Pavlova - what to do with the egg yolks?

[Whenismumhome]

I want to try making a pavlova sometime soon for the first time - I hope it doesn’t go disastrously wrong.

Anyway, I’m kind of hesitant to do it though as I don’t want to waste all those egg yolks - what can you do with them?

Mince pie pastry using the recipe my mum's been using for many years (and my sister and I have been using for not quite so many years).

I made some last night :)

Add them to a couple of whole eggs and make scrambled egg for breakfast.

Unless you can use custard up within a day or so.

@billybagpuss

What I usually do is cover them up, put them in the fridge then after a week or 2 I throw them away 😁

Last time I was using up yolks, I did custard with semi-skimmed, because it was too much effort to walk the 50m to the shop...

My dog loves raw egg.

cheese straws - add them to a pastry mix, add in lots of cheese, cut into straw shapes (with a twist to be fancy), sprinkle cheese & salt over the top. Bake.

We always had cheese straws around at Christmas after my mum had made the royal icing for the Christmas cake.

Home made custard is dead easy, hardly takes more time than Birds. This serves 2-3 for certain, maybe a 4th if you don't need a lake full.

7 fl oz Semi skimmed milk in a pan, heat to just on a simmer - I've not tried fully skimmed!

Mix together in a bowl
2 egg yolks
Scant teaspoon of cornflour
Scant dessertspoons of sugar - I keep vanilla pods in mine but you can add extract, and more sugar if you like.

Slowly pour warm milk onto egg mixture, stir well.

Pour back into pan, put pan back on low heat, stir all the time, watch the bottom edge of the pan as you stir, it will start to thicken/catch. When it's the thickness you like eat it

I had three egg yolks to use up this week, made these on Tuesday - none left now! bakingmischief.com/no-chill-small-batch-chocolate-chip-cookies/

Second vote for Delia's custard recipe.

I love how animated MN becomes about egg yolks! Makes me feel calm.

May I strongly recommend Passion fruit curd, which you spread on the Pavlova, top with cream and then top again with fresh passion fruit.

Truly glorious.
The passion fruit really balances the sweetness of the pavlova.

Lemons 2, zested and juiced
Egg yolks 4
Caster sugar 90g
Butter 40g, grated or cubed

Suspend a deep heatproof bowl ovwr a pan of simmering water
Whisk the eggs with the sugar, stir in the juice and zest, add the butter

Set the bowl over the simmering water, atir often, you want the butter and sugar to melt, and the eggs to cook without scrambling. Once butter has melted continue cooking and stirring often for 15 minutes. Take the bowl off the heat.
Place on a windowsill or worktop or table, to cool. Whisk as it cools. It will thicken as it cools. Pot into sterilised jar. Keeps in the fridge for a week. Don't keep it in a cupboard.

Pate sucre

Creme brulee is the only acceptable answer imo

@FlibbertyGiblets
That sounds lovely, I'm going to make pavlova just to give it a try!

@FlibbertyGiblets
My mouth is watering
Thank you. I’d like to give pavlova a go, but am useless at meringues. Any ideas?
They are always too crunchy.

Pavlova I use a BBC recipe. I'll find it in a mo.

@FlibbertyGiblets

Lemons 2, zested and juiced Egg yolks 4 Caster sugar 90g Butter 40g, grated or cubed

Suspend a deep heatproof bowl ovwr a pan of simmering water
Whisk the eggs with the sugar, stir in the juice and zest, add the butter

Set the bowl over the simmering water, atir often, you want the butter and sugar to melt, and the eggs to cook without scrambling. Once butter has melted continue cooking and stirring often for 15 minutes. Take the bowl off the heat.
Place on a windowsill or worktop or table, to cool. Whisk as it cools. It will thicken as it cools. Pot into sterilised jar. Keeps in the fridge for a week. Don't keep it in a cupboard.

Same as my recipe.

Hurrah Ironing. We're of the same vintage I reckon #60s kid #groovy

@FlibbertyGiblets

Hurrah Ironing. We're of the same vintage I reckon #60s kid #groovy

Spot on 😂😂😂😂 mine came from a recipe book of my mum’s

Lemon curd, especially home made, is blooming lovely.

Okay so this recipe is for individual meringues but it makes an epic Pavlova.

www.bbcgoodfood.com/recipes/ultimate-meringue

Chewy inside, if you like that kinda thing.

@CreditScoreOfaHomelessGhost

Creme brulee is the only acceptable answer imo

I agree with this

Or - freeze them. For a later creme brulee.

Key lime pie hummingbird recipe is easy to make and delicious 😘

I would make a creme patisserie to fill the pavlova. Much nicer than just whipped cream.

Thanks I’ll give that one a whirl
Had so many disasters, and I love them

Tell me about creme brulee.

I do a cheat version - half and half posh boughten real custard and creme fraiche with a demerara sugar blow torch top...