Whan can we do with egg yolks?
- Thread starter Nina41
- Start date
DeeCe
Silver Member
would that make a runny custard?!
alottolose
Gold Member
Yeah deecee that's the traditional way of making creme anglais
Creme Anglaise Recipe - Joyofbaking.com *Tested Recipe*
Creme Anglaise (English Cream) is the French translation for custard sauce. There are two types of custard; cooked (stirred) and baked. The difference being that 'baked' custards contain whole eggs and are cooked 'in' a water bath 'in' the oven (think creme brulee). In contrast, the 'cooked' or 'stirred' custard sauce (presented here) contains only [FONT=inherit !important][FONT=inherit !important]egg [/FONT]yolks and is cooked 'on' the stove, oftentimes 'over' a water bath. The end result is a nice rich and smooth textured sauce that can be served, warm or cold, with cakes, pies, puddings, or fruit and is ideal for plated desserts.[/FONT]
Read more: Creme Anglaise Recipe - Joyofbaking.com *Tested Recipe*
p.s. for that recipe you would potentially subsitute the cream for skimmed milk and include the cornflour to thicken as sweetener and skimmed milk may not (never tried it) thicken as well x
Creme Anglaise Recipe - Joyofbaking.com *Tested Recipe*
Creme Anglaise (English Cream) is the French translation for custard sauce. There are two types of custard; cooked (stirred) and baked. The difference being that 'baked' custards contain whole eggs and are cooked 'in' a water bath 'in' the oven (think creme brulee). In contrast, the 'cooked' or 'stirred' custard sauce (presented here) contains only [FONT=inherit !important][FONT=inherit !important]egg [/FONT]yolks and is cooked 'on' the stove, oftentimes 'over' a water bath. The end result is a nice rich and smooth textured sauce that can be served, warm or cold, with cakes, pies, puddings, or fruit and is ideal for plated desserts.[/FONT]
Read more: Creme Anglaise Recipe - Joyofbaking.com *Tested Recipe*
p.s. for that recipe you would potentially subsitute the cream for skimmed milk and include the cornflour to thicken as sweetener and skimmed milk may not (never tried it) thicken as well x
alottolose
Gold Member
quiches
custards
custard (pourable)
custard based ice cream
dukan mayo
dukan white sauce
sauce chasseur (hunters sauce)
hollandaise sauce
heavenly sauce
cafe chocolate or vanilla creme
floating islands
cauliflower souffle
dukan eggnog
dukan nutella
a few ideas for you there
custards
custard (pourable)
custard based ice cream
dukan mayo
dukan white sauce
sauce chasseur (hunters sauce)
hollandaise sauce
heavenly sauce
cafe chocolate or vanilla creme
floating islands
cauliflower souffle
dukan eggnog
dukan nutella
a few ideas for you there
Last edited:
CaledoniaDreaming
Silver Member
quiches
custards
custard (pourable)
custard based ice cream
dukan mayo
dukan white sauce
sauce chasseur (hunters sauce)
hollandaise sauce
heavenly sauce
cafe chocolate or vanilla creme
floating islands
cauliflower souffle
dukan eggnog
dukan nutella
a few ideas for you there
Dukan Nutella? Wow, give us the recipe please hun - I don't have my book (seriously need to get it back from Sister-in-Law!)
alottolose
Gold Member
I haven't tried it myself yet as I'm a bit squeamish of raw yolk...recipe is....
Dukan Nutella
(1 serving)
Prep time: 5 mins
No cooking required
1 egg yolk
1 tsp fat reduced cocoa
2 tbsp aspartame
A little water
Mix together all the ingredients until smooth
alottolose
Gold Member
Dukan eggnog or Kogel Mogel
Kogel Mogel Dukan Diet Recipe
It's not unheard of to whisk up eggs in that way on the continent - guess it's just personal preference! x
Kogel Mogel Dukan Diet Recipe
It's not unheard of to whisk up eggs in that way on the continent
- guess it's just personal preference! x
alottolose
Gold Member
alottolose
Gold Member
more ideas for using egg yolks
Tea Biscuits Dukan Diet Recipe
Tartar Sauce Dukan Diet Recipe
Dukan Mayonnaise Dukan Diet Recipe
Tea Biscuits Dukan Diet Recipe
Tartar Sauce Dukan Diet Recipe
Dukan Mayonnaise Dukan Diet Recipe
Just saw this, glad someone answered. One of my favorite flavors is lemons used to eat them, cut in half with salt until the dentist informed my mom my tooth enamel was wearing away!
Mix cornflour, salt and sweetener. Gradually add in water, not milk. Cook until thickened. Stir small amount into lightly beaten egg yolk. Add in lemon juice. Eat warm if you're like me. Or chill.
Typical lemon curd, adjusting proportions. Typically butter is stirred into hot mixture for improved mouth feel, though I never felt it improved anything.
Have been waiting for a sweet tooth, sour tooth maybe, to try this with subbing some l.j. With lemon extract. Not holding out too much hope. Yet, have some citric acid I might try adding for that pucker to come closer.
