Disclaimer: Consuming egg yolks not cooked at the right temperature and duration may increase your risk of food borne illness! Follow cooking guidelines and consume at your own risk!
Custard Yema Cinnamon Chow Mein Cookies. A mouthful of delicious words. Wait until you eat these crunchy cookies. It might become your next go to treat.
Safety first…
Yolks have a higher risk of salmonella than egg whites. In reality, we all put ourselves at risk when eating sunny side up and over easy eggs. Most bacteria in food is killed at 140 F but not e.coli and salmonella.
The magic temperature to make yema frosting is to cook the mixture at 160 F. Use a digital thermometer and recommend any cook/baker to have one too!
What is Yema
Yema is a custard candy in the Philippines made of butter, egg yolks, and condensed milk. The soft chewy candies are shaped into small bite sized triangles by hand and enclosed in colorful cellophane wrappers.
Yema – by Raymund Macaalay www.angsarap.net
I wanted to eat sweet Yema but also something crunchy and salty. A yummy combination. Sweet, salty, and crunchy cravings resulted in:
Custard Yema Cinnamon Chow Mein Cookies
The recipe idea has been nagging me for weeks until finally, our wedding to-do list has all been crossed out. I jumped at the chance to be in the kitchen and create!
Cook the mixture at 160 degrees F! See disclaimer above
Custard Yema Cinnamon Chow Mein Cookies
Ingredients
- 2 tablespoons Butter
- 1 can of Condensed Milk 14 oz
- 3 egg yolks
- 1 to 1 and 1/2 teaspoon ground cinnamon
- 12 oz bag of Chow Mein Noodles
- 1/2 cup chopped walnuts optional
Instructions
- Melt the Butter in a non-stick pan with deep sides on medium low heat
- Pour can of Condensed Milk in pan
- Add Egg Yolks and mix well
- Add Cinnamon and mix well
- Continue mixing frequently until mixture thickens, spatula should leave clear trail in pan
- Turn off burner and take pan off the heat
- Add Chow Mein Noodles (about 3/4 of the bag) and Walnuts
- Mix well until Chow Mein is coated with Yema
- Drop yema cookies by spoonfuls on to cookie sheet lined with parchment paper
- Refrigerate for at least 30 minutes or until firm
What a great idea! They look delicious!! I am a sucker for crunchy stuff so I’ll have to give this a shot 😀
thanks Char! They are delicious!