Recipes that just use egg _yolks_?

[RangerWickett]

Merry Christmas all, belated!

Tonight I made French silk pie, and while the chocolate turned out great, the whipped cream topping left something to be desired. Last month I honed my skills on lemon meringue pie, a pie which, as I'm sure you all know, uses the egg yolks for the main pie, and for the meringue uses only egg whites. Very elegant, splitting it that way.

Now I want to make French silk pie with a meringue topping, to see how that goes. But I don't want to just waste egg yolks. So what sorts of recipes -- dessert or otherwise -- use just the yolks?

 

[freebfrost]

The best dessert on the planet - Creme Brulee!

 

[Umbran]

Vitually any custard.

Lemon Curd - one of the most useful substances in existance.

 

[Cutty Sark]

Hollandaise sauce (or Bearnaise, I suppose). That way you can match your high-calorie desserts with some high-fat breakfasts.

 

[Umbran]

Hollandaise sauce (or Bearnaise, I suppose). That way you can match your high-calorie desserts with some high-fat breakfasts.

Hey, those sauces have a lot of uses that have nothing to do with Eggs Benedict, you know. Hollandaise works wonderfully on fish or vegetables, Bearnaise works pretty well on roast beef...

 

[Huw]

Got a cocktail for you. Porto flip:

1 shot of cognac
2 shots of port
1/2 egg yolk (for convenience, make a double!)
teaspoon of brown sugar
pinch of nutmeg

Put in shaker and shake strongly. Strain and serve in a tumbler, no ice.

Use European shots (30ml), or it'll end up very eggy.

If all's gone well you get light purple, slightly frothy drink which is far tastier than the ingredients suggest. Remember that it's got raw egg yolk in it (and some strong alcohol), so make sure you get your eggs from a trusted source!

 

[Steve Jung]

Key lime pie. I still have egg whites in my freezer from the last time I made it.

 

[RangerWickett]

Ooh . . . a chocolate pie and a key lime pie, you say? I think I could endorse this plan.

 

[Dannyalcatraz]

Almost anything that involves an "egg wash" demands yolks, including many dips for frying batters.

 

[Gulla]

A bit late, but maybe for another time:

Vanilla Ice Cream
1 liter cream (here it is just cream, is "whipping cream" the correct English word?)
2 vanilla pods
250 gram sugar
8 egg yolks.

Split the vanilla pods and put them in a pan with the cream.
Bring to a boil.
Mix the yolks and the sugar in a (big) bowl.
Add the boiling cream (a little at a time) and mix well.
Return the mixture to the pan and heat gently while stirring to 85 degrees (Celsius, yes). At that point it will thicken. Much warmer and it will split and ruin the ice cream.

Leave it to cool in the fridge over night. This lets the mixture mature and will make a richer ice cream.

Put in your Ice Cream machine for 45 minutes. This recipie makes 1,5-2 liters of ice cream, so many ice creame machines can only handle half of it. Or put the bowl in the freezer and stir every half hour until it is properly frozen.

Serve alone or with a delicious, warm pie

Håkon
who solved his "problem" with too many yolks this way yesterday.