Joined: 14 Feb 2006 Posts: 24 Location: Sydney, Australia
Posted: Wed Jun 21, 2006 1:21 am Post subject: Egg Yolks!!
MMMM....Macaroons, meringues, pavlova, friands and financiers - I have to say that the white is my favourite part of the egg, soft, fluffy, light as air and delicate in flavour, i love using it in both sweet and savoury dishes...but what to do with the yolks!?
I have quite a lot leftover - and aside from making ice-cream (which is tiresome to make without an ice-cream machine, but my whole family is addicted to), what do I do with these lonely partnerlless yolks?
Any scrumdidlyumptiously deliciously exquisite and inspiring recipes and suggestions are welcome..
Joined: 23 Nov 2004 Posts: 450 Location: a Dutchie in HongKong
Posted: Wed Jun 21, 2006 6:17 pm Post subject:
Sabayon? You can use 2 whole eggs and two yolks.
Fried eggs with an extra yolk ?!
Use them in quiche?
portuges custard tarts as mentioned in another thread?
Chocolate pots de crème?
I know I have the recipe from this blog or a reference to another blog from someone, can't find it back, but I tried them and they are wonderful, make sure to use small pots and do not overbake!
Chocolate pots de crème
A classic recipe, with some guidance from Williams-Sonoma and some inspiration from Nigella Lawson.
2 cups chilled whipping cream
2 teaspoons instant espresso powder
150 gr. /5 ounces bittersweet or semisweet chocolate, finely chopped
6 large eggs yolks
2 tablespoons sugar
1 teaspoon vanilla extract
pinch of salt
Sweetened whipped cream
Chocolate covered espresso beans
Candied pecans or other nuts
Preheat oven to 325º F (160º C) with rack in centre position.
In a medium, heavy-bottomed saucepan, combine the cream and espresso powder. Bring the mixture to a simmer while you whisking to dissolve the espresso powder. Once simmering, remove from the heat, add the chocolate and stir until it is melted and smooth. Set aside.
In a large bowl, whisk the egg yolks, sugar and vanilla, and salt until it the yolks lighten. Stir in the melted chocolate. Strain (you may want to strain into a measuring cup or a pitcher with a spout to ease in pouring).
Place 6 3/4 cup in a large roasting pan. Divide the mixture evenly between the ramekins. I usually transfer the pan to the oven at this point, as I tend to spill water in the next step. Prepare a Bain Marie by pouring water from a recently-boiled kettle around the ramekins, until it comes about halfway up the sides. Cover the entire pan with aluminium foil and bake until the custard is set around the edges about 25 minutes. Alternatively, you can prepare the Bain Marie on a countertop and then transfer to the oven, but as I said I tend to spill.
When just set (they should still be wobbly in the centre), remove the baking pan from the oven and transfer to a rack to cool for 10 minutes. Remove the ramekins from the roasting dish and allow to come to room temperature. When cool, cover and chill for at least 3 hours, preferably overnight.
To serve, whip the cream with the sugar and garnish the custards. Can be served chilled or at room temperature, though I prefer somewhere in between. The custard seems to be at its silken best and fullest flavour when the chill is off the cup but not as far as being warm.
A dash of a liqueur like Grand Marnier, Crème de Cacao or Kaluha would be great seasonal additions to the whipped cream garnish.
For a change of pace, omit the espresso and instead add 1 teaspoon of chilli powder (or to taste) for a spicy chocolate hit. Cinnamon and other spices can be similarly substituted.
(isn't this a good copy-paste-job?!Hope |I'm not offending someone by not remembering where it came from...)
Heat the yolks au bain marie, stirring in quite a lot of sugar, until it's all rather thick and creamy. Then add mascarpone, making a custard like light yellow cream. Drench "savoiardi" (italian biscuits, which can be replaced by any light sugary cookies, although it is not the same...) in strong coffee, put a layer of them in a bowl, drizzle with marsala (or other liquor) and add a layer of the cream. Then another layer of the biscuits, etc. Finish with a layer of cream, adding either cocoa powder or chocolate flakes on top.
For a somewhat lighter version, add some whisked egg whites to the cream. Fot the alcoholic version, add marsala to the mascarpone cream as well as drizzling it over the biscuits.
Joined: 29 Sep 2004 Posts: 2498 Location: Los Angeles, California, USA
Posted: Fri Jun 30, 2006 2:29 pm Post subject:
I have some yummy ice cream recipes that use a lot of yolks. Are you in the broily Northern Hemisphere where an ice cream might be just the thing?
Give me a nod and an idea of your favorite flavors and I'll pass on a recipe. _________________ God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor
agree with lemon curd ~ I can taste it while typing the words
custard is another word _________________ "I've never accepted the external appearance of things as the whole truth. The world is much more elaborate than the nerves of our eye can tell us." - James Gleeson
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