightly spray with cooking spray. Pour the mixture onto the sheet. Spray a rubber spatula with cooking spray and nudge the mixture into one or two lines about 1-2 inches wide.

Step 8

Put the tray into the refrigerator and allow the mixture to cool until it's quite thick and you're able to easily handle it.

Step 9

Spray your hands with cooking spray and cut off pieces of the mixture and roll them into ball shapes. The balls should be about the size of a real egg yolk.

Step 10

Roll each ball in superfine sugar and put them in a parchment lined container. Once all the balls are made, allow the candies to chill overnight. The sugared outer layer will form a crust-like texture and dry slightly.

Step 11

The next day transfer the balls to mini-cupcake liners and store until ready to eat.