160 egg yolk recipes

Hazelnut cherry tart with a ground hazelnut pastry crust, vanilla custard filling set with gelatin, and canned cherries glazed in a rum-spiked cherry syrup topping.

Rich chocolate frosting made with Coca-Cola, butter, and semi-sweet chocolate in a glossy, spreadable icing with subtle caramel notes.

Very easy and super delicious cookies that are 'baked' in a skillet.

Fig chess tarts with a buttery lemon-scented shortbread shell, filled with brown sugar custard studded with chopped dried figs and walnuts. A Southern chess pie translated into bite-sized tart form.

Flourless chocolate espresso torte for Passover with a full pound of chocolate, espresso, butter, and eggs. No flour or leavening needed. Dense, crackly-topped, and dusted with powdered sugar.

The reddish crest of Sleieve na mBan (The Mountain of Women in Ireland) rising above the milk-white mist that forms there gives its name to this dish of cream-wreathed carrots.

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.

White miso dressing (sumiso) made with shiro miso, sake, sugar, and egg yolks. A traditional Japanese sauce for nuta-ae, karashi sumiso-ae, and kinome-ae dishes.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Chewy, crusty homemade bagels made the traditional way with boiling and baking. Just flour, yeast, water, and salt for that authentic New York bagel shop texture.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.

Whole wheat hamburger buns are soft, sturdy homemade rolls made from a blend of whole wheat and bread flour. The kind of nutty, hearty buns that hold up to a juicy patty without going soggy.

The classic coconut-pecan frosting for German chocolate cake, cooked on the stovetop with evaporated milk, egg yolks, butter, and vanilla. Thick, rich, and loaded with coconut and chopped pecans. Makes 4 1/2 cups.

Russian torte: a yeast-leavened pastry layered with cinnamon-walnut filling and apricot preserves, then crowned with meringue and sugared nuts. The Old World dessert that disappears at every gathering.

Miniature nut-filled pastries with a sour cream butter dough wrapped around pecans or walnuts in dark corn syrup. Bite-sized, flaky, and they store beautifully.

From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.