yolky recipes

[bea]

... i'm full of queries today!

am about to make lots of meringues... and cannot bear the thought of throwing away all the yolks... apart from scrambling them up! anyone know of any recipes where only the yolk is needed!?

thanks

lemon curd!

Creme brulee- I'm usually in the opposite situation because I make this!

aha! you're right! although delia's lemon curd uses the whole egg.... bet it's just as good with just the yolk... what do you think? ... or alternatively, what is your recipe SenoraPostrophe?

any others?

ps how long does lemon curd last for?

tamum, egg whites are fantastic as thanks to Nigella, i found out that you can freeze your egg whites and it's brilliant when needing to whip up a pudding ... meringue it is! (to the great delight of dh who absolutely loves it!!! - usually raw! )

do you think lemon curd is freezable?

I never realised that bea, thanks! If you want the creme brulee recipe let me know- it's truly yummy.

yes please tamum!

time to get a blow torch that works i think! (dh bought me one years ago and has never worked!)

Right:

600 ml double cream
1 vanilla pod
5 egg yolks
50g caster sugar (you'll need about another 70 g for the tops).

Put cream in saucepan with vanilla oad and heat gently until almost boiling. Remove from heat and allow vanilla to infuse for 10 minutes (you can just add a few drops of vanilla essence if you don't have a pod)

Beat egg yolks with 50g sugar until pale colour. Gradually add hot cream beating all the time until mixed evenly. Pour mixture carefully into 6 ramekins (pour gently- if you get lots of bubbles it's harder to be the brulee bit evenly). Put the ramekins into a roasting tin and add hot water so that it's half way up the sides of the ramekins. Bake in preheated oven at 150 deg C for about an hour until just set- don't let the skin colour (I keep a careful eye on them, it can take a lot less than an hour)

Once they're done sprinkle sugar evenly over the top so that they're completely covered and then either grill for 2-3 minutes or use a blowtorch once you've bought one that works I find it much easier to do them evenly with a blowtorch.

Have fun

Bea - lemon curd lasts for about 2 weeks in the fridge, but I imagine it would freeze, yes.

Mrs beeton's recipe is yolk only - presumably to make it bright yellow - but I don't have it to hand I'm afraid.

You can also use them to make home-made custard - I think the recipe is the same as tamum's creme brulee, but with half milk, half cream. Mmmmm

cheese straws and sweet flan pastry (which you could freeze) use just the yolks.