AMIEs Pastillas (my XMAs caramel-coated egg candies)
AMIEs Pastillas (my XMAs caramel-coated egg candies)

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, amies pastillas (my xmas caramel-coated egg candies). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

AMIEs Pastillas (my XMAs caramel-coated egg candies) is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. AMIEs Pastillas (my XMAs caramel-coated egg candies) is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook amies pastillas (my xmas caramel-coated egg candies) using 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make AMIEs Pastillas (my XMAs caramel-coated egg candies):
  1. Get 3 whole eggs
  2. Prepare 7 egg yolks
  3. Make ready 5 tsp sifted sugar
  4. Take 60 ml fresh milk
  5. Prepare 200 grams mashed boiled sweet potato
  6. Make ready 1 tsp vanilla extract
  7. Take caramel coating
  8. Make ready 150 grams brown sugar
  9. Prepare 60 ml warm water
  10. Take 1/4 tsp cream of tartar
Steps to make AMIEs Pastillas (my XMAs caramel-coated egg candies):
  1. Combine whole eggs, yolks, milk and sugar in a double boiler, stirring continously. When the mixture becomes syrupy and well blended, add the potato and vanilla extract, mixing well, until mixture holds together and starts to separate from the pan. Cool, and refrigerate for 1 hour for easier handling.
  2. To make the caramel coating, combine the sugar, water and cream of tartar in a saucepan, and heat over medium heat. Continue stirring until the syrup turns golden brown (caramel) about 8-10 minutes. Keep it warm over a very low heat.
  3. Shape the egg mixture into a small ball or candy shape. Using a toothpick or a pair of tongs, dip into the hot syrup, swirling to coat evenly. Place into a greased pan and let it cool. Wrap each candies in colored cellophane if desired, or serve in a serving platter.

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