What can I do with 4 egg yolks?

[Bouquetsofdynomite]

Have just finished what should be a faaaaaabulous lemon thingy (egg whites, condensed milk, lemon zest, sponge fingers - jealous yet?) but now have 4 egg yolks (one was a double yolker.)
Any suggestions as to what I can do with it?

Baked egg custard.
Ingredients
3/4 free-range egg yolks
75g/2¾oz caster sugar
200ml/7fl oz milk
200ml/7fl oz double cream

1 vanilla pod, splitWhisk together the egg yolks and caster sugar in a large bowl until light and pale.
2. Heat the milk, cream and vanilla pod in a saucepan for three minutes. Do not boil.
3. Pour the milk and cream gradually into the egg mixture, stirring well. Place this back into the pan and return to the heat for three minutes, with continuous stiring until it thickens to coat the back of a spoon.

I like to serve this with rhubarb.

is that lemon thing called st clements pudding?

Just had some of my lemony pud and it's totally orgasmic/aphrodisiac (DH is v impressed ). It was originally called Lovely Lemon Layer and was in my junior school's homemade fundraising cookbook which my mum has now lost. I just kind of reinvented it from memory - grated 3 lemons, juiced 1 and a half of them, mixed with a tin of condensed milk, whisked up 3 egg whites and folded them in. Poured it on to sponge fingers, clingfilmed it and left in the fridge for 6 hrs. Will be even nicer in the morning once the sponges have softened up a bit more.
Thanks Lazymoo, not a custard fan though, do you think that would freeze into ice cream or would there be skin issues?

lemon curd, unless you are sick of lemon after all that !

zabaglione?

Chocolate mousse. Long time since I have made it, but IIRC it's dark chocolate and cream melted together, vigourously beat in a little liqueur then gently beat in egg yolks and pour into individual dishes. Put in the fridge for several hours or overnight.

You could leave out the liqueur, but because it's got raw eggyolks in it it's already an adults-only dessert.

Lazymoo's custard would make very nice ice-cream, BTW.