287 6 egg yolk recipes

A rich flavorful sauce of bacon, cream and eggs defines this quick to prepare Italian classic.

Old-fashioned poppy seed cake with the seeds soaked in milk for hours to release their flavor, then topped with a pecan custard frosting. Tender, nutty, and heirloom-worthy.

These traditional babkas are rich, egg-yolk-laden yeast breads with golden raisins and a hint of lemon zest, baked in fluted pans and dusted with powdered sugar. Best eaten fresh within a couple of days.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Linzer tart with a spiced almond crust, raspberry fruit spread, and a piped lattice top. An Austrian-inspired pastry sweetened with apple juice concentrate instead of refined sugar.

Jefferson pie with brown sugar custard, dates, raisins, pecans, and warm spices in a flaky crust topped with meringue. A forgotten Southern heirloom dessert.

Banana cream pie with sweetened condensed milk filling, fresh banana layers, and a cloud of whipped cream. The classic Eagle Brand recipe that's been winning potlucks for generations.

New England scones with bright orange zest, sweet currants, and whole wheat flour, finished with a powdered-sugar icing drizzle. Yankee-style scones with bakery-bright flavor.

Welsh rarebit, the British pub classic: sharp aged cheddar melted with beer, egg yolk, mustard, and cayenne into a savory sauce spooned over toast. Dressed up here with walnuts, apple, and broccoli.

This festive babka is a rich, buttery yeast bread studded with raisins and topped with a cinnamon-sugar crumble. Baked in a springform pan, it's a showstopper for holidays and special occasions.

Brownie pecan pie bars combine a fudgy cocoa brownie base with a buttery pecan pie topping baked in layers. Two textures in one bar: dense chocolate on the bottom, gooey caramelized pecans on top.

A custardy lemon pudding cake baked in a water bath, served warm with a Grand Marnier blackberry sauce. Two textures in one dish: spongy cake on top, silky pudding below.

A from-scratch coconut custard pie with a silky cream and egg yolk filling loaded with shredded coconut, topped with billowy golden meringue. Old-fashioned diner pie done right at home.

This rich and moist cake made of candied cherries, pecans and coconut is bound to have you thinking about seconds.

Master magic lemon pie sets sweetened condensed milk with fresh lemon juice and zest, no cooking required for the filling. Crowned with a billowy meringue over a cinnamon-graham crust.

Tart apple cake brightened with lemon and a splash of rum, baked in a springform with halved apples crowning the top. Light, lemony, European-style coffee cake with dusted sugar.