Street Stall · Sugared Egg Yolk Sweets
Yemas de Santa Teresa
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They're made almost entirely from egg yolks and sugar cooked into a thick paste, a recipe convent kitchens developed to use up yolks left over from other kitchen and cellar work.
Yemas are small, round sweets of egg yolk cooked slowly with sugar syrup until thick, then rolled into balls and dusted with sugar. Ávila's bakeries and market stalls sell them by the box, often stamped with a saint's image on the wrapper.
Why it's made this way: They're named for and closely tied to Ávila's Santa Teresa, and convent kitchens in the region are credited with developing the yolk-heavy recipe centuries ago as a way to use surplus egg yolks.
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Part of World of Street Food — 3248 dishes from 118 countries.
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