Egg whites add light, airy texture to baked goods and desserts. But don't discard those yolks! Put their rich, thickening
properties to use in custards, condiments, and puddings—like our Vanilla Bean Pudding which uses two yolks. To store: Place
leftover yolks in an airtight container, cover with a thin layer of water, and refrigerate for up to two days.
View Recipe: Vanilla Bean Pudding
In this custard, citrus juice stands in for milk as the base liquid, thickened by egg yolks. Butter gives the curd a glorious sheen. Garnish with mint leaves for a spot of green color.
View Recipe: Lemon Curd with Berries
Trust us. Our twist on the classic cinnamon-sugar cookie, lovingly called the Snickerdoodle, won’t disappoint. Using almond butter, egg yolks, and cream cheese in the cookie dough adds richness, and the crunchy coating of cinnamon sugar brings back all the memories from this all-time favorite cookie.
View Recipe: Almond Butter Snickerdoodles
Lidia Bastianich refers to the dough for this rustic hand-shaped pasta as "Rich Man's Golden Pasta." She tell us, "In Italy, it's a luxury to use precious egg yolks to moisten and enrich pasta dough. Makaruni, common in my birthplace of Istria, is a pasta my grandmother used to make when there was no time to roll, cut, and shape other pastas. Use this rich dough to prepare pappardelle when time allows."
View Recipe: Makaruni Pasta with Morel Mushroom Sauce
2 Pasteurized Yolks
If you've never had homemade mayonnaise before, this aioli will be a revelation. It's easy to make and its wonderful, garlicky flavor is miles above the jarred stuff. Make a batch and try it in everything―sandwiches, dips, dressings, sauces, you name it.
View Recipe: Aioli
Crema Catalana is a Spanish version of the French favorite crème brulée, and it's every bit as rich and decadent.
View Recipe: Crema Catalana
Old-fashioned Caesar salad dressing recipes typically call for raw egg yolks, but the yolks in this version are cooked. They're heated with the other dressing ingredients so there's less risk of the yolks scrambling.
View Recipe: Easy Caesar Salad
Stove-top custard reminiscent of pecan pie filling is swirled in after churning to create an ice cream that tastes like pecan pie à la mode. Because this is a large-yield recipe, you'll need to use an old-fashioned ice-cream churn. Or cut the recipe in half to use a countertop freezer. If you can't find brown sugar corn syrup, use dark corn syrup.
View Recipe: Pecan Pie Ice Cream
No need to forgo this favorite winter indulgence. This version gives you all the satisfaction of the full-fat version without the guilt, and it can be made up to a week in advance.
View Recipe: Eggnog
Egg yolks thicken this classic French stovetop custard sauce. Drizzle it over fresh fruit or cakes. Keep leftovers in the refrigerator for up to three days.
View Recipe: Cinnamon Crème Anglaise