A bite-sized Filipino confection made by slowly cooking egg yolks with sweetened condensed milk into a thick, fudge-like paste, then rolling it into small balls coated with sugar. These creamy, caramel-flavored sweets are a beloved homemade treat often served at parties and given as gifts during the holidays in the Philippines.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 servings (about 20 balls)
Nutrition Facts
Per serving (estimated)
- 590 kcalCalories
- 18 gFat
- 8 gSaturated Fat
- 92 gCarbs
- 0 gFiber
- 78 gSugar
- 13 gProtein
- 195 mgSodium
- 310 mgPotassium
- 290 mgCalcium
- 2 mgIron
- 2 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the custard base
- 8 large egg yolks
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1/4 cup (60 ml) evaporated milk
- 2 tbsp (28 g) unsalted butter
- 1 tsp vanilla extract
- Pinch of fine salt
For coating
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (25 g) desiccated coconut (optional)
- 2 tbsp finely crushed roasted peanuts (optional)
Directions
- In a heavy-bottomed saucepan, whisk the egg yolks, sweetened condensed milk, evaporated milk, and salt until completely smooth and uniform in color.
- Place the pan over low heat, add the butter, and stir continuously with a wooden spoon or silicone spatula, scraping the bottom and sides constantly to prevent the yolks from scrambling or sticking.
- Continue cooking for 18 to 22 minutes, adjusting the heat to keep the mixture at a gentle simmer, until it thickens into a soft dough-like paste that pulls away from the sides of the pan and holds its shape when pressed.
- Stir in the vanilla extract, then transfer the mixture to a buttered plate or shallow dish, spreading it into an even layer about 1/2 inch thick. Let it cool to room temperature, then refrigerate for 20 to 30 minutes until firm enough to handle.
- Lightly grease your palms with butter, then scoop heaping teaspoonfuls of the chilled mixture and roll each portion between your palms into smooth 1-inch balls.
- Place the sugar, desiccated coconut, and crushed peanuts in separate small bowls. Roll each ball in your coating of choice until evenly covered on all sides.
- Arrange the coated balls on a parchment-lined tray in a single layer and chill in the refrigerator for at least 30 minutes before serving so they firm up nicely.
- Serve the chilled balls in paper candy cups and enjoy as a sweet snack with coffee or tea.
Cook’s Notes
- Low and slow is essential: keep the heat low and stir constantly so the egg yolks do not scramble into curds.
- The custard is ready when you can briefly see the clean bottom of the pan as you stir and the mixture holds a line when you run your spatula through it.
- Greasing your hands with a little butter makes rolling the sticky paste much easier and keeps the surface smooth.
- For a richer, deeper caramel flavor, swap the evaporated milk for table cream or add 1 tablespoon of cream cheese.
- Store the finished balls in an airtight container in the refrigerator for up to 5 days; they also freeze well for up to 1 month.
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