Yemas de San Leandro are egg-yolk sweets cooked in syrup by the Augustinian nuns of Seville's Monasterio de San Leandro, a convent speciality of the city.

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.

Where to eat Yemas de San Leandro in Seville

1 editor pick for Yemas de San Leandro in Seville, ranked by editorial score. All Seville signature dishes · Yemas de San Leandro across every city.

Book food experiences in Seville

See all 1917 food experiences in Seville

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.

Make it at home

Serves 245 hrIntermediate

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.

Editor tip. The yolks must not boil after the syrup goes in; the lowest possible heat with constant stirring is the only safe approach.

Common allergens: Egg.