557 egg yolk recipes

This very old recipe is famous for the artistic, decorative sculpture arranged on top. The picture in the cookbook has the upper outer edge circled with a braid of dough and cut-outs of ducks arranged flat on the top.

Fig ice cream made from fresh figs cooked into a puree and folded into a rich egg custard base with heavy cream, vanilla, and a splash of Cognac. A unique, honey-sweet frozen dessert.

Holiday chocolate butter cookies with cocoa, almond extract, and just 6 ingredients. Perfect for cookie presses, rolling into balls, or decorating with melted chocolate and sprinkles.

Authentic Italian cinnamon walnut biscotti: twice-baked cookies with toasted walnuts, orange zest, and a cinnamon-sugar crust. Crisp enough to dip into coffee, sturdy enough to ship.

Peche Royale dans son Panier Fleuri: poached peaches in fried batter baskets over genoise, topped with Grand Marnier sabayon and pate a choux handles. A showpiece French plated dessert.

Honey almond parfait is a frozen mousse-style dessert with whipped cream, honey-sweetened sabayon, and toasted sliced almonds. A French-inspired semifreddo that skips the ice cream machine.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Greek koulouria cookies twisted into ropes, brushed with egg yolk, and topped with sesame seeds. Crisp, buttery, and lightly sweet with a golden crunch.

Homemade caramel banana ice cream with chocolate chips, made from real caramelized sugar, heavy cream, egg yolks, and smashed bananas. Rich, custardy, and worth the churn.

Rich chicken and olive quiche with a silky cream-and-egg-yolk custard seasoned with nutmeg and cayenne. An elegant brunch or light dinner baked in a flaky pastry shell.

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

Traditional New Mexican biscochitos made with lard, egg yolks, anise, and vanilla. Rolled, cut into shapes, and baked until tender. New Mexico's official state cookie and a holiday staple.

Honey crème brûlée with raspberries swaps classic heavy cream for reduced-fat milk enriched with nonfat dry milk, sweetened with honey, and topped with a crackly caramelized sugar crust. An elegant French dessert, lightened up.

Maple walnut cream pie with a custard filling cooked in a double boiler using real maple syrup and egg yolks. Topped with whipped cream and crunchy walnuts.

Buttery shortbread cookie bars packed with chopped walnuts and a thick layer of strawberry jam baked between two golden crusts. Rich, sweet, and utterly impossible to eat just one.

Classic baked flan with a deep amber caramel top and silky vanilla-orange custard underneath. Spanish-style cream caramel made the proper water-bath way for a dinner-party showstopper.