You know what I love about these Filipino Lemon and Pistachio Custard Truffles?

The fact that I can make something easy to use up all the egg yolks left over from making a pavlova.

I mean you can freeze egg whites for later, but egg yolks…they aren’t really able to be kept for a long period of time.

Normally that means pulling out the ice cream machine, making hollandaise sauce, or whipping up a batch of Crème Brule.

All yummy, but who has time for that!

These little balls of chewy custard are super simple to make, and the perfect recipe for using up egg yolks when you’re looking for something that doesn’t take up a huge amount of time.

Traditionally Filipino custard truffles include chopped peanuts and are rolled in caster sugar, but I decided to change things up a little. I’ve adapted this recipe from Camellia Ling Aebischer for Filipino Yema.

Some things to remember when you’re making these.

I’ve found it’s easier to make these in a non-stick frying pan.

Keep the temperature low to prevent the eggs from curdling and resulting in a grainy texture.

Be careful not to overcook it. Watch the quick video below so you can see what the consistency should be when it’s ready. The mixture should be just set enough so they don’t become too firm and chewy.

Filipino Lemon and Pistachio Custard Truffles

Ingredients

• 6 - 7 egg yolks
• 1 x 395g can condensed milk
• Zest of 1 lemon
• 30g butter
• ¼ cup pistachios, toasted chopped (optional)
• ¼ cup pistachios extra, ground

Method

1. In a medium mixing bowl, whisk together the egg yolks, condensed milk, lemon zest and chopped pistachios if using.
2. In a frying pan or pot, melt the butter over low heat, then once melted add the condensed milk and egg mixture.
3. Continuously stir the mixture with a silicone spatula until it gets really thick and sticky. Be careful not to overcook it (see the video for the consistency so you know when to stop cooking). This will take about 15 minutes.
4. Set aside and leave to cool completely.
5. Place the ground pistachios into a small bowl.
6. Roll the custard mixture into gumball sized balls, then roll in the ground pistachios coating the entire surface.
7. To store, you can keep these in an airtight container at room temperature for up to 1 week, but I like mine cold and a little chewier, so I keep them in the fridge.

Flavour variations

• For chocolate orange flavoured custard truffles, add orange zest instead of lemon, and coat them in cocoa or drinking chocolate.
• For lime and coconut, add lime zest instead of lemon and coat the truffles in coconut.
• For the traditional Filipino take on these truffles, replace the chopped pistachios with ¼ cup chopped roasted peanuts and roll in caster sugar.

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know.

Happy Baking!

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