History
The Monasterio de Agustinas de San Leandro is dated to 1295, though the date is disputed, and its nuns make the convent's sweets in the workshop known as the obrador, cooking the yemas and bitter oranges in the same syrup. King Alfonso XIII went to the convent to fetch them in 1929, the year of the Exposicion Iberoamericana. Confiteria La Campana lists yemas sevillanas among its traditional sweets.
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Common allergens: Egg
Make it at home
Ingredients
- 12 large fresh egg yolks (use very fresh free-range eggs; this is the entire dish, so quality matters)
- 250g caster sugar
- 100ml water
- Zest of half a lemon (organic, untreated)
- 1 small cinnamon stick
- Caster sugar for dusting
- Small paper cake cases (mini-cupcake size) to serve
Method
- Combine the sugar, water, lemon zest and cinnamon stick in a heavy small saucepan.
- Bring to a simmer and cook 5 minutes until the syrup reaches the soft-ball stage (around 115C on a sugar thermometer).
- Remove the lemon zest and cinnamon stick.
- Whisk the egg yolks lightly to combine; do not aerate.
- Pour the hot syrup in a thin stream into the egg yolks, whisking constantly so they do not scramble.
- Return the mixture to the saucepan over very low heat. Cook 10 to 15 minutes, stirring constantly with a wooden spoon, until the mixture thickens to a paste that pulls away from the sides of the pan.
- Tip the paste onto a marble slab dusted with sugar (or onto a sheet of greaseproof paper). Knead very gently while still warm into a smooth ball.
- Cover and rest at room temperature 4 hours to firm up.
- Dust your hands lightly with icing sugar. Pinch off small pieces (around 15g each) and roll into balls, then press lightly into a dome shape on top.
- Roll each yema in caster sugar to coat.
- Place in small paper cases.
- Store at room temperature 1 week, or refrigerate 2 weeks.
Tip from the editors. The yolks must not boil after the syrup goes in; the lowest possible heat with constant stirring is the only safe approach.
Where to eat yemas de san leandro
Yemas de San Leandro in Seville
Confiteria La Campana ★ 4.7
Confiteria La Campana, founded in 1885 at Calle Sierpes 1, is an artisan pastry shop in Seville whose crest reads “supplier to the Royal Household”.
TipThe pastries follow an artisan method that lasts 24 hours, without speeding up the mixing and beating of the ingredients.
More places near Confiteria La Campana
Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.
- East Crema Coffee Café, about 100 m away
- Confiteria Ochoa Bakery, about 150 m away
- Bar El Comercio Café, about 300 m away
- El Hombre Pez Coffee roaster, about 300 m away
- La Mala Brunch Brunch, about 300 m away
- Dodici Brunch, about 350 m away
More cities are in research. Want yemas de san leandro covered somewhere specific? Tell us where you want to eat.