Simple Way to Prepare Perfect AMIEs Pastillas (my XMAs caramel-coated egg candies)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, amies pastillas (my xmas caramel-coated egg candies). One of my favorites food recipes. This time, I am going to make it a little 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 appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. AMIEs Pastillas (my XMAs caramel-coated egg candies) is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must 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 it.

The ingredients needed to make AMIEs Pastillas (my XMAs caramel-coated egg candies):

1. Make ready 3 whole eggs
2. Prepare 7 egg yolks
3. Prepare 5 tsp sifted sugar
4. Prepare 60 ml fresh milk
5. Make ready 200 grams mashed boiled sweet potato
6. Make ready 1 tsp vanilla extract
7. Prepare caramel coating
8. Make ready 150 grams brown sugar
9. Make ready 60 ml warm water
10. Get 1/4 tsp cream of tartar

Instructions 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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