Ingredients
Units
- 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
Instructions
- In a large bowl, lightly beat the egg yolks with the vanilla until frothy, 1 minute.
- In a small saucepan, mix the sugar and water. Heat over medium-high heat, stirring until the sugar dissolves. Stop stirring and boil for a few minutes. You want a thick syrup (220F/105C).
- Meanwhile, set a pot with enough water to cover the bottom (about 3 cm) and bring it to a boil.
- 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.
- Storage in clean jars and let cool. Use cold and keep refrigerated.
- If you want to use it to cover a cake, mix the cold egg yolk curd with almond flour until you have a paste that is easy to spread.
- If you wish to make bonbons add more almond flour until you can shape and roll in powdered sugar or more almonds.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Candy
- Method: Stove
- Cuisine: Chilean