Yema Frosting – Easy Filipino style Dulce de Leche

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Yema Custard Frosting. The words just roll around your tongue like a bite of cake slathered in this decadent Filipino Style Dulce de Leche

What is Yema?

Yema is a condensed milk custard in the Philippines.  Eggs and milk are reduced/cooked down to a soft solid, cut and shaped into bite sized pieces, then wrapped in cellophane.  I used to buy it per piece in our school’s cafeteria.  The sweet little morsels of custard were heavenly!

How to Safely Cook Yema Custard Frosting

The important number to remember is 160 degrees Fahrenheit. I know food safety is not a palatable topic specially when I want to create a vision of luscious custard over a light and airy cake.  However, it’s important to prevent ourselves and our loved ones from getting sick.  

Yolks have a higher risk of salmonella than egg whites.  I’m still a but iffy with the use of egg white powders/meringue powders used to ice sugar cookies but that’s another story. In reality, we all put ourselves at risk when eating sunny side up eggs.  Most bacteria in food is killed at 140 F but not e.coli and salmonella.  

The magic temperature to make yema frosting is 160 F.  I use a digital thermometer and recommend any cook/baker to have one too. 

You can get your digital thermometer here 

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If you want to learn more about cooking with eggs, Incredible Egg’s Egg Safety Tips is a good resource.

Here’s a safety guide for listeria by Gold Coast Ice Cream.

Ingredients for Frosting

• 2 egg  yolks
• 1 (14 oz) can sweetened condensed milk

Instructions Frosting

• Pour sweetened condensed milk in a pan
• Add egg yolks
• Mix slowly until fully combined
• Cook the mixture on medium low heat
• Mix frequently until mixture thickens
• Switch between low to medium low heat to prevent milk from burning
• Bring temperature of custard to 160 F to 162 F
• Remove from heat

Say yay for more Yema!

• Try these unique crunchy-yummy Custard Yema Cinnamon Chow Mein Cookies
• Make Kawaling Pinoy’s luscious Yema Cake 
• Nothing beats a classic with Panlasang Pinoy’s Yema Candies