Ingredients
- can14 oz condensed milk
- large egg yolks
- tablespoon fresh calamansi juice
- teaspoon vanilla extra ct
- 1/8 teaspoon salt
- 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.
