Type what you have

Ingredients

• ✓ egg yolk
• active dry yeast
• water
• egg
• vegetable oil
• white sugar
• salt
• all-purpose flour
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Stir in egg yolks, 3 whole eggs, oil, sugar, and salt. Mix in 3 ½ cups of flour to make a sticky dough.
4. 4 Turn dough out onto a lightly floured surface. Knead with remaining 1 cup flour until smooth and elastic, about 7 minutes.
5. 5 Transfer dough to a well-oiled bowl and turn until entire surface is coated with oil.
6. 6 Cover dough with a damp cloth and let rise in a warm place until doubled in volume, about 1 ½ hours.
7. 7 Punch down the dough and divide into thirds. Roll each piece of dough into a 12-inch long rope.
8. 8 Braid the three strands together and seal the ends.
9. 9 Transfer dough to a greased cookie sheet. Whisk remaining egg with a pinch of salt; brush on top and sides of bread. Set egg wash aside.
10. 10 Let dough rise until doubled in volume, about 45 minutes.
11. 11 Preheat the oven to 375 degrees F (190 degrees C). Brush bread again with egg wash.
12. 12 Bake bread in the preheated oven until golden, about 40 minutes. Cool on a wire rack.

By Kevin Ryan

Ingredients

• ✓ egg yolk
• active dry yeast
• water
• egg
• sugar
• margarine
• salt
• light cream
• light cream
• all-purpose flour
• cooking spray

Instructions

1. 1 Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
2. 2 Preheat the oven to 170 degrees F (75 degrees C).
3. 3 Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
4. 4 Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
5. 5 Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
6. 6 Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
7. 7 Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
8. 8 Turn off oven. Let braids rise in the warm oven for 45 minutes.
9. 9 Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.

By Jenn L

Ingredients

• ✓ egg yolk
• ✓ egg yolk
• ✓ egg yolk
• coarse sugar
• milk
• egg white
• milk
• clove
• cinnamon
• cocoa powder
• rum
• white sugar
• hazelnut
• butter
• salt
• white sugar
• all-purpose flour
• whole wheat flour
• active dry yeast
• milk

Instructions

1. 1 Combine 1 cup milk and yeast in a small bowl and let stand for 10 minutes until frothy.
2. 2 Mix whole wheat flour and all-purpose flour with sugar and salt in a large bowl or the bowl of your stand mixer. Add yeast mixture, butter, and egg yolks. Knead into a smooth, elastic dough using the kneading attachment until the dough detaches from the sides of the bowl, about 5 minutes. If the mixture seems dry, add more milk, 1 tablespoon at a time. Cover and let rise for 2 hours in a warm place.
3. 3 Mix hazelnuts, sugar, rum, cocoa powder, cinnamon, and cloves in a large bowl for the filling. Add 1/2 cup milk and stir until evenly moistened.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold stiff egg whites into the hazelnut mixture.
5. 5 Line 2 baking sheets with parchment paper and set them aside.
6. 6 Punch the dough down and divide into 2 equal parts. Cover 1 part with a clean dish towel and turn out the other part onto a lightly floured surface. Roll the dough into a 24x12-inch rectangle and spread 1/2 of the filling on top. Fold dough in half lengthwise to create a 24×6-inch rectangle. Pinch all the edges to seal and gently press down the dough to remove any air pockets.
7. 7 Using a ruler for even spacing, cut the rectangle into 1 1/2-inch strips with a sharp chef's knife. Make sure to cut all the way down to the bottom layer, but don't drag the knife. Twist each strip around itself 3 to 4 times. Place the strips on the prepared baking sheets, leaving 2 inches of space between them.
8. 8 Proceed the same way with the remaining dough.
9. 9 Cover the twists with clean dish towels and let them proof in a warm place until visibly risen, about 30 minutes.
10. 10 Preheat the oven to 350 degrees F (175 degrees C).
11. 11 Beat 2 egg yolks with 2 tablespoons milk in a small bowl. Brush the twists with egg wash and sprinkle with coarse sugar.
12. 12 Bake hazelnut twists in the preheated oven until golden brown, about 25 minutes. Transfer hazelnut twists to wire racks and let cool completely.

By nch

Ingredients

• ✓ egg yolk
• walnut
• cranberry
• salt
• cinnamon
• xanthan gum
• baking powder
• flax seed
• rice flour
• brown rice flour
• vanilla extract
• egg
• butter
• white sugar
• brown sugar
• white vinegar
• milk
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
2. 2 Place milk and vinegar in a small bowl; stir and set soured milk aside.
3. 3 Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
4. 4 Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
5. 5 Spoon batter into the prepared muffin cups, filling each about 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

By amdolinar

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
• active dry yeast
• water
• all-purpose flour
• milk
• butter
• white sugar
• salt
• confectioners' sugar

Instructions

1. 1 Dissolve yeast in warm water in a large bowl, about 5 minutes. Add flour, milk, 4 tablespoons butter, sugar, egg yolks, and salt; mix well.
2. 2 Turn out dough onto a lightly floured work surface; knead for 5 minutes, adding more flour, a little at a time, until no longer sticky.
3. 3 Grease a bowl. Add dough, cover with plastic wrap and a towel. Set dough aside to rise in a warm place for 50 minutes.
4. 4 Grease a 9-inch square baking pan; set aside. Lightly punch down dough; knead on a lightly floured surface into an 18x9-inch rectangle. Brush with remaining 2 tablespoons butter.
5. 5 Roll up dough snugly from one short end; cut into 9 slices, trimming ends to make neat. Place slices in the prepared baking pan, cut sides-up. Cover with plastic wrap and a towel; set aside in a warm place for 40 minutes.
6. 6 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the preheated oven until light brown, 25 to 30 minutes. Cool in the pan for 5 minutes. Transfer rolls to a platter; dust with confectioners' sugar.

By James

Ingredients

• ✓ egg yolk
• ✓ egg yolk
• water
• active dry yeast
• all-purpose flour
• milk
• white sugar
• egg
• vanilla extract
• butter
• candied mixed fruit
• lemon zest
• orange zest
• butter
• cream
• paper panettone mold

Instructions

1. 1 To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand 30 minutes, or until doubled.
2. 2 Sprinkle remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated.
3. 3 Combine butter and remaining 3 ½ cups flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests.
4. 4 Turn dough into oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, about 2 to 3 hours.
5. 5 Brush inside of three 7 x 4-inch paper molds with melted butter. Turn dough out onto a lightly floured work surface and knead a few times to deflate.
6. 6 Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared molds; place on a baking sheet about 4-inches apart and cover loosely with plastic wrap. Let rise in a warm place until doubled again, about 2 hours.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash.
8. 8 Place baking sheet with loaves in bottom 1/3 of preheated oven. After 10 minutes, lower heat to 375 degrees F (190 degrees C). Continue to bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on wire rack.

By Stephanie

Ingredients

• ✓ egg yolk
• granulated sugar
• active dry yeast
• milk
• all-purpose flour
• egg
• brandy
• salt
• butter
• almond
• raisin
• aluminum coffee can
• water
• confectioners' sugar
• lemon juice

Instructions

1. 1 Dissolve 1/4 teaspoon white sugar and yeast in warm milk in a large bowl. Let stand until foamy, about 10 minutes. Stir in 1 ½ cups flour until combined; cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
2. 2 Beat 4 yolks with remaining white sugar in a bowl with an electric mixer at medium speed until thick and pale, 2 to 3 minutes. Beat in brandy and salt.
3. 3 Stir yeast dough to deflate. Stir in yolk mixture and melted butter until combined. Beat 3 egg whites in a separate bowl with cleaned beaters until they hold soft peaks; fold into batter, then stir in remaining 2 ½ cups flour. Cover the bowl and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Stir dough to deflate, then stir in almonds and raisins.
5. 5 Grease 4 coffee cans with butter; line each bottom with a round of parchment or wax paper. Dust inside cans with flour; tap out excess.
6. 6 Divide dough into 4 equal pieces; place into the prepared cans. Cover with a towel; let dough rise in cans until reaches about 1/2 inch from rim, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Whisk remaining 1 yolk and water together in a small bowl; lightly brush over dough tops.
9. 9 Bake loaves in cans in the preheated oven until tops are golden brown, 35 to 40 minutes. Place a wire rack over cans and invert to release loaves onto the rack; flip loaves over on the rack. Let cool completely, about 1 1/2 hours.
10. 10 To make the glaze: Sift powdered sugar into a bowl, then stir in lemon juice until smooth.
11. 11 Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.

By tatjanasok

Ingredients

• ✓ egg yolk
• all-purpose flour
• yeast
• white sugar
• milk
• milk
• butter
• butter
• sugar
• salt
• almond
• raisin
• candied lemon peel
• candied orange peel
• butter
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
3. 3 Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
4. 4 Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Line a baking sheet with parchment paper.
6. 6 Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
7. 7 Preheat oven to 375 degrees F (190 degrees C).
8. 8 Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.
9. 9 Serve and enjoy!

By Marianne

Ingredients

• ✓ egg yolk
• ✓ egg yolk
• egg white
• almond
• butter
• all-purpose flour
• white sugar
• vanilla extract
• orange
• orange liqueur
• sugar
• cream cheese
• all-purpose flour
• salt
• butter
• milk
• active dry yeast
• water
• white sugar

Instructions

1. 1 Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
3. 3 Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
4. 4 Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
5. 5 Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
6. 6 Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
7. 7 Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
8. 8 Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
9. 9 Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
10. 10 Preheat oven to 350 degrees F (175 degrees C).
11. 11 Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

By Ellen Bancroft Ziegler

Ingredients

• ✓ egg yolk
• water
• egg
• butter
• cinnamon
• brown sugar
• all-purpose flour
• almond
• raisin
• raisin
• currant
• all-purpose flour
• vanilla extract
• orange liqueur
• lemon zest
• orange zest
• salt
• sugar
• egg
• cake yeast
• water
• butter
• milk

Instructions

1. 1 Heat milk in a medium saucepan until just below boiling; stir in 2 cups unsalted butter until melted. Cool until lukewarm.
2. 2 Place ½ cup warm water and yeast in a small bowl; stir with a spoon to break up slightly. Set aside.
3. 3 Beat 4 eggs and 4 egg yolks in the bowl of a stand mixer fitted with the paddle attachment until well combined. Add 1 cup sugar and salt; beat until mixture is thick and pale. Stir in orange zest, lemon zest, orange liqueur, vanilla extract, and yeast mixture. Beat in 2 cups flour on low speed until well combined; beat in 2 cups more flour until well combined. Beat in milk-butter mixture on medium-low speed, alternating with 4 cups more flour.
4. 4 Beat in up to 1 cup more flour if dough is sticky until well combined. Mix in currants, raisins, golden raisins, and almonds.
5. 5 Transfer dough to a well-floured work surface; knead until shiny and elastic, 8 to 10 minutes. Knead in up to 1 cup more flour if dough is still sticky. Shape dough into a ball, transfer to a large, greased bowl, and turn to coat. Cover the bowl with greased plastic wrap.
6. 6 Place dough in a warm place; let rise until doubled in volume, 1 ½ to 2 hours. Punch down dough, cover the bowl, and let rise again, 1 ½ hours more.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 tube pans.
8. 8 Combine 1 cup flour, brown sugar, and cinnamon in a medium bowl; cut in ¼ cup butter until coarse crumbs form. Sprinkle streusel in bottom of the prepared pans.
9. 9 Turn out dough onto a lightly floured surface. Knead for 1 minute; divide into 3 even pieces. Roll each piece into a log, pinching seams to seal. Place logs, seam-sides up, in the prepared pans, pinching ends together to form rings. Cover pans loosely with plastic wrap. Let rise for 30 minutes.
10. 10 Beat 1 egg and 1 tablespoon water together; lightly brush over each loaf.
11. 11 Bake in the preheated oven until golden; bread should sound hollow when tapped, 30 to 45 minutes. Turn loaves out onto a rack while still warm. Cool completely before slicing.

By JJOHN32

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

Ingredients

• ✓ egg yolk
• lemon juice
• butter
• butter
• salt
• white pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk egg yolks in a small heavy saucepan until light lemon yellow and slightly thickened, about 1 minute. Whisk in1 to 1½ tablespoons lemon juice, depending on how tart you like your sauce.
3. 3 Add 2 tablespoons cold butter to egg mixture. Place the pan over very low heat and whisk constantly until butter melts and mixture thickens enough to see the bottom of the pan between strokes. (If the mixture starts to thicken too quickly or look grainy, remove it from the heat and whisk in 1 teaspoon cold water.)
4. 4 Remove the pan from heat. Whisk in remaining cold butter, 1 tablespoon at a time, until incorporated and smooth.
5. 5 Gradually whisk in the melted butter, adding just a few drops at first, then a slow, steady stream. Keep whisking vigorously to create a thick, smooth sauce. (If sauce becomes too thick, whisk in 1 teaspoon warm water at a time until you reach the desired consistency.)
6. 6 Season with salt and white pepper to taste. Serve immediately.

By Maryellen

Ingredients

• ✓ egg yolk
• lemon juice
• milk
• butter
• salt
• black pepper

Instructions

1. 1 Whisk egg yolks, lemon juice, milk, salt, and pepper together in a microwave-safe bowl. Whisk in melted butter, a little at a time, until smooth.
2. 2 Cook in the microwave on medium power in 15-second intervals, whisking after each interval, until sauce is thick and hot, about 1 minute.

By SUNKIST2

Ingredients

• ✓ egg yolk
• butter
• white sugar
• all-purpose flour
• fruit preserves

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter, sugar, and egg yolks together in a medium bowl with an electric mixer until light and fluffy; gradually mix in flour until a soft dough forms.
3. 3 Roll dough into 1-inch balls; place balls onto ungreased cookie sheets about 2 inches apart. Use your finger or an instrument of similar size to make a well in the center of each cookie; fill the hole with 1/2 teaspoon of preserves.
4. 4 Bake in the preheated oven until golden brown on the bottom, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.

By Missi

Ingredients

• ✓ egg yolk
• semisweet chocolate
• butter
• instant coffee granules
• sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9-inch springform pan with butter; line the bottom with parchment paper.
2. 2 Place chocolate, 1 ¼ cups butter, and coffee granules in the top of a double boiler over simmering water. Stir occasionally, scraping down the sides with a rubber spatula to avoid scorching, until melted and smooth. Cool to lukewarm.
3. 3 Beat egg yolks and sugar together in a large bowl with an electric mixer until thick and lemon-colored. Fold into chocolate mixture until well combined; set aside.
4. 4 Beat egg whites in a large glass or metal bowl until stiff peaks form. Fold ⅓ whites into chocolate mixture, then quickly fold in remaining ⅔ whites until no streaks remain. Pour ⅔ mixture into the prepared pan; cover and refrigerate remaining ⅓ batter.
5. 5 Bake in the preheated oven until filling is just firm in center, about 40 minutes. Cool, then remove cake from the pan, and refrigerate for 1 hour.
6. 6 Spread remaining ⅓ batter over cooled cake; refrigerate 8 hours to overnight.

By LJ8677

Ingredients

• ✓ egg yolk
• butter
• all-purpose flour
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Mix butter, sugar, egg yolks, and vanilla in a large bowl until smooth and creamy, about 2 minutes.
2. 2 Stir in flour by hand until dough is smooth and pliable.
3. 3 Spoon dough into a cookie press fitted with desired template. Press dough onto ungreased baking sheets, spacing about 1 inch apart. Sprinkle with colored sugars.
4. 4 Bake in the preheated oven until set and lightly golden around the edges, 7 to 10 minutes. Cool cookies on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
5. 5 Enjoy!

By Allrecipes Member

Ingredients

• ✓ egg yolk
• whole milk
• cornstarch
• white sugar
• vanilla extract

Instructions

1. 1 Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
2. 2 Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
3. 3 Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
4. 4 Move sauce to refrigerator and chill completely cold, at least 30 minutes.

By Northstar