These custard truffles are the ultimate treat for truffle or custard lovers everywhere. Made of condensed milk and egg yolks (that’s where the Yema bit come from), and rolled in whatever you fancy. What you roll them in, will ultimately decide on the flavour and will also provide a textural contrast to the creamy Custard Truffles(Yema). From simple Icing Sugar to crushed nuts like Pistachio and Peanuts or crushed Biscoff biscuits, whatever you like and however you roll.

A lot of Filipino sweets are Spanish influenced and Yema is one of them. Yema is very easy to make and in the Philippines, these are usually shaped like pyramids and wrapped in colourful cellophanes. I prefer to roll them into balls because it’s easier and also you can roll them in extras like nuts or crushed biscuits for extra deliciousness. Custard lovers rejoice, this is the truffles for you!

What you need to make Custard Truffles

From the Pantry – Condensed Milk, Eggs, Butter, Vanilla
Optional Roll-ins – Crushed nuts like pistachios and peanuts, shredded coconut, sprinkles, finely chopped chocolate, finely chopped biscuits like Oreo and Biscoff.

Easy does it…

Place all the ingredients in a non stick saucepan and whisk to blend together. The butter will be lumpy but it will melt when heated thru.
Cook on medium while stirring frequently with a spatula until bubbles start to form on the surface. Lower heat and continue cooking while stirring until the mixture thickens and leave the sides of the pan. Remove from heat and set aside until cool enough to handle.
Roll into walnut sized balls and coat in toppings like crushed nuts or biscuits. My favourite is salted peanuts. I tell you, they are divine.
Repeat with the remaining balls. If you find the balls are too sticky, lightly damp your hands with water or wear gloves, which is really handy if you’re doing a double batch. And why not? One batch for you and one for gifting, maybe.

So this recipe only uses egg yolks, what do you do with egg whites? Well, here’s a delicious treat that only uses egg white for you to try, Persian Pistachio Crinkle Cookies. If you do make this recipe, please let me know how you went, via the comments section below. I would love to hear from you.