Yemas Dobles

Time: approximately 1 hour

Serving Size: about 8 servings

Difficulty: 2/5

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 half a small lime

• Juice of half a small lime

Directions:

1. Beat the egg yolks and baking powder in a stand mixer until they double in size and turns a thick and light-yellow color, about 10 minutes.

2. In a saucepan, add the water, sugar, cinnamon stick, and lime rind and juice.

3. Bring to medium heat, stirring until the sugar completely dissolves.

4. Once the syrup begins simmering add spoonfuls of the yolk mixture and allow them to cook on one side for about 30 seconds. If the syrup begins to boil too vigorously, lower heat. A rolling boil can cause the yolk mixture to break.

5. Fold them over and allow to cook for about another minute. Remove and place in a serving bowl.

6. Repeat this process until you finish all the yolk mixture.

7. Once completed, remove the syrup from the heat and stir the vanilla. Stain and pour this over the yemas dobles.

8. Refrigerate. Serve cold.

Notes & Comments:

• As the syrup cooks, the level my fall too low. If this happens, 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 large (like pancake size), you can fold them over twice, like a letter.

• Don't dispose of the left-over egg whites. There are many uses for them, such as making various desserts, egg white omelette, etc.

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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.