• Skip to primary navigation
  • Skip to main content
  • Chilean
  • Savory
    • Breakfast
  • Sweet

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

  • Houston Gardening
  • Español
  •         
  •           

Egg Yolk Bonbons

February 2, 2013 by Pilar Hernandez 6 Comments

Versión en español

Egg Yolk BonbonsSomething ancient and traditional in Chile Egg Yolk Bonbons or “Huevo mol”, it is said that during the colonial times the nuns prepared this egg yolk curd, it seems entirely plausible since it is an excellent way to preserve the yolks and use it if you are using the whites for meringue.
A must for many Chilean cakes. The only difficulty of this recipe is finding the right consistency, like with jams the easiest thing is to have a plate in the freezer and when you want to test the consistency put a teaspoon of the mixture on the plate and wait a couple of minutes and test.

Visit our collection of Chilean recipes here.

Egg Yolk Bonbons

for 2 cups
Ingredients:

    • 6 egg yolks
    •  250 g granulated sugar
  • 3 tablespoons of water
  • 1 teaspoon vanilla
  • almond flour (peeled and ground almonds) if desired to make the bonbons or cover a cake

Preparation:

  1. In a large bowl, lightly beat the egg yolks with the vanilla until frothy, 1 minute.
  2. In a small saucepan mix the sugar and water. Heat over medium-high heat, stirring until the sugar dissolves. Stop stirring and boil a few minutes, you want a thick syrup (220F/105C).
  3. Meanwhile set a pot with enough water to cover the bottom (about 3 cm) and bring to boil.
  4. Add the syrup in a continuous thread on the yolks and beat with a hand whisk to incorporate all the syrup. Place the bowl over the pot of boiling water and cook in a double boiler for 5-8 minutes more, stirring with a whisk always. Test for consistency should be like glue.
  5. Storage in clean jars and let cool. Use cold and keep refrigerated.
  6. If you want to use it to cover a cake mix the cold egg yolk curd with almond flour until you have a paste easy to spread.
  7. If you wish to make, bonbons add more almond flour until you can shape and roll in powdered sugar or more almonds.

Egg Yolk Bonbons

Filed Under: Candy, Chilean recipes, Eggs, Frosting, jams, Savory things, Sweet treats

About Pilar Hernandez

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published.

  1. Jacqueline Pischettola says

    December 29, 2015 at 12:00 pm

    Hola Pilar,
    I am so excited to have found your website. My mom is Chilena and since my abuelita passed away there are many recipes we did not get a chance to learn. Now with your recipes we will have the opportunity to eat all of these delicious specialties once again!
    Thank you!!!!!

    Reply
    • Pilar Hernandez says

      December 30, 2015 at 9:15 am

      Wonderful Jacqueline. So glad to be able to help.

      Reply
  2. Mary says

    February 7, 2017 at 6:04 pm

    Hi Pilar,
    I LOVE your blog!
    I tried this recipe today and although it tastes amazing, it is very “sugary”. I can chew the sugar in it 🙁
    Do you know where the problem is? Not sure if I put too much in it, or if I overcooked the whole thing.

    Reply
    • Pilar Hernandez says

      February 8, 2017 at 9:44 am

      Hi, Mary, it should be smooth in the mouth, so the crystallization is wrong. Did you have trouble making the syrup? Also, temperatures are key to success in this recipe. I’m sorry, it didn’t work.

      Reply
      • Mary says

        February 9, 2017 at 3:04 pm

        I guess I over heated the syrup and then overcooked the whole mix.
        Will try again and I will let you know how it goes.
        Thank you!!

        Reply
        • Pilar Hernandez says

          February 10, 2017 at 8:19 am

          I’m sorry Mary. Let me know if you have any other questions.

          Reply

Copyright © 2019 Pilar's Chilean Food & Garden