CREME EGG EASTER EGG RECIPES

EGG YOLK RECIPES | BBC GOOD FOOD

Egg yolk recipes | BBC Good Food image

Use up extra egg yolks in these delectable recipes. Add richness to a crème brûlée or homemade custard, or incorporate into a bake such as doughnuts and cookies.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CRèME PâTISSIèRE RECIPE - JACQUES PéPIN | FOOD & WINE

Crème Pâtissière Recipe - Jacques Pépin | Food & Wine image

In 2018, Food & Wine named this recipe one of our 40 best: Crème pâtissière is rich pastry cream used as a base or filling for countless French desserts. This version goes along with Jacques Pépin’s Grand Marnier Soufflé, which was originally published in Food & Wine in 1978.

Provided by Jacques Pépin

Categories Desserts

Total Time 1 hours 15 minutes

Yield Makes 1 1/3 cups

Number Of Ingredients 5

Ingredients

2/3 cup granulated sugar
3 large egg yolks
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 cup whole milk

Steps:

Whisk together sugar, egg yolks, and vanilla in a medium bowl until mixture is pale yellow and “makes ribbons,” 3 to 4 minutes. Add flour; whisk until smooth.
Bring milk to a boil in a medium saucepan over medium, about 3 minutes. Gradually add milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium, whisking constantly, about 3 minutes. Boil mixture, whisking constantly, 1 minute. Transfer mixture to a medium bowl; press plastic wrap directly onto surface. Let cool to room temperature, about 1 hour. Mixture can be chilled, covered, for up to 3 days.

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