There are so many recipes that call for egg yolks including rich hollandaise sauce and mayonnaise, homemade custards, curds and ice creams, brioche bread, choux pastry and many, many more!
A dense, thick cheesecake with a shortbread base. You'll never use another cheesecake recipe after you try this!
This classic Italian dessert is made with sponge fingers (also known as ladyfingers or boudoir biscuits) and mascarpone cheese. It can be made in a trifle bowl or a spring form cake tin.
This is a classic crème patisserie often used in bakeries and restaurants. It can be used as a filling for cakes, tarts or pastries. To make a lighter filling, fold in whipping cream.
This is a very rich ice cream with NO raw eggs!
This custard is excellent with sponge pudding or with our favourite croissant bread pudding. It's pourable or spoon-able. To prevent a lumpy or scorched pudding use a heavy bottomed saucepan and stir CONSTANTLY. Do not walk away while this is cooking.
Super easy carbonara, 10 mins cooking time, yummy dish. To make this recipe less fattening you can use light single cream and low fat ham instead of bacon. Serves two people, increase the pasta amount for additional people
This creamy lemon sauce is a standard. Make it just before serving on Eggs Benedict, meat, fish or vegetables.
This is a tried and true chocolate custard recipe, easily made and totally foolproof! Use your favourite good quality plain choc, and only add the cornflour if you want it thicker.
Caramelised sugar, sweetened milk and eggs - this delicious custard pud is cooked in individual ramekins.
If you like dark chocolate and ice cream you'll love this recipe, which is reminiscent of frozen chocolate mousse.