Yema

Heat the milk in a heavy-bottomed saucepan over medium heat until it reaches a simmer, stirring occasionally to prevent scorching on the bottom.

In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and thick, about 2-3 minutes of vigorous whisking.

Slowly pour the hot milk into the egg yolk mixture in a thin stream while whisking continuously to temper the yolks and prevent curdling.

Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or whisk to avoid lumps.

Continue stirring until the mixture thickens noticeably and coats the back of a spoon, then remove from heat and let cool for 5 minutes.

Stir in the vanilla extract into the cooled custard mixture until fully incorporated.

Pour the yema mixture onto a clean, flat surface or into a shallow dish and allow it to cool completely at room temperature, about 10 minutes.

Once cooled and firm enough to handle, divide the mixture into small portions and roll each portion between your palms into small balls or oval shapes.

Place the confectioner's sugar in a shallow dish and gently roll each yema ball in the sugar until evenly coated on all sides.

Arrange the finished yema pieces on a serving plate and serve at room temperature as a sweet delicacy or gift.