Homemade Yema Spread
This Filipino-inspired spread transforms traditional yema candy into a versatile, spreadable delight. By adding bright calamansi juice and a pinch of salt to condensed milk and egg yolks, it achieves the perfect sweet-tart balance that cuts through richness without losing the beloved creamy texture. Ready in 15 minutes with just six ingredients, it's the ideal make-ahead condiment that elevates everything from morning pandesal to dessert applications. Unlike overly sweet commercial versions, this homemade spread offers complex flavor depth while maintaining the nostalgic comfort of traditional yema.
Ingredients
- 1 can 14 oz condensed milk
- 4 large egg yolks
- 1 tablespoon fresh calamansi juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon butter
Instructions
- Start by combining the condensed milk, egg yolks, calamansi juice, vanilla extract, and salt in your medium saucepan. Use your whisk to mix everything together until the mixture is completely smooth and well combined - this ensures even cooking later.
- Place the saucepan over medium-low heat and begin cooking while stirring constantly with your whisk. The key here is patience and continuous stirring to prevent the bottom from burning. Keep the heat at around level 3 if your burner goes from 1 to 8.
- Continue cooking and stirring for about 7 minutes. You'll notice the mixture gradually thickening and becoming more golden in color. It should coat the back of a spoon when ready - this is your sign that it's reached the perfect consistency.
- Remove the saucepan from heat immediately once the mixture has thickened. Add the tablespoon of butter while the mixture is still hot, which will help it melt quickly and incorporate smoothly.
- Whisk the butter into the yema spread until it's completely melted and fully incorporated. The mixture should now look glossy and extra creamy - this is exactly what you want.
- Transfer your finished yema spread into a clean glass container and let it cool completely to room temperature before refrigerating. This cooling process helps it reach its final texture.
Tips from Lola's Kitchen
- Use fresh calamansi juice whenever possible - bottled works but fresh gives the best bright flavor
- Don't rush the cooking process - low and slow prevents burning and ensures smooth texture
- Stir constantly in figure-8 motions - this prevents hot spots and keeps everything moving
- Test doneness by coating a spoon - if it clings to the spoon, it's ready
- Add butter off the heat - this prevents it from separating or becoming greasy
- Cool completely before refrigerating - rushing this step can cause condensation and watery texture
Tried this recipe?Let us know how it was!