Yemas de Santa Teresa
This plate is typical of the province of Avila. Their origin is uncertain, but they were first commercialized in 1860 by a shop in Avila that exists today called Flor de Castilla.
1. Put the water, sugar, lemon and cinnamon stick in a pan. Over low fire,
make a thick syrup (about 10 minutes). Retire the cinnamon and lemon.
2. Put the yolks on a small pan, and add the syrup, mixing them well with a spatula.
3. Put the pan with the mixture back on low fire. Move the mix constantly until it separates from the walls of the pan (about 15 minutes).
4. Retire the mix from the pan, and let it cool down.
5. Coat the mix with the powdered sugar and make small balls.
6. Serve them into the paper cups, or not as you wish.
When cooking the mixture of yolks and syrup make sure to remove constantly over very low fire. This is not the time to check the latest whatsapp meme!.
You can put the mixture inside the fridge to cool it down faster.
6 egg yolks
90 grams of sugar
Powder sugar for coating
1 slice of lemon skin
1 cinnamon stick
½ deciliter of water
Paper cups (for serving, optional)