Does anyone have any good recipes that require a lot of yolks?
I constantly make an Angel Food recipe that requires 12 egg whites, but I never know how to use the yolks. Sometimes my father uses them to cook, but most times I end up throwing most of them away.
Do you know any good recipes that require a lot of yolks or any way I could use them?
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7 Answers
Almond Chocolate Creme Brulee – DELICIOUS
Hollandaise Sauce – great with Eggs Benedict or on fish or steamed veggies
Zabaglione – Another fabulous dessert
Homemade Mayonaise
Lemon Pudding – for Lemon Merangue Pie?
Lemon or Orange Curd
Egg Yolk Tempera Painting
Mix equal amounts of egg yolk and water, and then add small amounts of pigment. Egg tempera is suitable for painting on wood, cloth and parchment, and produces very clear, easily-altered colours.
Or you can use them for a protein treatment for your hair or a facial masque.
Feed to your cat or dog for a shiny coat.
La Bourride – A traditional French Provence fish stew.
Vanilla Creme Brulee
Chocolate Mousse
Pots de creme.
Aioli – Serve over freshly steamed asparagus spears.
Lemon meringue pie uses both the yolks (for the lemon curd) and the whites (for the meringue).
A creamy ice cream recipe can take 5 or 8 yolks.
Ice cream, bread pudding, pudding—basically anything with a custard in it will take a good amount of yolks if you want a rich, creamy one. Personally, I’m a big fan of key lime pie with whipped cream on top instead of meringue. That takes 4 yolks and is super fast and easy to make.
I’m a huge fan vanilla custard – it’s super-easy, and it uses 4 yolks for a small-ish amount of custard. Throw some fresh berries on top of it, and you’ve got a heavenly dessert!
Disclaimer: I haven’t tried that particular recipe, but it looks close to the one I use. If you’re interested, I can find mine and post it for you later!
Lemon Pudding
You can use this for pie or tarts too
¾ cup sugar
¼ cup cornstarch
2½ cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch salt
½ cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature
Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
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