557 egg yolk recipes

Peach melba layer cake sweetened with apple juice concentrate instead of sugar, topped with fresh peaches, raspberries, and fruit spread. Refined-sugar-free homage to the Escoffier classic.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

Heritage apple pie with a butter-and-lard crust, tart Northern Spy apples, brown sugar, and a teaspoon of bread crumbs lining the bottom shell to keep it crisp. A three-stage bake delivers an evenly browned crust.

A rich French Breton-style apple pie with buttery, egg-yolk dough scented with dark rum and vanilla. Golden, dense, and somewhere between a cake and a tart. Utterly irresistible.

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Light and airy citrus chiffon pie with fresh lemon and orange juice, set with gelatin in a flaky pastry shell. A no-bake filling that's bright, fluffy, and refreshing.

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.

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Blackberry grunt with spiced molasses berries topped with egg-glazed biscuit rounds baked golden brown. An old-fashioned fruit dessert with warm cinnamon, nutmeg, and cloves.

Mandeltorte, a classic German almond torte made with ground almonds, bread crumbs, and whipped egg whites. Filled with lemon orange custard and dusted with powdered sugar.

Cold chewy noodles with shredded chicken and silky egg strips in spicy Sichuan dressing. This make-ahead Chinese salad is perfect for hot summer nights, ready in an hour.

You can taste all the flavours in this cream pie, it is so rich, smooth and creamy; the almond crust adds the nutty and tangy flavor.

Hazelnut succes cake: two crisp hazelnut-meringue discs sandwiched with silky praline buttercream, crusted with crushed praline. A classic French patisserie showstopper.

A rich chocolate bread pudding made with pumpernickel, currants, and a custard of egg yolks, cream, and two kinds of chocolate. Baked in a water bath until silky and set.

Stewart's Salad is a layered retro Jell-O salad with sugar-free lemon jello and pineapple, a fluffy cream cheese middle, and a golden pineapple-juice custard topping. A diabetic-friendly potluck classic.

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.