Plantanillas de Yema

Method

1. For the filling, cook condensed milk, yolks, butter, cashews if using, and salt over low heat, stirring until very thick and able to hold a mound. Cool completely.
2. Whisk the yolks, flour, water, and salt for the sheets until smooth, then strain.
3. Cook sugar, water, and citrus zest in a wide shallow pan until the liquid turns clear and just lightly syrupy.
4. Drizzle a thin layer of yolk mixture into the syrup and poach gently until it sets into a delicate sheet.
5. Lift the sheet with a slotted spatula, drain, and lay on a lightly oiled plate. Repeat with the remaining mixture.
6. Place a small log of cold yema on each sheet and fold or roll it into a neat plantain-like parcel.
7. Chill briefly to set, then serve at cool room temperature.