What Can I Do With 7 Egg Yolks?


What Can I Do With 7 Egg Yolks?
What Can I Do With 7 Egg Yolks?
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • Pinch of salt
  • 6 large egg yolks


  1. Combine the cream, milk, sugar and salt in a medium saucepan. Place the pan over medium heat and bring to a simmer.
  2. While the mixture is heating up, whisk together the egg yolks in a separate bowl until lightened in color.
  3. Once the dairy mixture has reached a simmer, slowly pour about 1/2 cup into the yolks while whisking constantly.
  4. Pour this new egg mixture back into your saucepan containing the dairy mixture & return it to low heat whilst stirring constantly for around five minutes .
  5. Strain through fine-mesh sieve into microwave-safe container—place plastic wrap directly on surface and refrigerate at least overnight or up to three days before freezing.

Q&A Time!

  • How long does it take to freeze custard ice cream?

Freezing time may differ based on how you would like your ice cream’s consistency – most recipes say four-six hours but if one wants perfect scoops insteads of melts instantly form from even moderate warmth then they should be frozen overnight.

  • What should I do if my custard doesn’t thicken?

Whisk an additional egg yolk along with two teaspoons of cornstarch which will work as a thickener; add them contentiously to heated custurd/sauce until its texture is ready for straining.

  • Is there any alternative to heavy cream?

    There definitely is! For instance, coconut milk or oatmilk can act as substitute AND offer varied flavor profiles.

Some Additional Tips To Consider:

  • Chill down all equipment beforehand including your chocolate chip or any other mix-ins
  • Completely chill the final ice cream mixture before putting it in the mixing bowl
  • Ice cream is always best served fresh so don’t freeze it if possible with only coverage of cling-wrapped plastic.
  • Avoid letting the frozen custard touch freezer walls when storing, it can make them grow icy crystals and ruin this delicious treat.

With that, now you have a smooth and creamy custard ice cream recipe to enjoy whenever you please! Remember—it’s perfect anytime of year, rain or shine!

Lemon Curd Tart Recipe


  • 1 pre-made pie crust
  • 1 cup sugar
  • ½ cup fresh lemon juice
  • zest of two lemons
  • 6 egg yolks
  • 8 tablespoons unsalted butter cut into small pieces and chilled


  1. Preheat the oven to 375 degrees F.
  2. Press the pie crust into your tart pan and trim any excess edges.
  3. Prick the bottom of the crust with a fork, then line it with parchment paper or aluminum foil and fill it with dried beans .
  4. Bake for around 15 minutes until its edges start turning golden-brown color
  5. Remove the parchment paper and weights from the partially baked shell.
  6. Put this back in the oven to bake for an additional about ten minutes, until fully cooked through, crispy and light brown on all sides.
  7. Let cool while you make lemon curd.

Foolproof Lemon Curd:

  1. Fill up medium saucepan four-inches with water, bring to simmer over medium-high heat, then reduce heat to low-medium so that it’s just below simmering.
  2. In a large freezer-safe glass bowl mix together: sugar, fresh lemon juice, zest of two lemons , six egg yolks using a whisk until combined well enough
  3. Add cold cubed butter pieces gradually while whisking consistently,
    • The solid amount of Butter will be quickly melted under warm liquid system but Well whisking is important / essential!
  4. Once all butter has been added continue cooking over this pot/ pan filled hot water bath;
    • Until smooth consistency achieved: deliciously tangy-awesome flavor you always dreamed possible!

Once done let cool slightly before pouring it into the cooled pie crust.


Fresh lemon slices, powdered sugar and / or a dollop of fresh whipped cream are all perfect toppers for this luscious tart.

Q&A with Chef Tart-Le-Mon

What makes your Lemon Curd Tart different from others?

“Oh darling, the secret lies in my truly foolproof lemon curd recipe. The delightful tanginess just dances on your tongue. Plus, I use freshly squeezed lemon juice and plenty of zest to ensure that every bite is bursting with citrusy flavor. “

Can I make my crust instead of using pre-made?

“Of course! If you’re feeling ambitious, go ahead and make your own crust. Just make sure to blind-bake it before adding the lemon curd filling to avoid a soggy bottom. “

Is there any way I can store leftover tart?

“Yes indeed! Cover with aluminum foil or plastic wrap and refrigerate so it stays fresh longer . And if you want to freeze it for even longer storage? Slice it into individual servings first before wrapping in layers of plastic wrap followed by aluminum foil — this will help prevent freezer burn!”

Do you have any other tips or tricks for making a great Lemon Curd Tart?

“Here’s a little tip: Letting your curd sit overnight in the fridge allows its flavors develop even more depth! You’ll be thanking me later. “

80452 - What Can I Do With 7 Egg Yolks?
80452 – What Can I Do With 7 Egg Yolks?

Homemade Mayonnaise Recipe

Mayonnaise is arguably the king of dips. It’s versatile, creamy, and nothing beats a freshly-made homemade mayonnaise recipe. Whether you’re using it as a base for your salad dressings or as a dipping sauce for your fried food, everything tastes better with mayo.


  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • ⅛ teaspoon white pepper
  • ¾ cup vegetable oil


  1. In a medium-sized bowl, whisk together the egg yolk, mustard, lemon juice, salt, and pepper until everything is well combined.
  2. Slowly add the oil to the mixture whisking continuously until it thickens into a smooth and creamy consistency.
  3. Once done, taste your delicious creation to adjust seasoning if necessary!


Q: What kind of oils should I use for my homemade mayonnaise recipe?

A: You can either use vegetable oil or any other type of neutral-flavored oil like sunflower seed or grapeseed oil. Avoid using olive oils as they have too strong of a flavor that might overwhelm the delicate flavors in this mayo.

Q: Why do you need to add mustard?

A: Mustard not only adds taste but also helps emulsify the ingredients so they mix properly together instead of separating.

Q: Can I substitute vinegar for lemon juice?

A: Sure! But make sure to start with less vinegar since it has stronger acidity than lemons that can easily overpower other flavors in this recipe.

In conclusion, making homemade mayonnaise might seem intimidating at first but once you try this recipe out for yourself you’ll be hooked! Plus who doesn’t love being able to say they made their own mayo from scratch?!

Classic Hollandaise Sauce Recipe

Hollandaise sauce, a classic French sauce, is a flavorful emulsion of butter, egg yolks, and lemon juice. It’s typically served over eggs Benedict or asparagus but can be used in various dishes.

What are the ingredients for hollandaise sauce?

  • Butter
  • Egg yolks
  • Lemon juice
  • Salt
  • Cayenne pepper

How do you make hollandaise sauce?

  1. Melt the butter: In a small pot, melt the butter until it begins to simmer.
  2. Whisk egg yolks: In a heatproof bowl, whisk together the egg yolks with lemon juice and salt.
  3. Add melted butter gradually: Gradually pour the hot melted butter into the egg mixture while continually whisking until all is incorporated.
  4. Separate from heat: Remove from heat and add cayenne pepper if desired.

Why does hollandaise sauce break sometimes?

One of these three things usually causes hollandaise to break:
1. The temperature is too high when adding the melted butter causing scrambled eggs instead of achieving an emulsion with liquid fat.
2. Not enough liquid has been added during emulsification meaning that oil separates out again from water-based ingredients like yolk & citrus which affects how thickly your finished product appears on plates; there may also appear curdling effects such as clumps appearing throughout its texture due to this imbalance between oil-water phases within hollandaisesauce creation process…
3. Hollandaise wasn’t properly seasoned making it bland tasting rather than rich flavor preferred by many connoisseurs around globe!

Can you fix broken hollandaise sauce?

Broken hollandaise may be fixed by following these steps:

1) Remove lumpy bits or any other solids from custard or whatever object being treated before mixing them back into mixture .

2) Slowly whisk small portions of broken mixture into freshly warmed up milk or cream until all lumps dissolve.

3) Sometimes adding fresh yolks or egg whites may help bring separated emulsion back to its original state.

4) Lastly, using blender may do trick – while hollandaise sauce is being smashed by utensils one can slowly add more liquid inorder to aid in forming smoother consistency that remains unbroken when taking spoon out of it. . .

What substitutes sour lemon juice for hollandaise?

In a pinch and without access to lemons, white wine vinegar can be used as a substitute. However, the acidity level isn’t quite the same so a little less should be used and the sauce will have an altered flavor profile.

Hollandaise is an elegant finishing touch to many dishes- not only eggs Benedict. It’s rich buttery texture compliments seafood like salmon or lobster just as much as steak does! We hope you’ve found this recipe helpful, don’t hesitate trying variation next time you prepare your favorite dish…

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