Yemas Dobles

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This dessert literally translates to "double yolks". It is a sweet and yolky dessert with a spongy texture, reminiscent of capuchinos, another syrupy, spongy, and yolky dessert. These are almost like a dessert omelette. This is a very unique recipe, but easy and lots of fun to make! This recipe use a lot of eggs, so you can always make half the recipe!

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YEMAS DOBLES

Time: about 1 hour
Makes about 8 servings

Ingredients:

1 cup egg yolks (about 16 eggs)

1 tsp. baking powder

2 cups white sugar

2 cups water

1 tsp. vanilla

Cinnamon stick

Rind of about half a lime

A few drops of lime juice (about ½ tsp.)



Directions:

  • Beat the egg yolks and baking powder until it turns a thick and light-yellow color (about 10 minutes).
  • In a shallow saucepan, add the water, sugar, cinnamon stick, and lime rind and juice.
  • Bring to medium-low heat, stirring until the sugar completely dissolves.
  • Once the syrup begins simmering, add spoonfuls of the yolk mixture and allow them to cook on one side for about 30 seconds (careful not to let the syrup boil as it can break the yolks as they cook).
  • Fold them and allow to cook for about another minute. Remove and place in a large, flat bowl.
  • Repeat this process until you finish all the yolk mixture.
  • Once completed, stir the vanilla into the the syrup. Stain and pour this over the yemas dobles.
  • Refrigerate. Serve cold.


Notes & Comments:

  • The water from the syrup evaporates, and depending on the saucepan you use, this can bring the syrup level too low. You can always add equal parts water and sugar to bring the level back up.
  • You can make the yemas dobles as big or small as you like. If you make them big (like I did), you can fold them over twice.
  • Don't let all the egg white go to waste! You can always make an egg white omelette, meringue, or merenguitos (link here).






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Receta Original:

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YEMAS DOBLES


1 taza de yemas

1 cdta. de polvos Royal

2 tazas azúcar blanca

2 tazas de agua

1 cdta. de vainilla

Canela en rama

Cáscara de limón

Gotas de limón

 

        Bata las yemas con el Royal hasta que estén bien espesas y de color amarillo claro. Ponga en una cacerola llana en agua, el azúcar, canela, cáscara y gotas de limón. Cuando empiece a hervir el almíbar, vaya echando cucharadas de yema y déjelas que se cocinen por un lado. Dóblelas y déjelas cocinar aproximadamente un minuto más. Repita esta operación hasta terminar con las yemas. Debe cuidar que el almíbar no hierva a borbotones para que no se rompan las yemas. Cuando termine de cocinar todas las yemas, cuele el almíbar, añádale la vainilla y viértalo sobre las yemas dobles. Da 8 raciones.


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