31 Leftover Egg Yolk Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Lemon Soup with Chicken and Israeli Couscous

Avgolemono Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘6’]

This avgolemono soup uses a classic egg-and-lemon tempering method to thicken chicken broth into a silky, comforting soup with chunks of chicken and orzo pasta.

Ingredients

• 6 cups chicken broth
• 4 large eggs (well beaten)
• 1/3 cup fresh lemon juice (strain pips and )
• salt and fresh cracked black pepper to taste
• 2 cups cooked chicken (cut in chunks)
• 2 cups cooked orzo or rice
• snipped chives or dill

Instructions

1. Heat the stock in a large soup pot to simmering.
2. In a separate bowl, whisk the 4 eggs well, and then whisk in the lemon juice, making sure the eggs are completely broken up and smooth.
3. Slowly pour one ladle of the hot broth into the egg mixture, whisking all the while. Add another in slowly, and then a third. You are tempering the eggs so they don’t curdle when you add them to the hot broth in the soup pot.
4. Off the heat, slowly, drizzle in the lemon egg mixture back into the broth, whisking constantly. (If you are good at that pat the head and rub the tummy trick, you’ll do fine with this…) The soup will turn a cloudy creamy color.
5. Put the pan back on the burner and heat gently while stirring, I use a silicone spoonula for this. Don’t heat too long, and don’t bring to a simmer or boil. The lemon egg mixture will heat through and give the soup a silky body, but it won’t get thick. Take off the heat and check the seasonings. I love to add lots of pepper, and you may need some salt.
6. I like to put the rice and chicken in the individual bowls first, and then top with the hot soup. This way the orzo or rice doesn’t absorb too much of the broth and get soggy. Add the chives, and serve right away.

2. Duchess Potatoes

Duchess Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [’26’, ’26 piped potatoes’]

These duchess potatoes have soft and buttery mashed potato insides and crispy golden edges, and are a delicious make ahead side.

Ingredients

• 800g (28oz) potatoes (peeled and cut into chunks)
• 35g (⅛ c) butter
• pinch nutmeg
• salt
• 2 egg yolks
• melted butter or egg yolk (to glaze, optional)

Instructions

1. Cook the potatoes in boiling water for 15-18 minutes until tender.
2. Drain and return to the pan.
3. If cooking straight away, preheat the oven to 200˚C fan /220˚C / 392˚F convection / 425˚F
4. Line two baking trays with baking parchment
5. Return the pan to the heat and cook for 1 minute, to evaporate any moisture, shaking the pan every so often.
6. Stir in the butter, nutmeg and season, then mash.
7. Pass the mashed potato through a sieve, using the back of a spoon to push it through.
8. Let the mixture cool for a few minutes then stir in the egg yolks, then place in a piping bag fitted with a 2 cm/ ¾” star nozzle.
9. Tip: place a tiny amount of mashed potato in the 4 corners of your tin, between the tin and baking paper, this will stop the baking paper from moving when you pipe on it.
10. Pipe 26-28 walnut sized mounds onto the trays (like icing a cupcake).
11. Gently brush each mound with either a beaten egg yolk or a little melted butter.
12. Place in the preheated oven and bake for 15-20 minutes, turning the trays around after 10 minutes, until golden.
13. Serve immediately.

3. Brioche French Toast

Simple Brioche French Toast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [’10’, ’10 slices’]

Quick and easy brioche French toast recipe.

Ingredients

• 2 ½ cups whole milk
• ½ cup heavy cream
• 5 large egg yolks
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 10 thick slices of brioche bread

Instructions

1. Heat a large skillet or griddle over medium-low.
2. Add milk, cream, egg yolks, sugar, vanilla extract, salt, and ground cinnamon to a large, shallow dish.
3. Whisk together until well-combined.
4. Place a couple slices of bread in the egg mixture, gently pressing it into the egg mixture.
5. Flip the bread and gently press the other side into the egg mixture.
6. Grease the skillet with butter.
7. Add the soaked pieces of brioche to the skillet.
8. Cook for about 3-4 minutes or until golden brown.
9. Flip the pieces and continue cooking for about 1-2 minutes, or until golden brown.
10. Repeat the process with the remaining brioche.
11. Serve warm.

4. Margarita Cookies

Margarita Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• All‑purpose flour, 2 cups
• Powdered sugar, 1/2 cup
• Unsalted butter, 1 cup (225 g) softened
• Lime zest, 1 tablespoon
• Lime juice, 1 tablespoon
• Salt, 1/4 teaspoon
• Tequila or triple sec (optional), 1–2 tablespoons
• Coarse sugar for sprinkling (optional)

Instructions

1. 1. Cream the butter and sugar until light and fluffy.
2. 2. Mix in lime zest and lime juice; add salt.
3. 3. Gradually add flour, mixing until a soft dough forms; fold in tequila or triple sec if using.
4. 4. Chill dough 20–30 minutes, then roll into a log and slice into rounds or roll and cut shapes.
5. 5. Place on parchment‑lined sheets, optionally sprinkling with coarse sugar, and bake at 350°F (175°C) for 12–14 minutes until edges are light golden.
6. 6. Cool on a rack and store in an airtight container.

5. Raw Kefir Smoothie

Raw Kefir Smoothie With Berries, Collagen & Egg Yolks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘500’, ‘500 ml’]

A raw milk Kefir smoothie. Kefir is a fermented probiotic raw milk beverage. Here it is blended with berries, collagen, raw egg yolks, and creamed coconut to make for a nutrient-dense start to the day. This recipe makes just over 500 ml or half a litre of smoothie for 1 person. Feel free to halve it or increase it as you wish.

Ingredients

• 2 cups raw kefir (preferably made from raw whole fat milk)
• 2 raw egg yolks
• 2 tablespoons collagen powder
• 1 tablespoon creamed coconut
• 1 cup of mixed berries or other fruits. I like to use any combination that is currently available. This photo contains: strawberry
• Dash of cinnamon
• Dash of vanilla extract
• Pinch of sea salt

Instructions

1. Combine all of your ingredients except for the egg yolks into a blender.
2. Process until smooth.
3. Add your egg yolks and process again until incorporated.

6. Keto Caesar Salad Dressing

Creamy Keto Caesar Salad Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT0M · Total: PT5M · Yield: 8

Sharp, savory keto caesar salad dressing made from scratch with egg yolk, anchovy, garlic, parmesan, and lemon, at just 1.1g net carbs. It takes me about 5 minutes and the flavor beats anything from a bottle.

Ingredients

• 1 pasteurized egg yolk
• 2 cloves garlic, minced
• ¾ cup avocado oil
• 4 tablespoons lemon juice
• 3 ounces parmesan cheese, grated
• 8 anchovy fillets, minced
• 1 teaspoon apple cider vinegar
• ½ teaspoon coconut aminos
• salt and pepper to taste

Instructions

1. Add the pasteurized egg yolk and minced garlic to a small bowl and whisk until thickened and combined.
2. Very slowly drizzle in avocado oil, whisking at the same time until mixture thickens and becomes a mayonnaise like consistency.
3. Add in remaining ingredients: lemon juice, parmesan cheese, anchovy, apple cider vinegar, and coconut aminos. Whisk until combined.
4. Adjust ingredients according to taste preference. If it needs more salt, add more anchovy, parmesan or table salt. If it needs more acidity, add more lemon juice.

7. Maple Custard with Strawberry Compote

Maple Custard With Strawberry Compote is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT20M · Total: PT32M · Yield: [‘4’, ‘4 servings’]

This healthy, summer dessert combines creamy maple custard with a delicious strawberry compote. Made with real ingredients that you can feel good about!

Ingredients

• 2 cups whole milk
• 1 teaspoon vanilla extract or seeds scraped from 1 vanilla bean
• 1/4 cup maple syrup
• 1 tablespoon arrowroot starch
• Pinch of Himalayan or sea salt
• 4 egg yolks
• 4 cups strawberries, sliced or diced
• 3 tablespoons maple syrup
• 1 teaspoon lemon juice
• 2 tablespoons water
• 1 tablespoon arrowroot starch
• 1 teaspoon vanilla extract

Instructions Custard:

1. Heat milk and vanilla in a pot over medium-low heat until starting to steam.
2. In a medium bowl, whisk together the remaining custard ingredients.
3. Slowly pour 1/2 cup of the milk mixture into the egg mixture while whisking.  Then add the egg mixture to the pot while whisking until slightly thickened and can coat the back of a spoon (approx. 10 min).  Pour into individual ramekins or glasses (or one larger dish) and place a piece of plastic wrap directly on the surface to prevent a skin from forming.
4. Place in the fridge to cool.  This can be done 2-3 days ahead of time.

Strawberry Compote:

1. Put strawberries and maple syrup in a pot over medium-low heat, stirring occasionally until the strawberries are soft and juicy.
2. Whisk together the lemon juice, water and arrowroot starch in a small bowl.
3. Stir mixture into the strawberries.  Cook over medium-high heat while stirring until it bubbles and thickens (about 2-3 min).  Stir in the vanilla and allow to cool down until slightly warm or fully cooled (hot compote will melt the custard).
4. Spoon compote over the custard and enjoy!  (Or place in the fridge and enjoy later!)

8. Blood Orange Curd

Blood Orange Curd is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘2’, ‘2 cups’]

My Blood Orange Curd is smooth, full of vibrant flavour and so easy to make. We use egg yolks to help set the curd, along with butter which also provides a lush, creamy silkiness. With a short season of availability, their glorious colour and their unique, almost raspberry-like flavour, this is a great way to make the most of beautiful blood oranges.

Ingredients

• 8 egg yolks (See Note 1 and 2)
• 1 cup (220 g) superfine/caster sugar (See Note 2)
• 1/2 cup (125 g) unsalted butter
• 4 tsp finely grated blood orange zest – loosely packed (See Notes 3 and 4)
• 200 ml (3/4 cup + 1 tbsp) strained blood orange juice

Instructions

1. Add the egg yolks and sugar to a medium-size bowl – See Note 2.
2. Whisk the egg yolks and sugar together until well combined.
3. Tip the whisked yolks and sugar into a heavy-based, non-reactive saucepan – (See Note 5.) Add the butter, zest and juice to the pan.
4. Place the saucepan over low-medium heat and, using a whisk, stir constantly until the mixture just comes to a simmering point. As soon as the bubbles appear, remove the saucepan from the heat. (See Note 6).Stir for a minute or so – this will prevent a skin forming as the curd cools. The curd will thicken as it cools.
5. Transfer to sterilised jars (See Note 7) while the curd is still slightly warm. When the curd is cold, add the lids and seal well.The Blood Orange Curd will keep for 1 week if well sealed and refrigerated.

9. Salted Egg Yolk Popcorn

Asian Salted Egg Yolk Popcorn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’]

Loaded with umami, you won’t be able to stop snacking on this salted egg popcorn! Chilli and curry leaves are optional but they do add complexity to the popcorn and make it better!

Ingredients

• 6 salted egg yolks
• 7 Tablespoons unsalted butter
• 2-3 sprigs curry leaf (optional and feel free to add more if you want! These are usually not eaten (like bay leaves.))
• 1 chilli padi
• 2 teaspoon sugar
• Pinch Salt (Often, this is unnecessary, so taste first before adding!)
• 5-6 cups cooked popcorn

Instructions

1. Cook the eggs, preferably by steaming. Alternatively, you can also hard boil for about 10 minutes. Note: if steaming, you can separate the egg white and yolk before steaming! This way you won’t waste any previous yolk! (If you separate after cooking, they you usually end up with whites in the yolks or yolks in the whites!)
2. If boiling, peel and separate the yolks from the whites. Mash the egg yolks finely with a fork till they resemble breadcrumbs.
3. Using medium-low heat, melt the butter then add the curry leaf sprigs and stir fry till fragrant. Add the chilli, if using and give the sauce another stir. (Do not allow the butter to brown.)
4. Add the mashed yolks and stir till you see the sauce frothing up- this ensures that the sauce will be nice and thick.If you need a visual guide, scroll up to the Step-by-Step Instructions where I’ve shown a photo of the frothy, foamy, creamy sauce.
5. Add the sugar and stir. (Alternatively, if you want the sugar to form a light crunchy layer on the popcorn, add the sugar at the end of the entire process!)
6. Taste and, if necessary, add salt, stir then remove the pan from the heat (and switch off the fire).
7. Allow the sauce to cool.
8. Once cool, pour over the popcorn and stir till well-mixed.

10. Butternut Squash Spaghetti Carbonara

Butternut Squash Carbonara is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497086H39M33S · Cook: PT-497086H39M33S · Total: PT-497086H39M33S · Yield: [‘8’, ‘Serves 8’]

This version of classic spaghetti carbonara features butternut squash. It’s creamy, full of flavor and perfect for a quick weeknight dinner.

Ingredients

• 12-ounces whole grain spaghetti
• 2-2 ½ cups cubed butternut squash (from about 1 small squash or 12-ounce bag frozen cubes)
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• Pinch ground nutmeg
• Pinch cayenne pepper
• 1 tablespoon olive oil
• 3 strips uncured bacon, chopped
• 3 large egg yolks
• ¾ cup freshly grated Parmesan cheese + more for garnish
• ¼ cup unsalted vegetable or chicken stock (optional)

Instructions

1. Cook pasta in a stock pot according to package directions. Reserve 1 cup pasta water, then drain the rest. Set aside.
2. Meanwhile, place the butternut squash cubes and ¼ cup water in a microwave safe bowl. Microwave 4-5 minutes, until very tender. Drain the water. Place the cooked squash in a blender with the reserved pasta water, salt, black pepper, nutmeg and cayenne and puree until very smooth. Set aside.
3. Heat the olive oil in the pot used for boiling the pasta to medium heat. Add the bacon pieces and cook, stirring regularly, until crispy. Add the butternut squash puree to the pot and bring to a simmer. Using tongs, stir in the cooked spaghetti and simmer until the sauce is thickened. Remove the pot from the heat.
4. Use the tongs to stir the egg yolks into the pasta, then stir in the grated Parmesan until the spaghetti is glossy and coated with the sauce. If the mixture is thick, add the stock. Taste and adjust the seasoning, if necessary.
5. Serve in bowls and top with more Parmesan, if desired.

11. Eggs Benedict

Eggs Benedict is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

A classic Eggs Benedict with soft-poached eggs, warm Canadian bacon, crisp muffins, and a bright, buttery hollandaise.

Ingredients

• 4 English muffins (split)
• 8 slices Canadian bacon (or ham)
• 8 eggs
• 3 egg yolks
• 1 tablespoon fresh lemon juice
• ½ teaspoon dry mustard powder
• ½ cup butter (melted)
• salt and black pepper (to taste)

Instructions

1. To make the sauce, combine egg yolks, lemon juice, and dry mustard in a blender. Blend on low speed to combine.
2. With the blender running on low speed, very slowly pour in the melted butter.
3. Once the mixture becomes thick and creamy, stop blending and season with salt and pepper to taste. Set aside.
4. Turn the broiler on to high. Arrange the English muffins and Canadian bacon on a baking sheet. Broil them for 2-3 minutes until the muffins are lightly brown and the bacon warms. Remove from the oven.
5. Meanwhile, bring a pot of water to a boil, then reduce heat to a simmer. Crack one egg into a small bowl and gently slip into the simmering water. Repeat with remaining eggs, adding them one at a time. Allow eggs to simmer 3-5 minutes or until they reach desired doneness.
6. Place a warmed bacon slice on each English muffin half. Top each with a poached egg. Season with salt and pepper. Spoon hollandaise sauce over each egg. Optionally, garnish with paprika or parsley.

12. Portuguese Custard Tarts

Portuguese Custard Tarts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT95M · Yield: [’24’]

These Portuguese Custard Tarts are made with a store-bought puff pastry base and are filled with a sweet, delicious egg custard! While authentic tarts can be time-consuming and difficult to make, this simplified, easy recipe delivers on taste without all the hassle!

Ingredients

• 2 sheets puff pastry
• 3 large egg yolks
• 1 large egg
• 1 3/4 cups 3.25% milk or whole milk
• 3/4 cup granulated sugar
• 1 cinnamon stick
• 2 tbsp cornstarch
• 2 tsp vanilla extract
• cinnamon (for dusting (optional))
• powdered sugar (for dusting (optional))

Instructions

1. Roll out the puff pastry sheets into 2 10×12 inch or 25×30 cm rectangles. Starting on the shorter side, roll the puff pastry sheets into a log. Wrap each log in parchment or plastic wrap and place in the fridge.
2. To make the custard filling, whisk the egg yolks, whole egg, milk, sugar, and cornstarch until smooth and there are no lumps. Add the cinnamon stick and place it over medium heat.
3. Whisk the custard as it heats for 3-4 minutes and then discard the cinnamon stick. Continuing whisking over medium heat until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Pour the custard into a bowl. Cover the bowl with plastic food wrap, placing the food wrap directly on top of the custard so that no skin forms. Allow to cool completely.
5. Preheat oven to 450F while the custard is cooling.
6. Once custard has cooled, remove the puff pastry logs from the fridge and cut each log into 12 equal slices. Working with one slice at a time, use a rolling pin to roll it out into a 3.5 inch or 9 cm circle. [Tip: you can roll out the circles to slightly larger shapes and use a 3.5 inch cookie cutter to cut perfect circles]. Place the circles into a metal muffin tin or tart shells. forming cups for the custard to sit in. Repeat with the remaining puff pastry portions.
7. Spoon the custard mixture into the puff pastry cups. Bake in the oven for 20-25 minutes. At this point you should see some brown spots begin to form on the custard tops. If needed, continue baking for 3-5 more minutes, being careful not to burn the pastry. Remove from oven and allow to cool for 5 minutes in the pan.
8. Carefully remove from the pan and transfer to a cooling rack to cool. Sprinkle with cinnamon and powdered sugar (if desired) and serve. [Tip: if sprinkling with powdered sugar, allow the tarts to cool completely otherwise the powdered sugar will melt on contact].

13. Healthy Hollandaise Sauce

📋 Low fat Hollandaise Sauce Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4M · Cook: PT1M · Total: PT5M · Yield: [’16’, ’16 servings’]

This Low fat Hollandaise sauce is an easy, quick (5 minute) blender Hollandaise that’s also Weight Watchers friendly! It’s a lighter and healthier Hollandaise sauce that’s perfect on eggs benedict, vegetables and meat.

Ingredients

• 3 egg yolks
• 1/3 cup unsweetened applesauce
• 1 1/2 tbsp lemon juice (from concentrate )
• 3 tbsp olive oil
• 1/3 cup light butter (melted)
• 2-3 dashes Tabasco sauce
• 1/2 tsp mustard powder/ground mustard
• 1 tsp cornstarch

Instructions

1. Blend everything together 1-2 mins until smooth.
2. Heat in microwave on full power (covered ) for 45-60 seconds, whisking about halfway through (20 seconds).
3. Cook until it has the consistency of gravy and the temperture is 160 degrees F/71 degrees C.

14. Berry Buttermilk Shortcake

Blueberry & Strawberry Shortcake Biscuits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT45M · Yield: [‘6’, ‘6 -7 assembled desserts’]

A delicious taste of Americana and perfect for patriotic holidays dazzling in red, white and blue!

Ingredients

• 2 ¼ cup all purpose or gluten-free flour ((I used King Arthur’s Gluten Free Flour) plus extra for patting down the dough)
• ½ cup plus 2 tablespoons granulated Sugar
• 1 ½ teaspoons Baking Powder
• ¾ teaspoons Baking Soda
• ¼ teaspoon Kosher Salt
• 6 tablespoons cold (, Unsalted Butter, cut into pieces)
• 2/3 cup Buttermilk ((plus a bit extra for glazing))
• 1 large Egg Yolk
• 1 ½ plus ½ teaspoon Vanilla extract
• 2 cups Strawberries (, hulled and sliced)
• 2 cups Blueberries
• 1/3 cup Baker’s ((fine grain) Sugar)
• 2 cups Heavy Whipping Cream
• 3- inch diameter cookie cutter or biscuit cutter

Instructions

1. Preheat oven to 425 degrees. Butter a metal (not black) baking sheet or use a silpat.
2. In a large bowl place berries and 1/3 cup Baker’s Sugar. Mix with a spoon to fully coat and set aside to allow berries to macerate (their juices with mix with the sugar creating a sauce).
3. In a food processor bowl using the pastry blade combine the flour, ½ cup granulated sugar, baking powder, baking soda and salt. Pulse to fully combine.
4. Add the chopped butter; pulse to combine until crumb-like consistency.
5. Combine the 2/3 cup buttermilk, vanilla and egg yolk. Pour into the food processor while it is mixing; pulse until the liquid and solid mixtures have completely incorporated. If the dough is too dry to hold together, add additional buttermilk by the tablespoonfuls until the dough stays together.
6. Place the dough onto a floured surface (if making the shortcake gluten-free be sure to use gluten-free flour). Gently flatten to the dough until it is 3/4 inch thick. Cut out rounds using a 3-inch round cookie cutter or biscuit cutter. Slide a spatula underneath the round of dough and gently transfer it to the prepared baking sheet.
7. Combine remaining dough and repeat until no other shortcake can be cut from the dough scraps. Brush the top of each shortcake with buttermilk and place in the oven.
8. Bake until shortcake is lightly golden brown; between 10-15 minutes. Remove from the oven and allow to sit on the baking sheet for 5 minutes. Transfer to a cooling rack and allow to cool fully (this is especially important for gluten-free shortcake to ensure the shortcake will stay intact). Once fully cooked, slice in half with a serrated knife horizontally.

To prepare the Whipped Cream:

1. In a chilled mixing bowl combine the heavy cream, 2 tablespoons granulated sugar and 1 ½ teaspoons vanilla. Mix on high speed until soft peaks are reached but the cream is still a bit relaxed (do not beat until the whipping cream is completely stiff).

To assemble the shortcakes:

1. Place the lower half of a shortcake on a serving plate. Add an ample spoon of the berries and liquid, whipped cream and place the top of the shortcake on top. Add a few berries on the top of the shortcake. Repeat with remaining shortcakes and serve.

15. Black Garlic Aioli

Black Garlic Aioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 2

This rich and creamy 5-minute black garlic aioli is a great way to enhance a wide variety of dishes. It’s garlicky, salty, and umami flavored with a touch of sweetness. Naturally gluten-free and vegetarian.

Ingredients

• 2 cloves fresh garlic
• 1/4 teaspoon salt
• 2 large egg yolks, room temperature
• 2 teaspoons white vinegar
• 1/2 cup high quality extra-virgin olive oil
• 6 cloves black garlic
• 1/8 teaspoon ground black pepper

Instructions

1. With a mortar and pestle crush the garlic together with the salt. Transfer to bowl of food processor fitted with a steel blade or blender. *If you don’t have a mortar and pestle you can skip this step and just throw it in your food processor. (See notes)
2. Add the egg yolks and white wine vinegar and pulse until combined.
3. Continue blending while slowly adding extra-virgin olive oil one teaspoon at a time.
4. Blend until all the oil has been incorporated and desired consistency is produced.
5. Add the black garlic and black pepper and pulse until combined. Serve immediately or refrigerate for later.

16. Cannoli Ice Cream

Cannoli Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Total: PT35M · Yield: [‘8’, ‘8 1/2 cup servings’]

This Keto Cannoli Ice Cream has the best flavors of a classic cannoli as a refreshing frozen treat!

Ingredients

• 1 cup heavy cream
• 1 1/2 cups ricotta cheese
• 1 cup almond milk
• 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 1/8 tsp vanilla
• 1/16 tsp cinnamon
• 3 egg yolks (use pasteurized if you are concerned with consuming raw eggs)
• 1 tsp glycerin (optional, but recommended – this keeps the ice cream soft enough to scoop)
• sugar free chocolate chips (optional)

Instructions

1. Combine all ingredients in a blender. Blend until smooth.
2. Pour into an ice cream machine. Freeze according to the manufacturer’s instructions.
3. If using chocolate chips you can add them during the last few minutes in the machine or just sprinkle on top.

17. Cured Egg Yolks

Cured Egg Yolks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7200M · Cook: PT60M · Total: PT7260M

Cured Egg Yolks are surprisingly easy to make and can be grated over your favorite foods!

Ingredients

• 1 1/2 Cups kosher salt
• 1 Cup granulated sugar
• 5 Egg yolks

Instructions

1. Whisk the salt and sugar together so that they are completely combined.
2. Put about 3/4 cup of the salt/sugar mixture at the bottom of a glass dish. Make indentations for the egg yolks in the mixture using the back of a spoon. Carefully lay the egg yolks into the indentations, being careful not to break them. Cover the eggs with the remaining salt and sugar mixture. Seal the dish and refrigerate for 5-7 days.
3. (Don’t waste the egg whites! Make yourself an egg white omelet.)
4. After 5-7 days, remove the eggs from the dish. Brush off the curing mixture, gently rinse them under water and pat dry.
5. Heat an oven to 175 degrees. Spray a cooling rack with cooking spray and lay the yolks on top. Dry the yolks in the warm oven for 1 hour.
6. Your yolks are ready to grate!

18. Egg Yolk Lemon Cake

Egg Yolk Lemon Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’10’, ’10 servings’]

Egg Yolk Lemon Cake has the best moist and tender crumb and fresh lemon juice and zest for a bright citrus flavor. The perfect anytime lemon cake for breakfast, dessert, or snacks!

Ingredients

• 3 large egg yolks (room temperature)
• ½ cup + 2 tablespoons granulated sugar ((130 grams))
• 1 cup + 2½ tablespoons milk (room temperature – I use 2%) ((275 grams))
• ¼ cup vegetable oil (I use sunflower or corn oil) ((50 grams))
• 2 cups all purpose flour ( or cake/pastry flour) ((260 grams))
• 1¾ teaspoons baking powder
• zest 1 lemon
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• 1-2 tablespoons icing/powdered sugar

Instructions

1. Pre-heat oven to 350F (180C). Grease and flour a 9 inch cake pan or 9-10 inch bundt pan.
2. In a medium bowl whisk together the flour, baking powder and salt. Set aside.
3. In the mixing bowl beat the egg yolks and sugar until light and fluffy approximately 5 minutes. Add the milk, oil, zest and juice beat to combine.
4. Beat in the flour a little at a time, beating between each addition. Beat until smooth 1-2 minutes. Transfer to the prepared pan and bake for approximately 30 minutes. Test for doneness with a toothpick. Let cool in the pan then move to a plate. Dust with powdered sugar before serving. Enjoy!

19. Greek Chicken Lemon Orzo Soup

Authentic Greek Chicken Lemon Orzo Soup (Avgolemono) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

This Creamy and Delicious Chicken Lemon Orzo Soup is an authentic greek recipe that thickens the soup using egg yolks as it is traditionally made. We make this recipe quick and easy by using rotisserie chicken so your soup is ready in minutes.

Ingredients

• 1 cup orzo
• 2 cup Rotisserie Chicken (Shredded)
• 64 ounce chicken broth (2 containers)
• 1 cup carrots (sliced)
• 1/2 cup green onions (slice bottom portion)
• 1/4 cup green onions (top green part of onion to use for garnish)
• 1 tbsp garlic (fresh chopped)
• 2 tsp salt (fresh cracked is best)
• 1 tsp black pepper
• 2 tbsp lemon juice (fresh squeezed)
• 3 whole egg yolks
• 2 whole bay leaves

Instructions

1. First begin shredding your rotisserie chicken and place aside.
2. Then in a large pot on medium heat saute the onions, garlic, and carrots with a light spray of olive oil for 2-3 minutes. Then add your Orzo and bay leaves. Continue sauteing for another 1-2 minutes.
3. Next add the chicken broth, seasoning, and bring to a slow boil. Once your soup begins to boil you can reduce the heat to a simmer and continue cooking for 10-15 minutes.
4. Once your soup is finished, you can turn off the burner and add the shredded chicken.
5. In a separate small bowl, you will separate three egg yolks. Whisk your egg yolks and add your fresh squeezed lemon juice.
6. Then in a liquid measuring cup, ladle about a cup of the chicken broth from your soup. Then slowly whisk the broth into your egg yolks
7. Next, pour the entire mixture of lemon, chicken broth, and egg yolks back into your soup and give it a stir. Add extra salt and pepper to taste. Garnish with an extra lemon wedge and sliced green onion.

20. Lime Meringue Mini Eclairs

Lime Meringue Mini Eclairs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Pâte à choux: Water, 1 cup
• Unsalted butter, 1/2 cup (115 g)
• Salt, 1/4 teaspoon
• All-purpose flour, 3/4 cup
• Eggs, 3
• Lime curd: Egg yolks, 3
• Sugar, 1/2 cup
• Lime juice, 1/3 cup
• Lime zest, 1 teaspoon
• Butter, 2 tablespoons
• Lime meringue: Egg whites, 3
• Sugar, 3/4 cup
• Cream of tartar, 1/8 teaspoon

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. 2. Make choux dough: bring water, butter, and salt to a boil; remove from heat, add flour all at once and stir until a smooth ball forms; return to low heat and cook 1 minute; remove from heat and cool slightly; beat in eggs one at a time until glossy.
3. 3. Pipe finger‑sized strips onto the sheet; bake 15–18 minutes until puffed and golden; let cool completely.
4. 4. Prepare lime curd: whisk yolks, sugar, lime juice, and zest over a double boiler until thickened; whisk in butter and refrigerate to chill.
5. 5. Slice cooled choux and fill with lime curd.
6. 6. Make lime meringue: beat egg whites with cream of tartar until soft peaks; gradually add sugar and beat until glossy; pipe onto filled éclairs and lightly toast if available.
7. 7. Serve.

21. Butterscotch Pudding

Butterscotch Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT145M · Yield: [‘4’, ‘4 servings’]

Old Fashioned Butterscotch Pudding from scratch is luxuriously creamy and smooth, with a rich butterscotch flavor!

Ingredients

• 1/2 cup dark brown sugar
• 1/2 tsp salt
• 3 Tbsp water
• 1 cup whole milk
• 1 cup heavy cream
• 3 Tbsp corn starch
• 3 large egg yolks
• 3 Tbsp unsalted butter, room temperature, cut into pieces
• 1 tsp vanilla extract
• 2 tsp bourbon (optional)

Instructions

1. Over medium to medium-low heat, melt the brown sugar with the salt and water ~ the water helps the sugar dissolve evenly. Once it starts to bubble, let it cook 5–6 minutes, or until it darkens slightly and smells rich and nutty. That’s when the butterscotch flavor develops. Don’t stir while it’s bubbling, but you can gently swirl the pan to even out the heat and prevent hot spots.
2. Allow the melted brown sugar to cool for a few minutes.
3. Meanwhile, dissolve the cornstarch in a little bit of the milk, and whisk until very smooth. Add the egg yolks, and whisk until smooth.
4. Add the corn starch slurry to the rest of the milk and cream, and whisk briefly to combine everything.
5. Add the milk/cream mixture to the partially cooled brown sugar, whisking as you go. The sugar will seize up and become hard, but don’t worry, everything will melt once the pan goes back on the heat.
6. Return the pan to the heat, and gently bring the whole mixture to a boil over medium-low heat, whisking constantly. Once all the brown sugar has dissolved and the mixture is beginning to thicken, switch to a silicone spatula so that you can scrape the bottom and sides of the pan as it thickens.
7. Once the pudding comes to a boil, (it should be quite thick), take it off the heat and immediately pour it through a fine mesh strainer.
8. Add the butter, vanilla extract, and whiskey (if using), and whisk vigorously to combine (I whisked mine for a good minute or so to get the butter well incorporated.)
9. Pour the pudding into serving containers, and enjoy warm, or allow it to fully set in the fridge. It will be fully set in a couple hours.

22. Cardamom Apple Fritters

Dairy Free Apple Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘8’, ‘8 servings’]

Made with chunky apples, hints of spice and nutty spelt flour, these dairy free apple fritters are very easy to make and so moreish. A vegetarian and low histamine dessert. Makes 8 small fritters.

Ingredients

• 1 cup spelt flour
• 3 small apples (peeled and diced)
• 2 tsp baking powder
• 1 egg yolk
• 1 tsp cardamom (+ more to taste preference)
• 1 tbsp maple syrup
• 1/3 cup non-dairy milk
• pinch salt
• 1/4 cup oil for frying

Instructions

1. In a large bowl add the flour, baking powder and salt. Stir to combine.
2. In a separate bowl combine the egg yolk, maple syrup and non-dairy milk. Whisk together.
3. Pour the wet ingredients into the dry, and stir, as briefly as you can, to combine. Add the diced apple and cardamom. Stir into the dough.
4. Spoon or pour the oil into a frying pan, so that you have at least 1/2 cm of oil. Heat until it is 370F or the end of a wooden spoon has the sizzle of oil around it.
5. Drop small handfuls of the dough into the oil, and then lightly press into your fritter shape with your hands (carefully!!!) or with a spatula (safer option!). Flip when golden brown. Cook time is 4-5 minutes.
6. Remove the fritter from the oil with a spatula and place on kitchen towel, and then repeat to cook all your fritters.

23. Kimchi Mayo

Flavorful Kimchi Mayo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’16’, ’16 tablespoons’]

Use this flavorful, kimchi mayo to elevate your favorite dishes with a hit of spicy, umami flavor! You have 2 options: use prepared mayo for a quicker option or make the mayo from scratch.

Ingredients

• 1 cup mayo
• ½ cup kimchi (with the brine)
• 2 egg yolks
• 1 teaspoon Dijon mustard
• 1 ½ teaspoons lime juice
• 1 cup canola oil (approximately, will depend on desired thickness)
• 2 ½ tablespoons kimchi brine
• ½ teaspoon sugar
• salt (to taste)

Instructions Option #1 Quick Kimchi Mayo

1. Add the ingredients to a blender or food processor.
2. Blend until smooth.
3. Transfer to a glass jar, airtight container or squeeze bottle.

Option #2 Kimchi Mayo From Scratch

1. Add egg yolks, mustard and lime juice to a medium bowl. Whisk until combined.
2. Add a small amount of the canola oil while whisking constantly, until completely combined. Continue adding small amounts of the oil, completely combining each time, until the mixture thickens. Be patient and add the oil very slowly so that it doesn’t split.
3. When the mayo becomes thick and spoonable, you know it’s ready. Mix in the kimchi brine. Season with the sugar and salt.
4. Transfer to a glass jar, airtight container or squeeze bottle.

24. Sweet Potato Gnocchi

Sweet Potato Gnocchi Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Sweet potatoes, 2 medium (about 1 1/2 pounds)
• All‑purpose flour, 1 to 1 1/4 cups
• Egg, 1
• Salt, 1/2 teaspoon
• Parmesan cheese (optional), 2 tablespoons grated
• Olive oil for cooking
• Butter and sage to finish (optional)

Instructions

1. 1. Bake or steam the potatoes until very tender; scoop flesh and mash until smooth.
2. 2. On a floured surface, combine mashed potato with 1 cup of flour and salt; create a well and whisk in the egg; mix gently, adding more flour as needed to form a soft dough.
3. 3. Roll dough into 3/4‑inch ropes and cut into 3/4‑inch pieces to form gnocchi; optionally press ridges with a fork.
4. 4. Bring a large pot of salted water to a boil; cook gnocchi in batches until they float to the surface (about 2–3 minutes).
5. 5. Sauté cooked gnocchi in butter with sage or toss with your preferred sauce and serve.

25. Zucchini and Mascarpone Fritters

Zucchini and Mascarpone Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘5’, ‘5 servings’]

These zucchini and mascarpone fritters combine tasty vegetables with egg yolk, mascarpone cheese and lots of herbs for a fun lunch or light dinner option. A vegetarian and low histamine recipe.

Ingredients

• 2 medium zucchini (grated)
• 1/4 cup spelt flour
• 1 garlic clove (minced or finely diced)
• 2 egg yolks
• 2 tbsp mascarpone cheese
• 1 tbsp chives (diced)
• 2 tbsp mint (diced)
• pinch salt
• pinch black pepper (optional)
• 1 tbsp olive oil

Instructions

1. Place the grated zucchini in a clean tea towel, pull up by the corners and squeeze (over the sink) out as much liquid as possible.
2. Add all the ingredients to a bowl, except the olive oil. Stir very thoroughly until you have a fairly wet batter. If it seems too wet then add a touch more flour.
3. Drizzle the oil into a pan, and then on a medium heat spoon a couple of tbsp of your fritter ‘batter’ into your hands. Roll into a ball, then place in the pan. Press down on the fritter with a spatula to form the fritter shape.
4. Cooking time will vary depending on how thick the fritter is. Fry for 3-5 minutes until golden brown. Carefully flip with a spatula to cook the other side. You may need to add a little more oil to the pan if it gets too dry as you cook the fritters.

26. Sables Bretons Cookies

Sablé Breton Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT95M · Yield: [’20’, ’20 Cookies’]

These classic French Sable Breton Cookies, or French Salted Butter Cookies, are the most delicious Cookies ever: crumbly and buttery with melt-in-your mouth texture. They are super easy to make with 5 ingredients only and will stay fresh for days!

Ingredients

• 3 Egg Yolks (at room temperature)
• 75 gr (3/4 cup) Icing Sugar
• 100 gr (7 tablespoons) Salted Butter (very soft)
• 175 gr (1 cup + 1 1/2 tablespoons) Plain / All-Purpose Flour
• 1/2 teaspoon Baking Powder
• 1 Egg Yolk (for the Egg Wash – optional)

Instructions

1. Take the butter out of the fridge at least 30 minutes before starting the recipe and pre-cut it into small cubes. The butter needs to be very soft, but not melted.
2. Seperate your Egg Yolks and Whites. Keep the Egg Whites in the fridge for another recipe.
3. In a large mixing bowl, whisk together the Egg Yolks and Icing Sugar for a couple of minutes or until smooth and pale.
4. Add the very soft Salted Butter and whisk (or mix with a stiff spatula) until you get a thick, soft mixture.
5. Sift in the Flour and Baking Powder. Work the dough with a stiff spatula or by hands to combine all the ingredients until you get a smooth cookie dough.
6. Transfer the dough between two sheets of baking paper and roll it with a rolling pin to be about 6 mm (1/4 inch) thick (see note 1). Place in the fridge to chill for at least 1 hour – or overnight.
7. Preheat your oven on 160’C/325’F. Prepare a baking tray lined with a baking mat or parchment paper (see note 2).
8. Remove baking paper and cut out the cookies with a round or fluted Cookie Cutter, about 6cm (2,5 inch) wide (see note 3). Transfer the Sablés Bretons Cookies over the baking tray (see note 4).
9. Optional: Use the back of a fork to create the cross pattern (if the fork sticks to the cookie, dip it in a little bit of water) then brush each cookie with the Egg Yolk for a golden finish.
10. Bake for 15 to 18 minutes or until golden. Take out of the oven and transfer over a cooling rack until completely cool. Store in an air-tight container at room temperature for up to 5 days.
11. Leftover dough can be re-rolled, chilled and baked.

27. Greek Yogurt Healthy Deviled Eggs

Healthy Deviled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

These Healthy Deviled Eggs are made with Greek yogurt instead of mayo. They are well-seasoned, creamy and deliciously tangy.

Ingredients

• 6 large eggs
• 1/4 cup Greek yogurt
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/4 tsp smoked paprika (more for garnish)
• 1/4 tsp hot sauce
• 1/4 tsp salt
• Ground black pepper (to taste)
• 1 tbsp green onion (finely chopped)

Instructions

1. Cook eggs in a pot fully submerged in water for 10 minutes after boiling. Cool in an ice bath for 10 minutes. You can also make hard boiled eggs in Instant Pot or air fryer hard boiled eggs. Peel the eggs and cut them in half lengthwise.
2. In a medium bowl, add the egg yolks and mash with a fork. Add Greek yogurt, mustard, apple cider vinegar, paprika, hot sauce, salt and pepper. Mash until smooth and well combined.
3. Transfer mixture into a piping bag with a star tip and pipe into the egg whites openings. You can also spoon it. Sprinkle with smoked paprika and green onions. Serve cold.

28. Passionfruit Curd

Passion Fruit Curd is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT140M · Yield: [’12’, ’12 servings (approx)’]

This 5 ingredients Passion Fruit Curd is so light, bright and fresh – it’s like sunshine in a jar! Serve it with scones, over pancakes or waffles, use as a cake filling, topping or as a delicious fruity topping for ice cream or yogurt.

Ingredients

• 150 gr (5,5 oz) Passion Fruit Pulp (fresh or frozen – see note 1)
• 30 ml (2 tablespoons) Lemon Juice
• 4 Egg Yolks (medium size, at room temperature)
• 50 gr (1/4 cup) Caster Sugar
• 75 gr (5 tablespoons) Unsalted Butter

Instructions

1. Place the Passion Fruit Pulp and Lemon Juice in a small heavy bottom saucepan (See note 2). Turn on medium low heat and bring to a simmer.
2. While it is heating up, whisk together the Egg Yolks and Sugar in a separate heat-proof bowl.
3. Pour the warm mixture over the Eggs/Sugar and stir well to combine, then pour it all back in the saucepan and turn on low heat (see note 3).
4. Cook on a very low heat for 2 to 3 minutes to allow for the sugar to melt, then slowly add the butter, a little bit at the time. Stir well until all the butter has melted and been incorporated before adding more.
5. Continue to cook while continuously stirring for about 10 minutes (more or less depending on the heat and size of saucepan) – or until the curd has thickened (see note 4 for tips on checking if the curd is done).
6. Transfer into a clean bowl and cover with plastic wrap touching the surface of the curd to avoid the creation of a skin. Place in the fridge to chill and set for at least 2 hours. Keep in the bowl or transfer in a jar.

29. Blood Orange Upside Down Cake

Blood Orange Upside Down Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Blood oranges, 2 medium
• Brown sugar, 1/3 cup (65 g)
• Butter, 2 tablespoons (30 g) for caramel
• All‑purpose flour, 1 cup (120 g)
• Baking powder, 1 teaspoon
• Salt, 1/4 teaspoon
• Sugar, 3/4 cup (150 g)
• Eggs, 2
• Milk, 1/4 cup
• Vanilla extract, 1/2 teaspoon
• Optional extra blood orange slices for garnish

Instructions

1. 1. Preheat oven to 350°F (175°C). Melt butter and caramelize with the brown sugar in a small round pan; lay blood orange slices in an even layer on the bottom.
2. 2. In a bowl, whisk together flour, baking powder, and salt.
3. 3. In another bowl, beat sugar and eggs until pale; mix in milk and vanilla; combine with dry ingredients until just moistened.
4. 4. Pour batter over the orange layer and bake 25–30 minutes until a toothpick inserted comes out clean.
5. 5. Invert cake onto a serving plate while warm to reveal the caramel and orange topping.

30. Aglio e Olio with Cured Egg Yolk

Aglio e Olio with Cured Egg Yolk is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M

Aglio e Olio is amazing on it’s own but I’m taking it to the next level by topping it off with cured egg yolk!

Ingredients

• 5 Tablespoons olive oil
• 6 Cloves garlic (thinly sliced)
• 1/4 Teaspoon red pepper flakes
• 3/4 Pound spaghetti
• Fresh parsley (roughly chopped and to taste)
• Cured egg yolk (grated)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 1 minute less than package directions for “al dente.”
2. Meanwhile, in a large pan, heat the olive oil over medium heat. Add the garlic and cook, stirring constantly, until the edges just start to turn golden brown; about 3-4 minutes. Add the red pepper flakes and stir.
3. Reserving one cup of the pasta water, drain the pasta and add it to the pan along with the reserved pasta water. Toss to coat and cook for another 1-2 minutes or until the water has reduced and the pasta is saucy. Add parsley and toss again.
4. Divide the pasta between bowls and grate the cured egg yolk over the top.
5. Serve immediately!

31. Blueberry Crème Brûlée

Blueberry Creme Brulee is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT320M · Yield: [‘6’]

Blueberry Creme Brulee has a secret surprise, a layer of blueberry jam hidden under the crunchy sugar and rich creamy custard.

Ingredients

• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 3 egg yolks
• 1/2 cup granulated white sugar
• 1/8 tsp kosher salt
• 6 tablespoons blueberry jam

Instructions

1. Move an oven rack to the middle position and preheat the oven to 325°F (165°C).
2. In a medium-sized bowl whisk together the 3 egg yolks, 1/2 cup granulated white sugar, and 1/8 tsp kosher salt until smooth and the egg yolks start to lighten in color.
3. Stir in the 2 cups heavy whipping cream and 1 teaspoon vanilla extract.
4. Lay a towel across the bottom of the pan and arrange your ramekins on top. The towel will keep the ramekins from sliding around. Evenly divide the 6 tablespoons blueberry jam between six ramekins.
5. Pour the custard into the ramekins.Place the pan in the oven and then pour hot water into the pan, careful not to splash water into the ramekins. The water should come about halfway up the ramekins.Bake for 20 to 30 minutes until the edges are set but the centers are still slightly jiggly. The baking time will vary depending upon the size of your ramekins.
6. Remove the baking dish from the oven and allow the custards to cool for approximately 15 minutes until you can safely pick up the ramekins and remove them from the water. Allow the custards to cool on the counter for an additional 15 minutes.Cover each ramekin with plastic wrap and chill them in the refrigerator for at least four hours and up to four days.
7. Remove the custards from the refrigerator and evenly sprinkle each custard with 1 teaspoon of granulated sugar.Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.