Type what you have

Ingredients

• ✓ egg yolk
• feta cheese
• green onion
• egg
• puff pastry
• water

Instructions

1. 1 Gather the ingredients. Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a small bowl, blend feta cheese, green onions, and egg.
3. 3 Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square.
4. 4 Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
5. 5 Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

By Christine L

Ingredients

• ✓ egg yolk
• egg white
• corn kernel
• all-purpose flour
• salt
• red pepper
• vegetable oil

Instructions

1. 1 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up; the egg whites will form sharp peaks.
2. 2 Combine corn, egg yolks, flour, salt, and cayenne pepper in a large bowl; fold in whipped egg whites.
3. 3 Heat oil in a large skillet over medium-high heat. Drop tablespoonfuls of batter into the hot oil in batches without crowding the skillet; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.

By Anna Silvani-Morrison

Ingredients

• ✓ egg yolk
• beer
• sugar
• kosher salt
• active dry yeast
• bread flour
• butter
• water
• water
• baking soda
• kosher salt
• hot dog

Instructions

1. 1 Gather all ingredients.
2. 2 Heat beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C); pour into a bowl. Add sugar and 2 teaspoons kosher salt; sprinkle yeast on top and let stand for 5 minutes until yeast begins to foam.
3. 3 Place bread flour and butter in a bread machine. Add yeast mixture; select Dough cycle.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 2 baking sheets or line with parchment paper. Beat egg yolk in a small bowl with 1 tablespoon water; set aside.
5. 5 Stir baking soda into 10 cups water in a large pot until dissolved; bring to a boil.
6. 6 Turn dough out onto a lightly-oiled surface; roll into a 10x20-inch rectangle. Slice dough into eighteen 1-inch wide strips; wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
7. 7 Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
8. 8 Arrange boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with egg yolk mixture; sprinkle with remaining 1/4 cup salt.
9. 9 Bake in the preheated oven until golden brown, about 15 minutes.
10. 10 Serve and enjoy!

By What's for dinner, mom?

Ingredients

• ✓ egg yolk
• olive oil
• baby spinach
• butter
• shallot
• nutmeg
• heavy cream
• salt
• black pepper
• butter
• shallot
• white wine vinegar
• lemon juice
• butter
• ritz cracker
• beef tenderloin

Instructions

1. 1 Heat olive oil in saute pan over medium heat. Add spinach and cover for 1 minute to steam. Uncover and stir spinach until it is wilted. Drain spinach, dry between paper towels, and chop. Melt butter in the same pan over medium heat. Add shallots and saute for a minute. Add heavy cream and nutmeg; stir to combine. Add chopped spinach and combine thoroughly. Remove from heat when spinach is creamy. Add salt and pepper. Set aside.
2. 2 Melt 1 tablespoon butter in a separate saute pan; add shallots and white wine vinegar. Cook until all liquid has evaporated, about a minute. Remove from the pan; set aside to cool.
3. 3 Add egg yolk and lemon juice to blender; slowly blend in half cup of melted butter until mixture is smooth and creamy. Pour into shallots mixture. Stir in chopped fresh tarragon.
4. 4 To assemble bites, place about 1-1/2 teaspoons creamed spinach on top of a RITZ Cracker. Place a slice of steak on top of the creamed spinach, then drizzle with about 1-1/2 teaspoon bearnaise sauce over the steak.

By RITZ Crackers

Ingredients

• ✓ egg yolk
• white bread
• cream cheese
• onion
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine cream cheese, onion, and egg yolks in a large bowl; beat with an electric mixer until blended. Spread cream cheese mixture evenly on bread and lightly sprinkle with paprika. Place on baking sheets.
3. 3 Bake in the preheated oven until cheese puffs start to slightly brown, 10 to 15 minutes.

By mommyof3or4

Ingredients

• ✓ egg yolk
• oil
• potato
• italian-style seasoning
• all-purpose flour
• egg white
• bread crumb

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
3. 3 Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
4. 4 Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
5. 5 Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.

By Mary

Ingredients

• ✓ egg yolk
• garlic
• vegetable oil
• salt
• pepper
• red wine vinegar
• egg
• shallot
• salmon
• salt
• pepper

Instructions

1. 1 To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.
2. 2 Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.
3. 3 To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

By DCTINK

Ingredients

• ✓ egg yolk
• cream cheese
• feta cheese
• carrot
• garlic powder
• basil
• parsley
• wonton wrapper
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix cream cheese, feta cheese, carrot, garlic powder, egg yolk, basil, and parsley together in a bowl.
3. 3 Place a wonton wrapper on a work surface and wet the corners of the wrapper with a moist finger. Spoon 1 teaspoon of filling in the center of the wrapper; fold wrapper over the filling, sealing the edges shut. Repeat with remaining wrappers and filling. Place wontons on a baking sheet and brush with soy sauce.
4. 4 Bake in the preheated oven until corners of wontons are brown, 10 to 12 minutes.

By Jessica

Ingredients

• ✓ egg yolk
• potato
• nutmeg
• butter
• vegetable oil
• parmesan cheese
• spinach
• all-purpose flour
• egg
• peanut oil
• bread crumb

Instructions

1. 1 Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then reduce the heat and simmer until tender enough to easily pierce with a fork. Drain and toss gently over low heat for a minute to completley dry out. Press them through a sieve or just mash with a potato masher until smooth. Season with salt, pepper and nutmeg. Mix in the butter and egg yolk, then spread out on a tray to cool.
2. 2 Preheat the oil in a deep-fryer to 365 degrees F (180 degrees C). The oil is the proper temperature when a cube of bread browns in about 15 seconds.
3. 3 In a large bowl, mix together the Parmesan cheese and spinach. Blend in the mashed potatoes. On a floured surface, using floured hands, roll small handfuls of the mixture into cylinders about 3/4 inch thick and 2 1/2 inches long. Tap the ends to flatten.
4. 4 Season 1/2 cup of flour with salt and pepper and place on a tray. In a shallow bowl, whisk together the eggs and peanut oil. Place the bread crumbs into a separate shallow bowl. Roll the croquettes in seasoned flour, then dip into the egg and then coat with bread crumbs.
5. 5 Fry the croquettes a few at a time, so they have some room in between, until golden brown, 5 to 6 minutes. Carefully remove from the oil using a slotted spoon and drain on crumpled paper towels.

By Tonmere

Ingredients

• ✓ egg yolk
• egg white
• greek yogurt
• celery
• anaheim chile pepper
• mayonnaise
• dijon mustard
• buffalo wing sauce
• garlic salt
• onion powder
• black pepper
• paprika
• cheddar cheese

Instructions

1. 1 Beat egg yolks, celery, yogurt, Anaheim pepper, mayonnaise, mustard, Buffalo wing sauce, garlic salt, onion powder, black pepper, and paprika together in a bowl with a fork until mixture is creamy and smooth. Mix in Cheddar cheese.
2. 2 Place egg white halves on a platter. Spoon egg yolk mixture evenly into egg white halves.

By klouddweller

Ingredients

• ✓ egg yolk
• milk
• egg
• salt
• all-purpose flour
• cottage cheese
• butter
• sugar
• lemon juice
• vanilla extract
• butter
• cinnamon sugar

Instructions

1. 1 Place the milk, whole eggs, salt, and flour into a blender. Blend until smooth. Refrigerate at least 20 minutes. Meanwhile, make the filling by beating together the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract in a bowl with an electric mixer until smooth.
2. 2 Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
3. 3 Melt some of the 2 tablespoons of butter in a skillet over medium-high heat. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cook until golden on the bottom, and no longer wet on the top, about 2 minutes per crepe. Repeat with remaining batter.
4. 4 Place 1 to 2 tablespoons of the filling near one edge of a crepe. Fold this side up towards the center, then fold the sides in. Fold the top over the filling, and place seam-side-down onto the prepared baking sheet. Repeat with the remaining crepes and filling.
5. 5 Bake in the preheated oven 10 minutes, then sprinkle with cinnamon sugar, and continue baking until lightly golden, about 5 minutes more.

By Trish

Ingredients

• ✓ egg yolk
• rice wine
• salt
• shrimp
• oil
• all-purpose flour
• water
• cornstarch
• salt
• white sugar
• shortening
• baking powder

Instructions

1. 1 In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
2. 2 Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
3. 3 In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. 4 One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

By SHERRY_G

Ingredients

• ✓ egg yolk
• whole milk
• active dry yeast
• sugar
• flour
• sunflower oil
• kosher salt
• mozzarella cheese
• ricotta cheese
• butter

Instructions

1. 1 Whisk together milk, yeast, and sugar in a large bowl. Let stand, covered with a kitchen towel, until mixture is foamy, about 10 minutes.
2. 2 Sift flour into milk mixture. Add oil and 3/4 teaspoon salt; stir with a rubber spatula until mixture is well combined and a shaggy dough forms. Transfer to a work surface and shape into a ball; knead until smooth and soft but slightly sticky, about 5 minutes.
3. 3 Shape dough into a ball and lightly brush with oil; transfer to a large bowl and cover loosely with plastic wrap. Let rise in a warm (70 to 80 degrees F (21 to 26 degrees C)) place until doubled in size, about 1 1/2 hours.
4. 4 Stir together mozzarella and ricotta in a small bowl. Season with remaining pinch of salt; stir to combine.
5. 5 Divide dough into 4 equal portions. Roll each into a 5x8-inch oval, about 1/4 inch thick, on a lightly floured work surface. Spread about 1/4 cup cheese mixture over each oval, leaving a 11/2-inch border uncovered. Fold the long edges of each oval inward to meet at the center and pinch the seam together tightly to seal in cheese mixture. Turn dough over, so the seam side is down. Use a small, sharp knife to make a shallow lengthwise slit down the center of the top layer of dough, stopping within 1 inch of each end. Use your fingers to roll each long edge away from the slit and tuck it under to create a rolled border, sealing in some of the cheese mixture.
6. 6 Evenly divide and spread remaining cheese mixture (about 1/4 cup each) in the centers of each flatbread, lightly pressing into dough. Arrange flatbreads 2 to 3 inches apart on 2 parchment-lined baking sheets. Cover with a kitchen towel in a warm place (70° to 80°F) until slightly puffed, 25 to 30 minutes.
7. 7 Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Bake, rotating baking sheets halfway through, until edges are golden brown, 20 to 25 minutes. Use a spoon to make a well in the center of the filling in each flatbread. Put an egg yolk in each well. Bake until yolks are thickened but still runny, 30 to 40 seconds more.
9. 9 Transfer flatbreads to a serving platter. Top each with 1/2 tablespoon butter. Stir yolks into melted cheese. Serve hot.

By Anna Voloshyna

Ingredients

• ✓ egg yolk
• butter
• all-purpose flour
• milk
• salt
• white pepper
• phyllo dough
• feta cheese
• monterey jack cheese
• butter
• flat leaf parsley

Instructions

1. 1 Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth. Gradually stir in the hot milk so that no lumps form. Cook, stirring constantly, until the sauce thickens enough to coat a metal spoon. Season with salt and white pepper, remove from the heat and set aside to cool.
2. 2 When the sauce is cooled, stir in the feta cheese, egg yolks, Monterey jack cheese, 3 tablespoons melted butter and parsley.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Cut the sheets of phyllo dough into strips about 3 inches wide. Use one stack at a time, covering the rest with a damp towel to keep them from drying out.
4. 4 Lay out one piece of phyllo at a time. Brush with butter, and place about 1 teaspoon of the cheese mixture on one end. Fold one corner up to match the other edge. Continue folding in triangle shape until you reach the end of the strip. Place on a baking sheet, and continue with the remaining strips of dough.
5. 5 Bake for 15 to 20 minutes in the preheated oven, or until golden brown. These can also be prepared ahead of time, and frozen after folding. Bake when ready to serve.

By HAPPYCOOKER03

Ingredients

• ✓ egg yolk
• butternut squash
• salt
• black pepper
• cayenne pepper
• mascarpone cheese
• parmesan cheese
• wonton wrapper
• butter
• garlic
• sage
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place mashed squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until filling is combined.
3. 3 Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton.
4. 4 Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
5. 5 Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic.
6. 6 Meanwhile, bring a saucepan of lightly salted water to a boil. Drop filled ravioli into boiling water, a few at a time, and cook until they float to the top, about 2 minutes.
7. 7 Drain ravioli, and transfer to the skillet. Increase heat to medium-high, and cook just until ravioli are infused with garlic butter flavor, about 2 or 3 more minutes.
8. 8 Serve hot; sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

By John Mitzewich

Ingredients

• ✓ egg yolk
• all-purpose flour
• water
• salt
• vegetable shortening
• butter
• shallot
• parsley
• garlic
• chile powder
• ground beef
• onion
• beef broth

Instructions

1. 1 Place flour in a large bowl. Make a well in the center; add water and salt. Mix lightly with a wooden spoon until dough comes together. Cover with plastic wrap and chill for 30 minutes.
2. 2 Mix shortening and butter together in a small bowl.
3. 3 Transfer dough to a flat work surface; roll into a rectangle about 1/4-inch thick. Spread 1/2 of the shortening mixture on top. Fold 1 side of the rectangle into the center; spread remaining shortening on top. Fold other side of the rectangle over the first, like a letter. Roll into a 1/4-inch-thick rectangle; fold into thirds. Repeat the rolling and folding process one more time.
4. 4 Wrap dough with plastic wrap and chill, 8 hours to overnight.
5. 5 Fill a baking pan with water and place on the bottom rack of the oven. Preheat oven to 375 degrees F (190 degrees C).
6. 6 Pound shallots, parsley, garlic, and chile powder into paste with a mortar and pestle.
7. 7 Preheat a large skillet over medium heat; cook and stir beef until browned, about 5 minutes. Stir in shallot paste, onion, and beef broth. Cover and cook, stirring constantly, until juices are absorbed, about 10 minutes. Let cool, about 5 minutes.
8. 8 Roll chilled dough to a rectangle about 1/2-inch thick. Cut into 2 1/2-inch circles. Place 1 1/3 tablespoon of the beef mixture on 1 side of each circle. Fold and lightly press edges to seal.
9. 9 Transfer filled patties to a baking sheet. Brush tops and edges with egg yolk.
10. 10 Bake in the preheated oven until puffy, about 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and continue baking until golden brown, about 20 minutes.

By Red-run

Ingredients

• ✓ egg yolk
• all-purpose flour
• baking powder
• canola oil
• butter
• yogurt
• egg
• sour cream
• sugar
• salt
• feta cheese
• parsley
• olive oil
• paprika
• sesame seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
2. 2 Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.
3. 3 Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
4. 4 Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.

By iyigunler

Ingredients

• ✓ egg yolk
• vanilla ice cream
• granulated sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.
2. 2 Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.
3. 3 Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.
4. 4 Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.
5. 5 When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.

By Annie Campbell

Ingredients

• ✓ egg yolk
• sweetened condensed milk
• key lime juice
• graham cracker crust

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Combine sweetened condensed milk, key lime juice, and egg yolks in a large bowl; mix well.
4. 4 Pour mixture into unbaked graham cracker crust.
5. 5 Bake in the preheated oven until filling is set, about 15 minutes.
6. 6 Allow to cool completely before slicing.

By DINNER2

Ingredients

• ✓ egg yolk
• heavy cream
• half-and-half
• cinnamon red hot candy

Instructions

1. 1 Whisk 1 cup cream and egg yolks together in a large bowl until well combined.
2. 2 Combine half-and-half, remaining 1 cup cream, and red hot candies in a large saucepan over medium-low heat; cook, stirring until candies dissolve, 5 to 10 minutes.
3. 3 Pour 1 cup red hot candies mixture into cream-egg mixture in the bowl; whisk until well combined. Pour cream-egg mixture into remaining red hot candies mixture in the saucepan; whisk until well combined. Cook, stirring over medium heat, keeping mixture just under a boil, until it coats the back of a spoon, about 5 minutes.
4. 4 Strain red hot candies mixture into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
5. 5 Pour red hot candies mixture into an ice cream maker and process according to manufacturer's instructions.

By Scott Swenson

Ingredients

• ✓ egg yolk
• sweetened condensed milk
• key lime juice
• graham cracker crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
3. 3 Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
4. 4 Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

By JetsonRING

Ingredients

• ✓ egg yolk
• sweetened condensed milk
• lemon
• graham cracker crust

Instructions

1. 1 Beat condensed milk and egg yolks in a bowl with an electric mixer until smooth. Add lemon juice and stir until mixture begins to thicken. Pour into graham cracker crust.
2. 2 Refrigerate pie until set in the middle, 6 hours to overnight.

By greatvaluechef

Ingredients

• ✓ egg yolk
• lemon juice
• butter
• kosher salt
• cayenne pepper

Instructions

1. 1 Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
2. 2 Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat.
3. 3 Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.

By NicoleMcmom

Ingredients

• ✓ egg yolk
• coconut
• coconut milk
• white sugar

Instructions

1. 1 Cook and stir shredded coconut in a small skillet over medium-low heat until lightly browned and fragrant, about 5 minutes. Set aside.
2. 2 Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Strain coconut milk mixture through a sieve. Discard solids; pour liquid back into top of double boiler over simmering water.
3. 3 Fill a large bowl with ice and cold water; set aside.
4. 4 Whisk egg yolks into coconut milk mixture until thickened. Place top of double boiler in ice water until coconut milk mixture is cooled to room temperature, about 20 minutes.
5. 5 Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions.

By John Wironen

Ingredients

• ✓ egg yolk
• cream cheese
• sugar
• vanilla extract

Instructions

1. 1 Beat together cream cheese and sugar in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolk and vanilla until well combined. Cover and chill in the refrigerator before using in pastries and baking them.

By POKEY-TURTLE

Ingredients

• ✓ egg yolk
• sweetened condensed milk
• key lime juice
• white sugar
• cream of tartar
• graham cracker crust

Instructions

1. 1 Beat egg yolks in a large bowl until very light and fluffy. Add sweetened condensed milk; beat until doubled in volume. Beat in lime juice; refrigerate yolk mixture until ready to use.
2. 2 Beat egg whites in a large glass or metal bowl with an electric mixer until foamy; gradually add sugar and cream of tartar, continuing to beat until stiff peaks form.
3. 3 Gently fold egg whites into yolk mixture until well blended; pour into crust and freeze. Serve frozen.

By Allie

Ingredients

• ✓ egg yolk
• marsala wine
• white sugar
• salt
• heavy cream

Instructions

1. 1 Whisk Marsala wine, sugar, egg yolks, and salt together in a metal bowl.
2. 2 Set the bowl over medium-low heat or over a pan of simmering water; hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other hand. Continue cooking until mixture is very thick and reaches the ribbon stage, about 10 minutes.
3. 3 Meanwhile, fill a large bowl with ice and cold water. Remove custard from heat; set the bowl in the ice bath to cool completely, whisking occasionally, 20 to 30 minutes.
4. 4 Whisk cold cream in a separate chilled bowl until soft peaks form. Fold into the cooled custard until just barely combined; do not overmix.
5. 5 Transfer to a chilled airtight freezer container, press 1 piece of plastic wrap directly onto top of custard, and seal container. Freeze until firm, 4 hours to overnight.

By John Mitzewich

Ingredients

• ✓ egg yolk
• lemon
• white sugar
• salt
• coconut oil

Instructions

1. 1 Fill a medium saucepan with 1 inch of water and heat until barely simmering.
2. 2 Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes.
3. 3 Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
4. 4 Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent skin from forming. Refrigerate until set and chilled, at least 2 hours.

By LauraF

Ingredients

• ✓ egg yolk
• heavy cream
• half-and-half
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat heavy cream and half-and-half in a heavy-bottomed saucepan over medium-low heat until barely simmering, stirring frequently. Reduce heat to low.
3. 3 Whisk egg yolks, sugar, and salt together in a large bowl until thoroughly combined.
4. 4 Slowly pour about 1/2 cup of hot cream mixture into egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to egg yolk mixture. Pour egg yolk mixture back into the saucepan with remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
5. 5 Pour ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight.
6. 6 The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions.
7. 7 Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving. Enjoy!

By Autumn Pumpkin

Ingredients

• ✓ egg yolk
• milk
• lavender flower
• white sugar
• heavy cream

Instructions

1. 1 Heat milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat; infuse lavender for about 20 minutes. Remove and discard flowers.
2. 2 Beat sugar and egg yolks together in a large bowl; whisk in lavender-infused milk, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan; heat over low heat, whisking constantly, until mixture thickens and coats the back of a spoon, 7 to 10 minutes. Remove from heat; cool slightly, about 5 minutes. Stir in heavy cream. Transfer mixture to a bowl; chill in the refrigerator at least 4 hours.
3. 3 Pour mixture into an ice cream maker and freeze until it reaches "soft-serve" consistency according to the manufacturer's instructions. Transfer to an airtight lidded container; cover the surface with plastic wrap and seal. Freeze ice cream at least 2 hours to overnight.

By Syd