Type what you have

Ingredients

• ✓ egg yolk
• mashed potato
• all-purpose flour
• farina cereal
• egg
• salt

Instructions

1. 1 Mix potatoes, flour, cereal, eggs, egg yolks, and salt together in a bowl using your hands until the mixture comes together into a workable dough. Roll dough into 4- to 5-inch long logs with the diameter of a quarter.
2. 2 Bring a large pot of water to a boil, add the dough logs, and cook until the dumplings float, about 15 minutes.

By NE mom

Ingredients

• ✓ egg yolk
• cottage cheese
• salt
• all-purpose flour
• baking powder
• water
• vegetable oil

Instructions

1. 1 Combine cottage cheese, egg yolks, and 3/4 teaspoon salt in a medium bowl; set aside.
2. 2 Whisk flour, remaining 1 teaspoon salt, and baking powder together in a separate bowl. Add cold water and oil; mix or knead into a smooth dough.
3. 3 Roll dough out on a lightly floured surface; cut into 3-inch circles using a glass, can, or cookie cutter. Place a spoonful of cottage cheese filling onto each circle. Fold in half and pinch edges together to seal.
4. 4 Bring a large pot of lightly salted water to a boil. Carefully drop pierogies into water; cook until they float, 3 to 4 minutes. Remove from water with a slotted spoon; place on a cooling rack set over a baking sheet to drain.

By BRIDY

Ingredients

• ✓ egg yolk
• rhubarb stalk
• white sugar
• water
• lemon juice
• salt
• butter

Instructions

1. 1 Combine diced rhubarb, sugar, water, lemon juice, and salt in a medium-sized saucepan. Bring to a boil over medium heat, then reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft, about 10 minutes.
2. 2 Pour rhubarb mixture into a mini food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup rhubarb mixture; return remaining mixture to saucepan over low heat.
3. 3 Whisk egg yolks together in a small bowl. Slowly add reserved 1/3 cup rhubarb mixture, whisking constantly. Slowly whisk egg-rhubarb mixture back into the saucepan; continue whisking until mixture thickened and curd coats the back of a metal spoon, about 5 minutes. Whisk in butter until melted and fully incorporated.
4. 4 Pour into a sterile jar, cool, and cover. Store curd in the refrigerator for up to 1 week.

By France Cevallos

Ingredients

• ✓ egg yolk
• yam
• sweet potato
• syrup
• butter
• egg
• pineapple
• cornflake crumbs
• brown sugar
• marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (177 degrees C).
2. 2 Beat sweet potatoes, 4 tablespoons butter, eggs, and egg yolk in a bowl with an electric mixer until smooth and creamy. Fold in pineapple; transfer to a 1 1/2-quart casserole dish.
3. 3 Combine cornflake crumbs, remaining 2 tablespoons butter, and brown sugar; spoon across top of casserole, in alternating rows at a diagonal, followed by a row of marshmallows. Repeat until you have 5 cornflake rows and 4 marshmallow rows.
4. 4 Bake in the preheated oven until marshmallows have turned golden brown, about 30 minutes.

By Bruce's Yams

Ingredients

• ✓ egg yolk
• potato
• butter
• white pepper
• salt
• cheddar cheese
• onion
• egg
• water
• all-purpose flour
• bread crumb
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes; mash in the bottom of the pot until no lumps remain.
2. 2 Place the pot over low heat. Stir butter into mashed potatoes; cook, stirring constantly, until butter is melted and potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl; refrigerate until completely cooled, at least 30 minutes.
3. 3 Beat egg yolks into cooled potatoes; season with white pepper and salt. Stir in Cheddar cheese and diced onion. Shape potato mixture into tennis ball-sized balls; place in a baking dish and refrigerate until thoroughly chilled, at least 1 hour.
4. 4 Beat eggs and water together in a bowl. Place flour and bread crumbs into 2 separate wide, shallow bowls.
5. 5 Gently roll 1 potato ball in flour to coat; shake off excess. Dip into beaten egg, turning to coat; lift up so excess egg drips back into the bowl. Press into bread crumbs, turning until coated on all sides. Gently toss coated ball between your hands so any loose bread crumbs fall off. Place onto a plate while repeating with remaining potato balls; do not stack.
6. 6 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
7. 7 Carefully add potato balls, in batches, to hot oil; deep-fry until golden brown, about 5 minutes. Drain on a paper-towel-lined plate. Add more oil as needed between batches; heating to 375 degrees F (190 degrees C) before continuing to fry.

By Louise Honey-Jones

Ingredients

• ✓ egg yolk
• vidalia onion
• margarine
• flour
• salt
• chicken broth
• milk
• heavy cream
• paprika
• black pepper
• hot pepper sauce
• parsley

Instructions

1. 1 In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
2. 2 Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
3. 3 When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ egg yolk
• spinach
• butter
• onion
• ricotta cheese
• parmesan cheese
• egg
• nutmeg
• salt
• black pepper
• butter
• phyllo dough

Instructions

1. 1 Make filling: Place spinach in a skillet over medium heat and cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
2. 2 Heat butter in a skillet over medium heat. Cook onion in hot butter until slightly softened, about 3 minutes. Add chopped spinach; cook and stir for 2 minutes. Transfer mixture to a bowl to cool slightly, about 5 minutes.
3. 3 Stir ricotta cheese, Parmesan cheese, eggs, nutmeg, salt, and pepper into cooled spinach mixture until well combined. Set filling aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Make pie: Grease a 9-inch pie dish or tart pan with melted butter. Unwrap phyllo dough. Keep sheets covered with a damp cloth to prevent them from drying out.
6. 6 Lay 1 sheet of phyllo over the prepared dish flush with the edge, so excess phyllo hangs over only one side. Press sheet gently into the dish and brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner with up to 12 sheets, brushing each with butter and working clockwise, laying each at a slight angle to the previous sheet.
7. 7 Spoon filling evenly into the phyllo-lined dish. Using the back of a spoon, make 6 indentations in filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
8. 8 Fold overhanging phyllo dough, one sheet at a time, into the center to cover filling, brushing each with butter. Brush the top of pie with butter.
9. 9 Bake in the preheated oven until phyllo is dark golden brown, about 40 minutes. Remove and let cool slightly before slicing.

By PaolaAlbanesi

Ingredients

• ✓ egg yolk
• bittersweet chocolate
• sugar
• margarine
• concord grape wine
• matzo sheet
• nut

Instructions

1. 1 Place chocolate in a microwave-safe glass or ceramic bowl; microwave in 15-second intervals, stirring after each interval, until chocolate is almost melted. Stir until smooth. Set aside.
2. 2 Beat 1 cup sugar and margarine together in a large bowl until light and fluffy. Beat in egg yolks, one at a time, until well blended; fold in chocolate.
3. 3 Beat egg whites and 1 pinch sugar in a medium bowl until stiff peaks form; fold into chocolate mixture.
4. 4 Pour ¼ bottle wine into an 8x8-inch baking dish. Soak 1 matzo sheet briefly on both sides; transfer to a serving platter (do not oversoak or matzo will fall apart). Add more wine to the baking dish as needed.
5. 5 Spread thin layer chocolate mixture over wine-soaked matzo. Repeat soaking matzo and spreading with chocolate mixture; stack matzo layers on top of each other. Frost sides of matzo cake with remaining chocolate mixture.
6. 6 Press nuts onto cake sides or sprinkle on top. Refrigerate before serving, 8 hours to overnight.

By BSROSS

Ingredients

• ✓ egg yolk
• active dry yeast
• water
• honey
• salt
• egg
• all-purpose flour

Instructions

1. 1 Gather the ingredients.
2. 2 Place water and yeast in a large bowl; let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add beaten eggs.
3. 3 Mix in flour, a cupful at a time, until dough is sticky. Sprinkle dough with flour, and knead until smooth and elastic, about 5 minutes.
4. 4 Form dough into a compact round shape, and place in an oiled bowl. Turn dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
5. 5 Punch down dough, and cut into 3 equal-sized pieces.
6. 6 Working on a floured surface, roll small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends.
7. 7 Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.)
8. 8 Take the strand farthest to the left, and move it over the new middle strand.
9. 9 Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
10. 10 Place braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. Preheat the oven to 350 degrees F (175 degrees C).
11. 11 Bake challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.

By copetenn

Ingredients

• ✓ egg yolk
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• vanilla extract
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets. Sift flour, baking powder, and salt into a large bowl.
2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract and orange juice. Gradually stir in flour mixture to form a dough.
3. 3 Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired holiday shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
4. 4 Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool briefly on the baking sheets before removing them to a wire rack to cool completely.

By DelightfulDines

Ingredients

• ✓ egg yolk
• water
• egg
• salt
• sugar
• bread flour
• active dry yeast
• water
• sesame seed

Instructions

1. 1 Place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough setting, and start the machine.
2. 2 When cycle is completed, remove dough from the machine, and set onto a floured work surface for 15 minutes to rest. Cover dough with a towel or large bowl to prevent drying out.
3. 3 Knead the dough several times, and cut into 6 equal pieces. Roll each piece out into a rope about 10 inches long and 1 inch in diameter.
4. 4 Line a baking sheet with parchment paper. Lay 3 ropes of bread onto the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. Weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. Pinch it closed tightly at the edges to make a 6-pointed star. Set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds.
6. 6 Bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.

By AMG

Ingredients

• ✓ egg yolk
• baking potato
• vegetable oil
• onion
• salt
• sugar
• black pepper
• garlic
• water
• egg
• all-purpose flour
• milk

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry 1 to 2 minutes.
2. 2 Meanwhile, heat 1/4 cup oil in a skillet over medium heat. Add onions; cook and stir until onions softened and translucent, about 5 minutes.
3. 3 Combine potatoes and onions in a large bowl; season with 2 teaspoons salt, sugar, black pepper, and garlic. Mash until smooth; set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
5. 5 Beat warm water, remaining 1/2 cup oil, 2 eggs, and remaining 1 teaspoon salt together in a large bowl; gradually stir in flour. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
6. 6 Divide dough into 3 even pieces; roll each piece out to about 9x13-inches, then cut each in half lengthwise. Divide and spread potato mixture down center of each dough strip. Roll each strip around filling; gently press to seal to make 6 logs.
7. 7 Cut each log into 1-inch slices; place cut-sides down on the prepared baking sheet. Gently press edges of dough toward center of potato mixture to form a bun. Whisk 2 egg yolks and milk together in a small bowl; brush each knish with egg yolk mixture.
8. 8 Bake in the preheated oven until golden brown, 35 to 45 minutes.

By Sarah Dipity

Ingredients

• ✓ egg yolk
• all-purpose flour
• egg
• salt
• cooking spray
• cream cheese
• raisin
• white sugar
• lemon zest
• vanilla extract
• cinnamon
• butter

Instructions

1. 1 Mix flour, eggs, and salt together in a bowl until smooth and creamy.
2. 2 Lightly coat a small skillet with cooking spray. Pour 2 to 3 tablespoons of batter into the skillet. Swirl around until even and then place skillet over medium heat. Cook until sides begin to curl away, about 2 minutes. Turn and cook other side until lightly browned, about 1 minute more. Put onto a plate.
3. 3 Mix cream cheese, raisins, sugar, egg yolks, lemon peel, vanilla extract, and cinnamon together in a bowl to make the filling. Place 2 to 3 teaspoons of filling on each blintz and roll up like a small burrito.
4. 4 Melt 1 tablespoon butter in a skillet over medium heat. Cook the filled blintzes, turning carefully, until lightly browned, about 30 seconds each.

By onlyrose

Ingredients

• ✓ egg yolk
• pecan
• white sugar
• butter
• semisweet chocolate chip
• semisweet chocolate chip
• butter
• white sugar
• vanilla extract
• heavy cream
• semisweet chocolate chip
• brandy

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix together the pecans, 1/3 cup sugar, 1/4 cup butter and miniature chocolate chips. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes in the preheated oven. Cool completely.
3. 3 In a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 1/2 cup butter. Stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla.
4. 4 In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. Stir into the melted chocolate and set it back over the pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into the cooled crust and smooth the top.
5. 5 Heat the heavy cream in a small saucepan. When warm, stir in the remaining chocolate chips until melted. Remove from the heat and stir in the brandy. Pour over the truffle filling. Refrigerate for several hours to set before serving.

By springfield70

Ingredients

• ✓ egg yolk
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• cream cheese
• vanilla extract
• egg white
• walnut
• white sugar
• confectioners' sugar

Instructions

1. 1 Sift flour, baking powder, and salt together onto a sheet of waxed paper.
2. 2 Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
3. 3 Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
4. 4 Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
7. 7 Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.

By Mary

Ingredients

• ✓ egg yolk
• pomegranate
• fuyu persimmon
• orange
• grapefruit
• orange blossom water
• confectioners' sugar
• heavy cream
• coconut oil
• sea salt
• white sugar
• lemon
• white vinegar
• orange blossom water
• cornstarch
• sugar
• white sugar
• egg white

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.
2. 2 Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar.
3. 3 Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling.
4. 4 Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour.
5. 5 Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.
6. 6 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. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
7. 7 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 a skin from forming. Transfer to the refrigerator.
8. 8 Turn off oven and keep meringues inside until completely dry, about 1 hour.
9. 9 Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.
10. 10 Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.

By LauraF

Ingredients

• ✓ egg yolk
• butter
• cream cheese
• sugar
• salt
• all-purpose flour
• butter
• white sugar
• white sugar
• cinnamon
• walnut
• currant
• sugar
• cinnamon
• water

Instructions

1. 1 Combine butter and cream cheese for pastry in a large bowl; beat with an electric mixer until completely blended and smooth. Beat in sugar and salt. Add flour gradually, mixing on low speed to incorporate until smooth. If the dough starts to run up on the beaters while adding flour, you can stir it by hand.
2. 2 Flour your hands lightly and form dough into a short, fat roll. Cut the roll into 3 equal pieces. Form each piece into a round ball, flatten slightly, and wrap individually in plastic wrap or waxed paper. Transfer to the refrigerator, 8 hours to overnight.
3. 3 Position the oven racks in the upper and lower thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with foil.
4. 4 Prepare filling ingredients by placing melted butter in a small bowl. Mix sugar and cinnamon for filling in a second bowl. Mix walnuts and currants in a third bowl. Set aside.
5. 5 Remove pastry dough from the refrigerator. Place 1 ball of dough on a floured surface. Pound the ball firmly with a floured rolling pin to soften it slightly. Roll out the dough to a 12-inch circle; the edges can be slightly uneven.
6. 6 Brush the circle with 1/3 of the melted butter, then quickly sprinkle with 1/3 of the cinnamon-sugar mixture followed by 1/3 of the nut-currant mixture. Gently roll over the filling to press toppings into the dough. Cut dough into 12-pie-shaped wedges and roll each one in jelly-roll fashion, from the outside in toward the point. Place each roll, point-side down, on a cookie sheet. Repeat with remaining dough and filling ingredients.
7. 7 Mix sugar and cinnamon for glaze together in a small bowl. Stir egg yolk and water together with a fork in a small cup. Brush egg wash over the top of each pastry then sprinkle cinnamon-sugar on top.
8. 8 Bake 2 sheets at a time in the preheated oven until golden brown, about 30 minutes, reversing sheets halfway through to ensure even browning. Remove from the oven and immediately transfer to a cooling rack with a wide metal spatula.

By A Newby

Ingredients

• ✓ egg yolk
• confectioners' sugar
• white sugar
• water
• egg white
• vegetable oil
• water
• cranberry sauce
• allspice
• nutmeg
• cinnamon
• ginger
• salt
• instant yeast
• all-purpose flour
• egg
• white sugar
• pumpkin puree
• milk
• butter

Instructions

1. 1 Place butter in the mixing bowl of a stand mixer. Pour hot milk over butter; stir occasionally until butter melts. Whisk pumpkin puree, 3/4 cup white sugar, eggs, and egg yolk into milk mixture.
2. 2 In separate bowl, combine flour, yeast, salt, ginger, cinnamon, and allspice. Using the paddle attachment, mix in about 4 cups of flour mixture on low speed. Scrape down sides of bowl and underneath paddle. Add remaining flour and mix, scraping down sides, on low speed until fully combined. Dough will be very wet, almost cookie-dough consistency; don't worry, it will absorb moisture as it sits.
3. 3 Transfer dough to a greased bowl. Cover bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.
4. 4 Combine canned cranberry sauce with 1/3 cup water in a small saucepan. Break the sauce up slightly with a spoon. Heat, covered, over medium-low heat, stirring occasionally, until cranberry sauce melts, about 25 minutes. Pour into a bowl and refrigerate.
5. 5 Place chilled dough on well-floured work surface. Shape it into a ball, divide the dough in half, and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate. Roll out remaining dough half, flouring surface as needed, to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter.
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.
7. 7 Transfer dough rounds to prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.
8. 8 Whisk egg white with 1 teaspoon water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.
9. 9 Spoon 1 teaspoon cranberry jelly into center of each bottom round; arrange second round on top and press edges to seal. Let doughnuts rest 20 minutes.
10. 10 Working in batches, fry doughnuts until well browned, about 1 1/2 minutes per side. Drain doughnuts on paper towels. Pour 1/2 cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners' sugar before serving. Repeat with remaining dough.

By Gremolata

Ingredients

• ✓ egg yolk
• ✓ egg yolk
• olive oil
• dijon mustard
• sour cream
• lemon juice

Instructions

1. 1 Press hard-boiled egg yolks through a fine mesh sieve into a porcelain bowl. Add raw egg yolks and whisk until fluffy and creamy. Add oil, 1 tablespoon at a time, whisking constantly until consistency is like mayonnaise. Whisk in mustard, sour cream, and lemon juice.

By Aleksa

Ingredients

• ✓ egg yolk
• lemon juice
• butter

Instructions

1. 1 Combine egg yolks and lemon juice in a blender. Blend on high speed. With blender running, pour in hot melted butter in a very thin stream and blend until sauce is thick and emulsified.

By krissaumshotmailcom

Ingredients

• ✓ egg yolk
• water
• butter
• lemon juice

Instructions

1. 1 Whisk egg yolks and water together in a small saucepan over low heat. Slowly whisk in melted butter. Cook, stirring constantly, until sauce begins to thicken, 8 to 10 minutes. Slowly add lemon juice, stirring until incorporated. Cook until sauce achieves desired thickness, 3 to 5 minutes more. Serve immediately.

By AmandaRekenwith

Ingredients

• ✓ egg yolk
• vanilla extract
• heavy cream
• natural sweetener

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Whisk egg yolks and vanilla extract in a bowl until combined.
3. 3 Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan; heat, whisking continuously, over medium heat until it starts to simmer. Remove from heat; gradually add egg yolk mixture, whisking continuously, until well combined.
4. 4 Divide mixture evenly between 4 ramekins and place them in a glass baking dish; pour in enough hot water to come halfway up the sides of the dish.
5. 5 Bake in the preheated oven on the middle rack until set, about 30 minutes.
6. 6 Sprinkle 1 tablespoon sweetener over each crème brûlée. Use a culinary torch to heat sweetener until caramelized, about 30 seconds. Refrigerate until set, about 10 minutes.

By Fioa

Ingredients

• ✓ egg yolk
• sweetened condensed milk
• coffee

Instructions

1. 1 Place egg yolk and condensed milk in a tall jar. Whip with a milk frother until soft peaks form.
2. 2 Pour hot coffee into a mug and top with frothed milk.

By Yoly

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
• sugar
• vanilla bean paste
• heavy cream
• sugar

Instructions

1. 1 Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
2. 2 Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
3. 3 Pour egg yolk-cream mixture into the remaining cream in the double boiler.
4. 4 Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
5. 5 Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
6. 6 Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
7. 7 Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
8. 8 Lightly tap the crystallized sugar with the back of a spoon to break it before eating.

By thedailygourmet

Ingredients

• ✓ egg yolk
• pie shell
• sweetened condensed milk
• lemon juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
3. 3 In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.

By Nancy D.

Ingredients

• ✓ egg yolk
• white sugar
• salt
• heavy cream
• vanilla extract
• sugar

Instructions

1. 1 Whisk yolks with 1/4 cup sugar and salt in a bowl until smooth; gently whisk in cream and vanilla extract. Strain custard mixture into a liquid measuring cup.
2. 2 Line bottom of a 6-quart oval slow cooker with a folded kitchen towel to create a level surface so ramekins won't slide around. Set four 4-ounce ramekins on the towel. Fill slow cooker with enough water to come halfway up sides of ramekins.
3. 3 Pour custard evenly into ramekins. Drape paper towels over top of slow cooker liner to absorb any condensation during baking; cover with lid to secure.
4. 4 Cook on Low until custard is set but jiggles slightly, about 2 hours.
5. 5 Transfer ramekins to a rack to cool completely, about 45 minutes. Refrigerate custards, uncovered, until cold, at least 3 hours.
6. 6 Sprinkle 1 teaspoon sugar over each ramekin and shake gently to distribute evenly. Heat the sugar using a culinary torch until melted and browned, about 1 minute.

By cupcakeproject

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
• almond paste
• butter
• white sugar
• salt
• all-purpose flour

Instructions

1. 1 Beat egg yolks and almond paste together in a bowl using a mixer on medium speed until crumbly, about 2 minutes. Add butter, sugar, and salt to almond paste mixture and beat until creamy, about 3 minutes; reduce speed to low and gradually beat in flour just until blended.
2. 2 Divide dough into 4 pieces and flatten each into a disk on a lightly floured surface. Wrap each disk in plastic wrap and chill for 2 hours.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Place 1 dough piece on a lightly floured surface and roll into 1/4-inch thickness using a floured rolling pin. Cut dough into shapes using floured cookie cutters. Arrange cookies 1-inch apart on a large baking sheet. Form any remaining scraps into a disk and refrigerate.
5. 5 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining dough.

By StevenandMaggie McClain

Ingredients

• ✓ egg yolk
• water
• marsala wine
• white sugar

Instructions

1. 1 Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
2. 2 Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

By azelias kitchen