1,661 6 egg yolk recipes

Rich banana cream pie with sweetened condensed milk custard, layered ripe bananas, and a whipped cream topping in a flaky pie crust. A no-pudding-mix bakery-style pie.

Lithuanian strawberry torte layers three light butter cake rounds with whipped cream, currant jelly, strawberry preserves, and pecans. Eastern European holiday celebration cake.

Cranberry pear tart with a walnut-cinnamon shortbread crust, tangy cranberry-pear filling, and golden meringue lattice top. A stunning holiday dessert with three distinct layers.

Persimmon cream pie with a custard of egg yolks, cream, and ripe persimmon pulp, crowned with a sticky pecan praline crumble. The fruit must be jelly-soft for the right honeyed flavor.

Mango-coconut pie layers a graham cracker and toasted coconut crust with a vanilla bean coconut custard, diced fresh mango, and whipped cream. A bright mango coulis poured over each slice doubles down on the fruit.

Ricotta souffles with raspberry sauce are light, puffed individual desserts baked in a water bath with lemon zest, vanilla, and cinnamon. Slashed open at the table and filled with bright raspberry sauce.

Lemon chiffon pie with a lemon-zest shortbread crust, cloud-light gelatin-set citrus filling, and a topping of fresh whipped cream. Bright, fluffy, refreshing.

Special Easter bread made with whole wheat breadcrumbs, candied citron, and orange zest in a bread machine. This sweet, fruit-studded loaf has Old World charm.

I liked these a lot. The poppyseed taste is subtle yet makes them a little different and more "elegant" than ordinary butter cookies.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh recipe

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Thick salmon steaks gently poached in an aromatic broth of peppercorns, lemon, and bay leaf, then topped with a rich, velvety homemade hollandaise sauce made from scratch with real butter and egg yolks.

Buttery, paper-thin ginger cookies with a double hit of crystallized and ground ginger folded into brown sugar dough. Crisp, snappy, and warmly spiced, this recipe yields four dozen from scratch.

This cognac cream cheese filling is a rich and decadent mixture made by soaking raisins in cognac. The result is a smooth and flavorful filling with hints of tangy lemon and warm vanilla, punctuated by bursts of cognac-soaked raisins. This filling is perfect for adding a touch of elegance to pastries, cakes, or other filled desserts.

Silky, from-scratch custard loaded with fresh banana slices in a flaky prebaked crust, crowned with whipped cream. Banana cream pie the old-fashioned way.