History

Yemas de San Leandro have been made by the cloistered Augustinian nuns of the Convento de San Leandro in Seville since the 15th century, sold from the convent's torno (rotating window) to maintain the cloister. The sweet uses pure egg yolks bound with sugar syrup; the leftover whites went to clarify the local wines. The yemas are a Sevillano religious-festival classic, eaten especially during Semana Santa. Confiteria La Campana and Confiteria Ochoa sell secular versions.

Common allergens: Egg

Make it at home

Yield 24Hands-on 30 minTotal 5 hrDifficulty Intermediate

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

  1. Combine the sugar, water, lemon zest and cinnamon stick in a heavy small saucepan.
  2. Bring to a simmer and cook 5 minutes until the syrup reaches the soft-ball stage (around 115C on a sugar thermometer).
  3. Remove the lemon zest and cinnamon stick.
  4. Whisk the egg yolks lightly to combine; do not aerate.
  5. Pour the hot syrup in a thin stream into the egg yolks, whisking constantly so they do not scramble.
  6. 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.
  7. 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.
  8. Cover and rest at room temperature 4 hours to firm up.
  9. 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.
  10. Roll each yema in caster sugar to coat.
  11. Place in small paper cases.
  12. 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

Bakery€Daily 08:00-22:00Walk-in onlyModernist patisserie since 1885

Confiteria La Campana on Calle Sierpes in Seville is the 1885 Modernist patisserie with marble counters, plasterwork ceilings and the city's canonical.

Tip: The standing counter at front is fastest for takeaway; the back tables fill at merienda from 18:00.

Worth the queue: Tarta de yema sevillana

Calle Sierpes 1, 41004 Sevilla

Confiteria Ochoa ★ 4.4

Bakery€Daily 08:00-21:30Walk-in onlyArtisanal Sevillian patisserie

Confiteria Ochoa on Calle Sierpes in Seville opened as Granja Victoria in 1910 under Rafael Ochoa Vila, with the canonical roscon de reyes in January and tea.

Tip: Open daily; the Sierpes location is the original. Roscon de reyes sells out by 18:00 on January 5th, so buy in advance.

Worth the queue: Roscon de reyes

Calle Sierpes 45, 41004 Sevilla

Confiteria Rufino ★ 4.2

Bakery€Mon-Sun 10:00-15:00 and 17:00-20:00Walk-in onlyAracena patisserie with Easter torrijas

Confiteria Rufino on Plaza de Cuba in Seville is the Sevillian outpost of the Aracena confiteria from 1875, opened January 2019, with the canonical torrijas.

Tip: Order torrijas the week before Semana Santa; the queue starts forming on Holy Tuesday.

Worth the queue: Torrijas de Semana Santa

Plaza de Cuba 4, 41011 Sevilla

Casa Robles ★ 4.3

Spanish€€€€€55-85Book 1 week ahead

Casa Robles on Calle Alvarez Quintero in Seville is the Robles family's wood-panelled flagship since 1954, a city institution beside the Cathedral.

Order: The pork fillet in oak-aged oloroso sauce and the slow-roasted lamb shank.

Tip: Open daily 13:00-17:00 and 20:00-01:00. Book the upstairs dining room for quieter Sunday lunch; the terrace fills with Cathedral-tour crowds.

Calle Alvarez Quintero 58, 41004 Sevilla Book →

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