Yemas

6 egg yolks

1 tbsp. calamansi juice

1 cup sugar

1. Combine all ingredients except sugar in a kawali. Cook stirring constantly over low fire until mixture leaves the sides of the pan. Cool thoroughly then shape into 1/2-inch diameter balls. Let stand for about 10 min.

2. Caramelize sugar. Dip yema balls in caramel using a toothpick. Make sure the whole ball is coated. Arrange in a greased tray and cool. Wrap in cellophane.