Yema with Calabasa Caramel Custard Candy with Squash

Yema with Calabasa custard candies are my version of the Filipino favorite yema.

These custard-like treats coated with caramel are served at parties or large gatherings. This time, I added the kabocha squash (calabasa) to the egg yolks and condensed milk. Adding squash gave the treat bulk and firmness. Make this for the family and wrap in brightly-colored cellophane for a festive dessert. This is an Asian in America recipe. Serves 4.

Cook Time25

Total Time25

Course: Dessert, Merienda, Snack

Cuisine: American, Asian, Filipino

Keyword: Filipino Yema with Calabasa Custard Candy

Servings: people

Calories: 234kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Small to medium-sized sauce pan

Ingredients

1 can (14 oz) condensed milk
6 whole egg yolks
1/3 cup boiled calabasa (kabocha squash) mashed
1 Tablespoon pure vanilla extract
1 Tablespoon unsalted butter
1 cup granulated sugar for caramel syrup

Instructions

Except for the granulated sugar, blend all the ingredients together. Using a small non-stick saucepan, place the ingredients together and cook over medium heat.
In about 15 to 18 minutes the mixture will start to get thick. Once the spoon is hard to move within the saucepan and the mixture is thick, then it is cooked. The custard will move away from the sides and be mostly at the center of the pan.
Remove from fire and refrigerate thick custard mix for at least 4 hours. After a few hours in the refrigerator, shape yema custard into round one-inch sized balls. Put them on a rack, ready for syrup to be poured.
Prepare the caramel syrup when almost ready to incorporate on top of these “yemas”, which means only after 4 hours.
How to make the caramel syrup:
1 cup granulated white sugar
In a small stockpot, boil the sugar , over low- medium heat. After about 7 minutes, the syrup becomes amber-colored, gets thick and sticky. It will start to bubble.
Have the custard or “yema” balls shaped and ready on a wire rack, with a cocktail toothpick inserted on each one. The toothpick helps you hold the yema balls, when the syrup gets too hot to handle.
As soon as the syrup starts to boil and bubble, quickly pour on each “yema” that’s waiting on the rack. Wait for syrup to harden and cool, before attempting to eat any of these.
NOTES: I couldn't resist posting this Caramel Custard Squash Sweets or Yemas when my good blogger friend and pastry chef extraordinaire, JENNI FIELD announced she was going to do a round up of all Pumpkin recipes for Thanksgiving. Find Jenni Field on Facebook and Twitter, and her fantastic site Pastry Chef Online where she always has the best recipes for baking aficionados and foodie fanatics. Thanks, Jenni for generously sharing your wealth of information on baking cakes and pastries.
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Nutrition