Type what you have

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

Ingredients

• ✓ egg yolk
• heavy cream
• white sugar
• orange liqueur
• vanilla extract

Instructions

1. 1 Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
2. 2 Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
3. 3 Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

By John Mitzewich

Ingredients

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

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
3. 3 Pour cream into a saucepan and stir over low heat until it almost comes to a boil.
4. 4 Whisk cream into egg yolk mixture; beat until combined.
5. 5 Pour mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
6. 6 Pour into a shallow heat-proof dish or individual ramekins.
7. 7 Bake in the preheated oven until custard is set but still slightly jiggly, about 30 minutes. Let cool to room temperature, then refrigerate until chilled, at least 1 hour or overnight.
8. 8 Turn the oven to broil.
9. 9 Combine remaining 2 tablespoons white sugar and brown sugar in a small bowl. Sprinkle mixture evenly over custard.
10. 10 Place dish under the broiler until sugar melts and caramelizes, about 2 minutes. Watch carefully so as not to burn.
11. 11 Allow to cool slightly, then refrigerate until custard is set again, about 10 minutes.

By Karen

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Heat cream and vanilla in a small heavy saucepan over medium heat until bubbles form at the edges.
3. 3 While cream mixture is heating, whisk together egg yolks and sugar in a large bowl until smooth.
4. 4 Slowly pour 1/2 cup hot cream mixture into egg yolk mixture, whisking constantly. Gradually add egg yolk mixture back to remaining cream mixture in the saucepan, whisking constantly. Continue to cook, stirring constantly, until mixture coats the back of a spoon.
5. 5 Serve and enjoy!

By Sara

Ingredients

• ✓ egg yolk
• water
• all-purpose flour
• butter
• white sugar
• cornstarch

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch springform pan.
2. 2 Mix 1 teaspoon egg yolk and water in a small bowl. Set aside for glazing the cake.
3. 3 Combine remaining egg yolks, flour, butter, sugar, and cornstarch in a large bowl. Mix with an electric mixer until dough is stiff and sticky, similar to cookie dough. Knead dough a little bit to bring it together.
4. 4 Press dough into the prepared pan with your hands. Brush glaze on top.
5. 5 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, about 25 minutes more. Cool for 10 minutes. Slice cake crosswise.

By Dolce-Danielle

Ingredients

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

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk together cream and 3 tablespoons sugar in a microwave-safe bowl until combined. Cook in the microwave until warm, 1 to 2 minutes; whisk again to dissolve sugar. Whisk in egg yolks and vanilla until smooth.
3. 3 Pour cream mixture into 2 ramekins set in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.
4. 4 Bake in the preheated oven until custard is set but slightly jiggly in the center when shaken, about 50 minutes. Remove ramekins from hot water and chill in the refrigerator until cold, at least 2 hours.
5. 5 Sprinkle 1 tablespoon sugar evenly over the top of each dessert. Use a kitchen torch to melt and lightly toast sugar topping until brown and bubbly, about 30 seconds. Let sugar topping cool to harden before serving.

By sous-chef-jason

Ingredients

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

Instructions

1. 1 Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C). Move an oven rack to the lowest position.
2. 2 Whisk egg yolks, 1/4 white sugar, and vanilla together in a heatproof bowl until smooth. Bring cream just to a simmer in a saucepan over medium-low heat; gradually whisk hot cream into egg yolk mixture (a little at a time to prevent the mixture from scrambling), whisking continuously until combined.
3. 3 Bring a couple of inches of water to a simmer in a saucepan over medium-low heat; set the bowl with cream mixture over the saucepan to form a double boiler. Cook, gently stirring with a wooden spoon, until cream mixture thickens enough to easily coat the back of the spoon.
4. 4 Pour hot cream into a heat-proof baking dish or individual ramekins set on a rimmed baking sheet. Place in the preheated oven; bake until mixture sets but has a slight jiggle, about 20 to 30 minutes.
5. 5 Chill in the refrigerator for 2 hours.
6. 6 To make the topping: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Combine 2 tablespoons white sugar and brown sugar in a small bowl; sprinkle evenly over cold crème brûlée.
7. 7 Heat under the preheated broiler until sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until sugar is set, about 15 minutes.

By Bobo

Ingredients

• ✓ egg yolk
• light cream
• sweet baking chocolate
• white sugar
• vanilla extract
• whipped cream

Instructions

1. 1 Heat together cream, chocolate, and sugar in a medium saucepan over medium heat, stirring constantly, until chocolate is melted and smooth.
2. 2 Pour a little of the chocolate mixture into beaten egg yolks in a medium bowl; mix until smooth. Pour back into the saucepan with remaining chocolate mixture. Heat gently, stirring constantly, until custard thickens slightly.
3. 3 Spoon custard into small dessert bowls and garnish with whipped cream.

By CBerrier86

Ingredients

• ✓ egg yolk
• heavy cream
• white sugar
• vanilla extract
• irish cream liqueur
• sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
2. 2 Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
3. 3 Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
4. 4 Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
5. 5 Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45-degree angle and shake off excess sugar.
6. 6 Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.

By Grace Gutberlet

Ingredients

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

Instructions

1. 1 Place a trivet in a multi-functional pressure cooker (such as Instant Pot); add 1 cup water.
2. 2 Heat heavy cream in the microwave until very hot, but not boiling, about 45 seconds.
3. 3 Whisk egg yolks, 2 1/2 tablespoons sugar, vanilla, and salt together in a mixing bowl. Add 2 tablespoons of the warm cream and whisk quickly. Slowly add in the remaining cream, stirring well. Pour the mixture into three 6-ounce ramekins.
4. 4 Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Check custard; it should jiggle around the edges but not be liquid; it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours.
6. 6 Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.

By Susan

Ingredients

• ✓ egg yolk
• heavy cream
• white sugar
• vanilla extract
• chocolate chip
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet.
2. 2 Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.
3. 3 Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.
4. 4 Place oven rack in topmost position. Turn oven to Broil.
5. 5 Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.

By LSNEED62

Ingredients

• ✓ egg yolk
• sugar
• salt
• heavy cream
• half-and-half
• bittersweet chocolate
• vanilla extract
• coffee

Instructions

1. 1 Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
2. 2 Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

By Sarah James

Ingredients

• ✓ egg yolk
• macadamia nut
• white sugar
• whipping cream
• white chocolate
• vanilla extract
• brown sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Set 6 (4-ounce) ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins.
3. 3 In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from the heat. Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
4. 4 Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
5. 5 Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
6. 6 Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.

By Sandy

Ingredients

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

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
2. 2 Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
3. 3 Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
4. 4 Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
5. 5 Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

By BHENGEN

Ingredients

• ✓ egg yolk
• butter
• white sugar
• almond flour
• rum
• puff pastry
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butter and sugar in a bowl and beat with an electric mixer until well combined. Add almond flour, 2 egg yolks, and rum; mix until frangipane is smooth.
3. 3 Roll out puff pastry sheets and cut into 2 equal circles. Place the first circle on the baking sheet and pierce several times with a fork. Spread frangipane on the circle, leaving a 1/2 inch border.
4. 4 Brush uncovered puff pastry edge with a little water and lay the second puff pastry circle on top. Seal the edges by pressing together.
5. 5 Using a sharp knife, cut a decorative pattern around the rim. Trace decorative lines onto the surface without cutting all the way through. Beat remaining egg yolk with a fork; brush over the top.
6. 6 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until pastry is puffed up and lightly browned, about 20 minutes more.
7. 7 Remove from the oven and dust with confectioners' sugar.
8. 8 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
9. 9 Place pithiviers under the broiler and broil until a golden, shiny crust forms, 1 to 2 minutes. Watch carefully to make sure it doesn't burn.

By Allrecipes Member

Ingredients

• ✓ egg yolk
• egg
• sugar
• all-purpose flour
• baking powder
• milk
• butter
• frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
2. 2 In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
3. 3 Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
4. 4 Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
5. 5 Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

By courtney

Ingredients

• ✓ egg yolk
• pie shell
• maple syrup
• heavy cream
• egg
• salt
• vanilla extract
• white vinegar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a large baking sheet with foil; place pie crust in its pie plate on the prepared baking sheet.
2. 2 Bring maple syrup to a boil in a heavy saucepan over medium heat; cook until reduced by about one-fourth, 5 to 7 minutes. Stir in cream; bring to a simmer, then remove from heat.
3. 3 Whisk egg yolks and egg together in a large bowl. Slowly whisk cream mixture into eggs, about ¼ cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar; pour into pie crust.
4. 4 Bake in the preheated oven until pie is mostly set but jiggles slightly when moved, about 1 hour. Cool before serving, about 1 hour.

By CTREYNARD

Ingredients

• ✓ egg yolk
• semi-sweet chocolate chip
• heavy cream
• white sugar
• salt
• vanilla extract
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
3. 3 Bring a large pot of water to a boil.
4. 4 Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
5. 5 Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
6. 6 Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
7. 7 Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

By caligrrl

Ingredients

• ✓ egg yolk
• egg
• white sugar
• cornstarch
• salt
• milk
• vanilla bean
• butter

Instructions

1. 1 Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
2. 2 Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
3. 3 Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.

By John Mitzewich

Ingredients

• ✓ egg yolk
• milk
• heavy cream
• white sugar
• salt
• vanilla bean
• white sugar

Instructions

1. 1 Place an oven rack slightly lower than center in oven and preheat oven to 300 degrees F (150 degrees C).
2. 2 Whisk milk, cream, 2/3 cup sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until the mixture just reaches a boil; remove from heat and set aside to cool, about 10 minutes.
3. 3 Whisk egg yolks in a bowl for a few strokes; whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. As the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 cup at a time.
4. 4 Strain the cream through a fine sieve and spoon into eight 4-ounce ramekins. Discard spent vanilla pod. Set the ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until the desserts are softly set, 40 to 45 minutes. Remove the roasting pan and let the desserts cool in the water bath to room temperature. Chill in refrigerator at least 2 hours. Desserts will hold for 2 to 3 days in refrigerator before topping with sugar.
6. 6 Sprinkle about 1/2 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 minute. Move the torch quickly to avoid burning. Let caramelized topping cool for about 10 minutes, then serve.

By Jill LeClerc Thompson

Ingredients

• ✓ egg yolk
• water
• gelatin
• white sugar
• salt
• milk
• vanilla extract
• heavy cream

Instructions

1. 1 Stir together cold water and gelatin in a small bowl; set aside to soften.
2. 2 Meanwhile, whisk together egg yolks, sugar, and salt in a medium bowl until smooth.
3. 3 Bring milk to a boil in a medium saucepan. Pour hot milk in a steady stream into yolk mixture, whisking constantly. Return mixture to the saucepan; cook and stir over medium heat until custard thickens slightly and coats the back of a spoon. Strain custard into a large bowl. Stir in softened gelatin and vanilla until gelatin is melted. Allow mixture to cool to room temperature.
4. 4 Whip heavy cream in a mixing bowl to medium stiffness. Fold into cooled custard and immediately pour into parfait glasses, molds, or onto cake layers before gelatin has time to set. Refrigerate for at least 1 hour before serving.

By carol

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together milk and 1/4 cup sugar in a heavy saucepan. Bring to a boil over medium heat.
3. 3 Whisk together egg yolks and egg in a medium bowl. Stir together 1/3 cup sugar and cornstarch in a separate bowl; stir into eggs until smooth.
4. 4 Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook.
5. 5 Return egg mixture to the saucepan; slowly bring to a boil, stirring constantly to prevent curdling and scorching.
6. 6 When mixture thickens, remove from the heat and stir in butter and vanilla until thoroughly blended.
7. 7 Pour into a heat-proof container; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

By CHRISTINIBEANIE

Ingredients

• ✓ egg yolk
• blueberry
• egg
• sugar
• milk
• vanilla extract
• all-purpose flour
• salt
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
2. 2 Arrange blueberries in the prepared baking dish. Set aside.
3. 3 Whisk eggs and egg yolk together in a large bowl until light and fluffy; whisk in white sugar until mixture thickens. Whisk in milk and vanilla until well combined. Whisk in flour and salt until batter is light and airy. Pour over blueberries to evenly cover.
4. 4 Bake in the preheated oven on the center rack until top is golden and springs back when touched, about 45 minutes. Cool slightly.
5. 5 Cut clafouti into 8 equal pieces; sprinkle with confectioners' sugar. Serve warm.

By Khristin

Ingredients

• ✓ egg yolk
• cream
• milk
• vanilla bean
• salt
• jasmati rice
• egg
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 6 (4-ounce) ramekins and set aside.
2. 2 Combine cream and milk in a large pot. Cut vanilla bean lengthwise and scrape vanilla bean seeds into the saucepan; add vanilla beans and salt. Bring to a low boil.
3. 3 Whisk together rice, eggs, egg yolks, 1/2 cup sugar, and cinnamon in a large bowl until well combined.
4. 4 Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into egg-rice mixture, whisking constantly to prevent eggs from cooking. Pour into the prepared ramekins. Place the ramekins on a large baking sheet and put in the oven; carefully pour enough hot water to reach halfway up the sides of the ramekins.
5. 5 Bake until edges are set and centers are still jiggly, about 25 minutes. Remove the ramekins from water bath and place them on a wire rack to cool for at least 10 minutes. Cover the ramekins and chill in the refrigerator for at least 3 hours.
6. 6 When ready to serve, turn the oven broiler to high. Remove ramekins from the refrigerator and sprinkle remaining 1/4 cup sugar evenly over the tops. Place 5 to 6 inches under the broiler and cook until sugar evenly melts and becomes a caramel color. Remove from the oven and serve hot.

By Rice Select

Ingredients

• ✓ egg yolk
• egg
• milk
• vanilla extract
• flour
• salt
• brown sugar
• pie crust
• whipping cream
• heavy cream

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Whisk the eggs and the egg yolk in a bowl until frothy. Add the milk and vanilla; beat well. Slowly stir in the flour, salt, and brown sugar. Pour the mixture into the pie crust.
3. 3 Whisk together the light whipping cream and the heavy cream in a separate bowl; chill in refrigerator.
4. 4 Bake the pie in the preheated oven for 10 minutes. Lower the temperature setting to 350 degrees F (175 degrees C). Bake until the center is set, another 35 to 45 minutes. Allow to cool on a rack. Serve at room temperature on a plate in a pool of the chilled cream mixture.

By CTREYNARD

Ingredients

• ✓ egg yolk
• egg white
• white sugar
• cream of tartar
• cashew
• butter
• white sugar
• water
• dark rum
• cashew

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line four 8x12-inch pans with parchment paper.
2. 2 Beat egg whites in a glass or metal bowl until foamy; sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped cashews. Divide meringue between four pans; spread evenly to edges.
3. 3 Bake in the preheated oven until light golden brown, 30 minutes. Remove meringues from the baking pans while still hot; let cool. When cool, trim edges so all 4 meringue layers uniformly shaped. Set aside.
4. 4 Beat butter in a large bowl until light and fluffy. Whip egg yolks in a separate bowl until thick and lemon colored.
5. 5 Meanwhile, combine remaining 2 cups sugar and 1 cup water in a saucepan; bring to a boil. Heat to 270 to 290 degrees F (132 to 143 degrees C) or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour hot syrup in a thin stream into beaten egg yolks, while beating at high speed. Beat in whipped butter until buttercream smooth. Beat in rum.
6. 6 Arrange 1 layer meringue on a serving plate; spread approximately 1/4 buttercream evenly to edges. Top with 1 more meringue layer; repeat spreading and topping with remaining buttercream and meringue layers, ending with buttercream. Smooth sides with spatula. Sprinkle top with remaining 2 cups chopped cashews. Freeze until solid. Cut 1 inch slices to serve frozen dessert.

By MINKCHAN

Ingredients

• ✓ egg yolk
• cooking spray
• white sugar
• egg
• salt
• white sugar
• creme fraiche
• milk
• vanilla extract
• orange cognac

Instructions

1. 1 Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
2. 2 Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
3. 3 Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
4. 4 Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
5. 5 Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
6. 6 Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
7. 7 Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
8. 8 Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
9. 9 Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
10. 10 To unmold, cover ramekin with a small plate, then invert. Chill before serving.

By John Mitzewich

Ingredients

• ✓ egg yolk
• sweet pastry dough
• cream cheese
• creme fraiche
• white sugar
• salt
• vanilla extract
• lemon zest
• strawberry
• apricot jam
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to the prepared baking sheet.
3. 3 Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
4. 4 Use a fork to "dock" dough's bottom surface, covering it with tiny holes to prevent dough from bubbling up as it bakes.
5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
6. 6 Place cream cheese, crème fraîche, sugar, egg yolk, salt, vanilla, and lemon zest in a mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
7. 7 Transfer filled tart to the oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
8. 8 Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on cheese layer.
9. 9 Place apricot jam and 2 teaspoons water in a saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to a serving plate.

By John Mitzewich

Ingredients

• ✓ egg yolk
• heavy cream
• vanilla extract
• brown sugar
• white sugar
• cinnamon
• salt
• ginger
• clove
• pumpkin puree
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
3. 3 Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
4. 4 Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

By Daryl

Ingredients

• ✓ egg yolk
• butter
• white sugar
• butter
• all-purpose flour
• milk
• orange liqueur
• orange zest
• vanilla extract
• egg white

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush the insides of two (8-ounce) ramekins with 1 tablespoon melted butter; sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
2. 2 Melt 5 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in hot butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Pour into a large bowl. Stir in orange liqueur and zest. Add egg yolks and vanilla; mix until smooth.
3. 3 Whisk egg whites in a second large bowl until frothy. Slowly add 2 tablespoons sugar and whisk until combined. Add remaining 2 tablespoons sugar and continue to whisk until meringue holds its shape and is thick but not stiff.
4. 4 Fold 1/2 of the meringue into egg yolk mixture until combined. Gently fold in remaining meringue until well mixed. Transfer to the prepared ramekins, leaving 1/4-inch space at the top.
5. 5 Bake in the preheated oven until risen and browned, about 16 minutes.

By John Mitzewich