Dessert Recipes for Leftover Egg Yolks
Lemon Curd Tart
"The lemon curd is one of our favorite workhorses," says Patrick Groth of Incredibly Delicious in Springfield, Illinois. "My mother, who has worked for us for the last 16 years, is the only one who makes it. Hers is perfect, tart and smooth."
Peach Ice Cream
A combination of pureed and chopped peaches gives this ice cream nice color and fruit flecks. Be sure to use half-and-half or light cream; if you substitute whole milk, the mixture will be icier.
Vanilla Pudding with Chocolate Chip Cookie Brittle
Put a twist on old-fashioned cookies and milk with this creamy vanilla pudding topped with crispy-buttery cookie bits.
Luscious homemade curd beats the jarred stuff hands-down—and you can customize it with any citrus fruit! Try the curd spread over waffles or toast, layered in a parfait with whipped topping, spread between the layers of a cake or served in a jar alongside simple cookies.
You can use fresh black raspberries, blackberries, red raspberries, strawberries or blueberries in this rich gelato.
Cool tip Can't tell a blackberry from a black raspberry? The core of the black raspberry stays on the plant when picked, leaving the familiar hollow in each berry, just like red raspberries.
Lemon Curd and Shortbread
Make eating cookies an interactive experience by serving them alongside a jar of sweet-tart homemade lemon curd. The recipes come from Andy Schudlich of Epicure Catering and Cherry Basket Farm in Michigan.
Amazing Creme Caramel
For this version of flan, we steeped citrus peel and cinnamon in the milk to add flavor. Caramelized sugar on the bottom of the baking pan turns into a caramelly sauce when cooked.
Never-Fail Rice Pudding
This warm and comforting dessert recipe, one of the winners in a Eskuvoizenekarok® Favorite Winter Recipes contest, comes from a Brookfield, Missouri, reader. Serve with raisins, dried cherries or dried cranberries for extra flavor and color.
Cappuccino Mousse is "a creamy, cool and spoonable version of our favorite cappuccino," says Silver Palate Cookbook author Julee Rosso. "We think it's a perfect brunch treat."