left after making 4 pavlova's! Any ideas on how to utilise them......would be greatly appreciated.

sweetpea01 - 2011-11-12 09:28:00

egg yolk custard will take care of six, providing you can use the custard.
This is very much like the custard you buy in cartons, remains soft.

put into a bowl
6 egg yolks, 1/3 cup of cornflour, whisk in 1 cup of milk.
set aside.
Put in a saucepan
1 & 1/4 cups of whole milk, 2 tsp vanilla
sprinkle over the milk 2/3 cup of sugar
Do not stir, put on stove and watch for it to simmer.
Add a little hot milk into the cold, while whisking, maybe half, then pour it back into the saucepan, return to the heat. I turned my element down by 1/4.
stir with a wooden spoon until it is nice and thick.
This custard sets real fast, as soon as I noticed it thickening I removed it from the stove, kept whisking while it finished cooking.
I have covered it with cling film to stop it skinning over

pickles7 - 2011-11-12 09:32:00

Thank you! Will try this.

sweetpea01 - 2011-11-12 09:40:00

Gold Cake - using leftover egg yolks. A light cake, golden coloured.
3/4 cup sugar, 75g butter, 3 egg yolks, 1/2 cup milk, 1 1/2 cups SR flour
Lemon essence.
Cream butter and sugar. Add well beaten egg yolks, then milk and essence, lastly adding flour. Bake in moderate oven for 35 min.

jaybee2003 - 2011-11-12 09:50:00

Yum - cheers!

sweetpea01 - 2011-11-12 09:53:00

Duchesse Potatos

Make mashed spuds and add some egg yolk....make them into twirly shapes and bake...yum yum

craftylady1 - 2011-11-12 09:55:00

Mmmm the boys in my house would love that!

sweetpea01 - 2011-11-12 10:06:00

The member deleted this message.

elliehen - 2011-11-12 10:34:00

Homemade mayonnaise
Hollandaise sauce
Add extra yolks to your b/f eggs - scrambled, fried, poached.

buzzy110 - 2011-11-12 13:34:00

Make a simple custard-based vanilla bean ice cream - you'll never want to eat any other type of icecream ever again - great for Xmas too.
130g sugar
30g glucose
200 ml cream
650 ml blue top milk
5 egg yokes.

Beat the egg yokes into the sugar.
Split the vanilla bean and scrape out the seeds and add the seeds and the shell to the egg yokes, sugar, glucose, cream and milk and stir constantly over a medium heat until you have a custard. Remove from heat and allow to cook - cover with plastic and leave in the fridge overnight. This is called 'aging' and is the key to good icecream making.

Put through a sieve to removed any lumps and vanilla bean shell bits, and put through your ice cream machine ( or place in the freezer and beat every hour).

Hide it from teenagers.

The glucose is the secret to its success. It softens the ice cream at freezing point and stops it coming out of the freezer like concrete. Glucose is available in supermarkets under the Healtheries brand.

You can also add a pinch of salt to the custard while making it to improve flavour - optional as a lot of people want to keep their salt intake down.

willyow - 2011-11-17 06:50:00

The recipe above gives you a cream coloured ( very pale yellow) ice cream with vanilla bean speckle - yummy

willyow - 2011-11-17 15:55:00

Glucose used to be the secret ingredient in icecream at a restaurant I worked in, it really was delicious.

malcovy - 2011-11-17 15:58:00

MMmmm Hollindaise... 500gms super hot butter (into nuker for about 3 mins) while that's heating get your stick blender out and wizz up 8 yolks, a pinch of mustard powder or teaspoon of mustard, s&p, juice of two lemons and a pinch of cayene... add butter a tablespoon or two at a time with the whizz stick going the whole time... thick, creamy, perfect hollindaise every time...

nzl99 - 2011-11-17 19:32:00

Does that ice cream recipe use ordinary powdery glucose or liquid glucose?

kuaka - 2011-11-17 21:53:00

kuaka - we use the powder (Heatheries brand at the supermarket )- - I suppose 3-4 of teaspoons of the liquid form would work - not sure. I
f you are making a pav - it's a great way to use the lefteover yokes - and a scoop of vanilla bean ice cream with a pav is sensational!

willyow - 2011-11-18 06:36:00

Healtheries are now ceasing their Glucose product due to low demand - if your supermarket doesn't have any your health foods shop probably will

willyow - 2011-12-02 07:42:00

Egg Yolk Sponge
Beat together 3-4 egg yolks and ½c sugar. Add ¼c boiling water and beat again.
sift and add 3oz flour, 1oz cornflour, 1tsp baking powder and a pinch of salt.
Bake 180º in a loose bottom tin

dollmakernz - 2011-12-02 14:50:00

zabaglione...yum!

ro42 - 2011-12-02 14:52:00

Sabayon with Kirsch or Cognac

75 ml Kirsch, Cognac or other aromatic spirit
50 ml water
3 egg yolks
60g caster sugar

Mix spirit and water in bowl that will fit over saucepan. Whisk in yolks, then sugar. Whisk over hot water as the water heats up, for 8 - 10 minutes until it reaches 55C and is very fluffy. Turn off heat and continue to whisk until the sabayon has a very thick, rich and shiny texture. Serve immediately.

davidt4 - 2011-12-02 15:08:00

elliehen wrote:

http://www.fortysomething.ca/2010/04/recipes
_to_use_up_extra_egg_yo.php

this is an excellent site...i have just made the sponge cake...yum!

kiwigoldie - 2011-12-02 15:22:00

Key Lime Pie

Todays Dominion Post paper has a recipe from Alison & Simon Holst for Key Lime Pie. I thought it could be worth trying when I have egg yolks to use if I am asked to do deserts/pav.
The recipe uses 3 egg yolks (and three limes & a tin of sweetened condensed etc)

boxsters3 - 2011-12-07 19:51:00

Make pastry & put in freezer.

lavender32 - 2011-12-08 10:09:00

Creme brulee

bill241 - 2011-12-08 13:11:00

The other day I made a boysenberry tart by adapting the lemon custard from lemon meringue pie.
4 eggs yolks
juice from a can of boysenberries
squeeze of lemon juice
1 cup sugar
15g butter
1/4 cup cornflour
Mix together then stir over a low heat until thick, pour into a prepared shortcrust case then chill til set. I then spread the pulp of the can of berries over the top - would have loved to have had fresh! Serve with ice cream of yoghurt - was very yum if I do say so myself :)

bjkiwi - 2011-12-08 14:43:00

another bump for another yummy recipe

spunkeymonkey - 2011-12-17 17:54:00

creme brulee

This is the one I use. You can do fruits on the side if you wish. I have a cream brulee set which comes with the ramekins,deep dish and a frame which pops on to the dish and holds each ramekin in place. I use a cooks blow torch to caramelise the top.

600ml cream
vanilla pod, split, scraped
6 egg yolks
55g caster sugar
caster sugar, for brulee topping

Preheat oven to 160;Cor 140C- fan-forced. Put kettle on to boil.

Combine cream and vanilla pod in a medium saucepan. Bring just to a boil, before removing from the heat.

Meanwhile, beat yolks and sugar together in large bowl until well combined. Pour warm milk over yolk mixture, stirring continuously.

Strain mixture into a medium jug; remove any bubbles from the surface using a slotted spoon. Pour into four 3/4 cup ramekins. Place in deep baking dish. Gently transfer to preheated oven, before pouring boiling water into the baking dish to come half way up the sides of the ramekins. Bake 20-25 minutes or until desserts are lightly set with a distinct wobble in the centre. Remove from baking dish and refrigerate, covered, 4 hours or until very cold.

To brulee the desserts: evenly sprinkle each dessert with approximately 2 teaspoons caster sugar. Light blow torch, and gently caramelise sugar to create a hard caramel layer. Take care not to burn the sugar. Alternatively, place cold water and ice in the baking dish and preheat the grill to its hottest setting. Sprinkle desserts with sugar; grill, 5-10 minutes or until sugar is evenly caramelised. Watch carefully to ensure the sugar does not burn. It is somewhat easier to use a blowtorch.
Let the desserts stand a little while before serving so you dont burn your lips on the hot topping.

Quotecookessentials (1202

I use a good recipe of Alison Holst's and have made is several times. http://www.stuff.co.nz/life-style/food-wine/563687/Holsts-re
cipe-for-creme-brulee

Edited by bev00 at 11:52 pm, Mon 20 Aug

bev00 - 2012-08-20 23:51:00

A great tip re "Egg Yolks" especially if breeding Cats or Dogs and even birds.

Simply cook them and ensure they are cooked dry.

One can freeze them to use anytime upon adequate time for thawing naturally.

Once cooked and dry, mash them like a powder type and add to young pet foods as a builder-upper, just gives that much needed protein and that kick-start once these pets starts eating on their own.

But only give a tsp portion at a time to say kittens, a desert spoon for puppies, a tsp for the birds in with their soft food.

Also if a problem exists with the mother pet, an egg yolk mixed with say about 100 mils of milk is a very good substitute for that mother's milk given so much at a time, (one will know).

Just something to keep in mind.

Cheers.

valentino - 2012-08-21 10:36:00

Lemon Curd

timturtle - 2012-08-21 11:58:00

Interesting thread this is, bumped to keep going.

valentino - 2013-08-19 12:40:00

sponge cake is usually a good way to clean up yolks and with summer coming freeze them to have for trifle

radelle - 2013-08-19 14:04:00

make a lemon curd and then mix with whipped cream for the pav topping

jobb - 2013-08-19 15:45:00

a great resource for the pav season

bev00 - 2014-08-19 23:24:00

OR - Pineapple/Lemon Curd Topping
3 beaten egg yolks in a pot with 2 Tbsp of sugar, a Tbsp butter, 1 tsp lemon juice, ½ tsp grated lemon rind and 1 medium tin of crushed pineapple. Stir over a low heat until it thickens. If not thick enough mix in a little cornflour with a little water and cook through. Spread this on top of the pavlova when cold, then cream on top of that.

herself - 2014-08-20 08:24:00

Make shampoo:

1 egg yolk
1 teaspoon of honey
1 dash of lemon juice
1/2 cup lukewarm (not hot) water.

Optional:
add up to 4 drops of Essential Oils such as rosemary (great for hair in general)
eucalyptus,
lemon (for blondes)
sage (for brunettes)

uli - 2015-08-18 16:56:00

willyow wrote:

Healtheries are now ceasing their Glucose product due to low demand - if your supermarket doesn't have any your health foods shop probably will

As will home brew shops as they use dextrose (glucose); before the supermarket here sold it I used to order mine online for delivery from a home brew shop in Hamilton.

awoftam - 2015-08-18 17:13:00

great ideas

bev00 - 2016-08-17 22:16:00

willyow wrote:

Healtheries are now ceasing their Glucose product due to low demand - if your supermarket doesn't have any your health foods shop probably will

Glucose is the same as dextrose which you can get from Bin Inn or any home brew shop.

ace441 - 2016-08-17 22:36:00

ro42 wrote:

zabaglione...yum!

......... In Tirimasu !! Yum Yum.

emmbee - 2016-08-18 15:32:00

bump

bev00 - 2017-08-14 20:59:00

bump

bev00 - 2018-08-12 22:59:00

Here we go again - bumped with no others adding to it - so I will bump my contribution because it is lovely!

Make shampoo:

1 egg yolk
1 teaspoon of honey
1 dash of lemon juice
1/2 cup lukewarm (not hot) water.

Optional:
add up to 4 drops of Essential Oils such as rosemary (great for hair in general)
eucalyptus,
lemon (for blondes)
sage (for brunettes)

uli - 2018-08-13 18:01:00

bump

bev00 - 2019-08-07 00:17:00

Freeze in lots of 3 for baking later on

lilyfield - 2019-08-07 07:59:00

boxsters3 wrote:

Key Lime Pie

Todays Dominion Post paper has a recipe from Alison & Simon Holst for Key Lime Pie. I thought it could be worth trying when I have egg yolks to use if I am asked to do deserts/pav.
The recipe uses 3 egg yolks (and three limes & a tin of sweetened condensed etc)

Yay - went looking, as have some limes to use, and found it! Here for others to enjoy.....

Key Lime Pie - With Simon Holst
Time: 60 mins Serves: 6 Cost per serve: $1.25 (lol - was dated 2011...)

There seem to be many, many variants on the Key Lime Pie theme, this is my interpretation. It's great if you've been making pavlovas as it is a nice way to use some of the egg yolks.

Ingredients:
200g digestive biscuits
75g butter
3 limes
395g can sweetened condensed milk
3 egg yolks
250-300ml cream
1/4 cup icing sugar

Method:
* Preheat the oven to 160C.
* Break the biscuits in to chunks, then put them a food processor and process into fine crumbs. Melt the butter then stir or process it into the crumbs.
* Press the crumbs into the bottom and sides of a 23cm pie plate or flan tin to form a crust.
* Wipe out the processor, then finely grate the zest from the limes and squeeze the juice.
* Reserve the zest of one lime to garnish the pie. Add the remaining juice and zest to the processor along with condensed milk and egg yolks. Process to combine.
* Carefully pour the filling into the crumb crust. Place the pie in the oven and bake for 20-25 minutes or until the filling has just set. Remove the pie from the oven and cool on a rack, then cover loosely and refrigerate for 2-12 hours.
* Just before serving, combine the cream and icing sugar in a large bowl. Whip until the cream will just hold its shape. Spread the cream over the pie filling, sprinkle with the reserved lime zest and serve.
(TX: 29 November 2011)
http://tvnz.co.nz/good-morning/key-lime-pie-4574971/photos

Oh, boy.... looking forward to making this tomorrow....
Though think I'll use an 18-20 cm pan - that pic looks a bit ...well, flabby.. not generous.

Edited by autumnwinds at 11:12 pm, Wed 7 Aug

autumnwinds - 2019-08-07 23:07:00