- 10 egg yolks- 1 14 ounces can sweetened condensed milk- Zest from 1 lime- 1 cup sugarEquipment- cellophane wrappers cut into 3-inch squares

In a bowl, combine egg yolks, condensed milk and lime zest. Stir together until well-blended.In a non-stick pan over low heat, transfer egg and milk mixture. Cook, stirring regularly, until thick enough to form shape. Continuously scrape bottom and sides of pan to prevent burning. Remove from heat and allow to cool. Shape into 1-inch balls.In a thick-bottomed pan over medium heat, add sugar and level evenly. Repeatedly move pan over flames and gently swirl to prevent sugar from burning on spots and to distribute melting liquid. Continue to cook until sugar liquefies and caramelizes.When sugar has turned to caramel, drop custard ball one by one and turn gently to coat. With a fork (this will allow excess caramel to drip off), immediately remove coated yema and place in a single layer on an aluminum pan or any non-stick baking sheet. Allow to cool and wrap individually in cellophane.