Ingredient: egg yolks

Honey Custard

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 Honey Custard
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Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 Minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 Minutes
Servings
servings
Ingredients
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Instructions
  1. Heat milk, honey, and the scraped vanilla pod in a saucepan until scalding. Whisk together the egg yolks, salt, and cornstarch until smooth and pale. Temper the yolks with a little of the hot milk mixture. Whisk slowly. Continue adding the milk little by little, whisking until smooth.
  2. Pour the custard base back into the saucepan and place over low heat. Cook slowly, whisking continuously until thickened. The custard should come to a gentle boil.
  3. Remove the custard from the heat and whisk in the butter and vanilla extract. Sieve to remove any lumps. Cover with plastic wrap and cool to room temperature.
  4. Pour the cooled custard into the pie crust(s). Cover with plastic wrap and chill completely (about 2 hours).
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Nutrition Facts
Honey Custard
Amount Per Serving
Calories 66 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 72mg 24%
Sodium 44mg 2%
Potassium 12mg 0%
Total Carbohydrates 11g 4%
Sugars 8g
Protein 1g 2%
Vitamin A 2%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Honey Tart

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 Honey Tart
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Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
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Instructions
  1. For the crust, stir together the flour, salt, sugar, and cinnamon.
  2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse sand. (Alternatively, pulse the dry ingredients with the butter in a food processor.)
  3. Slowly drizzle in cold water and stir gently until the dough is moist enough to stay together when squeezed. (Alternatively, drizzle cold water into food processor, pulsing a few times to combine.)
  4. Quickly press the dough into a disk and wrap in plastic wrap. Chill in the fridge for 30 minutes.
  5. When you're ready to bake, preheat the oven to 350° F. Roll the dough out in between two pieces of parchment and then press into tart pan(s). Line crust(s) with parchment and fill with pie weights.
  6. Blind bake the pie crusts for 10 to 12 minutes or until the crust is cooked through. Remove the pie weights and parchment and bake for another 5 to 7 minutes until the edges start to brown. Set the crusts aside to cool.
  7. Heat milk, honey, and the scraped vanilla pod in a saucepan until scalding. Whisk together the egg yolks, vanilla caviar (i.e. the scraped beans from the vanilla pod), salt, and cornstarch until smooth and pale. Temper the yolks with a little of the hot milk mixture. Whisk slowly. Continue adding the milk little by little, whisking until smooth.
  8. Pour the custard base back into the saucepan and place over low heat. Cook slowly, whisking continuously until thickened. The custard should come to a gentle boil.
  9. Remove the custard from the heat and whisk in the butter and vanilla extract. Fish out the vanilla pod and sieve to remove any lumps. Cover with plastic wrap and cool to room temperature.
  10. Pour the cooled custard into the cooled pie crust(s). Cover with plastic wrap and chill completely (about 2 hours).
  11. Set the tart out at room temperature for 10 to 15 minutes before slicing and serving.
Recipe Notes

Original Recipe:  https://food52.com/recipes/40357-honey-tart

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Hollondaise Sauce

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 Hollondaise Sauce
I got this recipe from Wm. H. Wise & Co., Inc's "Encyclopedia or Cookery", copyright 1948. Awesome! This is just another timeless recipe that turned out wonderfully!
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Prep Time 5 mintues
Cook Time 15 minutes
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Ingredients
Prep Time 5 mintues
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Divide butter into 2 portions, place 1 of these in a bowl or the upper part of a double boiler. Add the egg yolks and lemon juice, place over hot water (not boiling) and stir constantly until the butter is melted. Add the remaining butter and continue stirring, preferably with a wire whisk, until this butter also is melted. Add the hot water and cook, still stirring constantly, until thick. Remove from heat and season with salt and white pepper.
Recipe Notes

And I messed this one up too:  I melted the butter, whisking, with the egg yolk and lemon juice, but then I added the hot water and whisked until thick.  Or at least reduced...  Then I added the butter, and followed the rest of the instructions.  Still turned out great!  Though the lemon juice really stood out - maybe wouldn't be quite so strong if I'd done it the right way...

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Nutrition Facts
Hollondaise Sauce
Amount Per Serving
Calories 165 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Cholesterol 140mg 47%
Sodium 259mg 11%
Potassium 19mg 1%
Total Carbohydrates 1g 0%
Dietary Fiber 0.02g 0%
Sugars 0.2g
Protein 2g 4%
Vitamin A 32%
Vitamin C 4%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Orange Mint Creme Patisserie

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 Orange Mint Creme Patisserie
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Course Dessert
Cuisine French
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine French
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Nutrition Facts
Orange Mint Creme Patisserie
Amount Per Serving
Calories 314 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 315mg 105%
Sodium 12mg 1%
Potassium 39mg 1%
Total Carbohydrates 56g 19%
Dietary Fiber 0.2g 1%
Sugars 32g
Protein 5g 10%
Vitamin A 8%
Calcium 3%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Ham & Cheese Quiche

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 Ham & Cheese Quiche
A really tasty quiche!
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Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
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Instructions
  1. Allow crust to sit util soft enough to work. Spread in 9" pie or quiche pan.
  2. In a skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 6 to 8 minutes. Remove from heat; cool. (I don't usually cool much, not sure how important that is.)
  3. Preheat oven to 375F. Sprinkle 1/2 of the cheese over the crust. Top with onion, then ham. SPrinkle with remaining cheese.
  4. Whisk together eggs, egg yolks, half & half, cream, salt, cayenne pepper, and nutmeg. POur egg mixture over ham and cheese.
  5. Bake quiche until golden brown and custard is set, 35 to 45 minutes. Lert rest 5 minutes.
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Nutrition Facts
Ham & Cheese Quiche
Amount Per Serving
Calories 340 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 166mg 55%
Sodium 587mg 24%
Potassium 52mg 1%
Total Carbohydrates 17g 6%
Dietary Fiber 0.2g 1%
Sugars 2g
Protein 13g 26%
Vitamin A 15%
Vitamin C 2%
Calcium 23%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Ice Cream

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 Ice Cream
While using an electric or hand-cranked ice cream maker will get you to your sweet reward a little easier, it’s not a necessity. Here’s how to make do without one: (Nutrition info for maple bourbon w/out bacon)
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Course Dessert
Cuisine American
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Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. In a medium saucepan, whisk together milk, sugar, egg yolks, and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain mixture into a large bowl, then whisk in half-and- half, cream, and vanilla. (and bourbon and maple syrup for maple bourbon ice cream) Cover with plastic wrap and refrigerate until chilled, about 2 hours.
  2. Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works well for this. Place the cold mixture into the cold pan.
  3. Chill for about 20 minutes and check your ice cream. As the edges start to freeze, stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. You cannot over-beat. Return to the freezer.
  4. Stir ice cream vigorously every 30 minutes until it is firmly frozen. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it into the refrigerator until it becomes soft enough to beat and continue the process.
  5. Ripen the ice cream by storing it in a covered freezer container until ready to serve.
Recipe Notes

Chocolate Ice Cream Variation: After straining mixture in step 1, add 1 cup semisweet chocolate chips and stir until melted and fully incorporated. Continue with recipe.

Mint Chocolate Chip Ice Cream Variation: In step 1, substitute 1 teaspoon peppermint extract for 1 teaspoon vanilla. Once ice cream’s made, stir in 2 cups mini chocolate chips.

Peanut Butter Ice Cream Variation: After straining mixture in step 1, add 1 cup smooth peanut butter and stir until fully incorporated. Continue with recipe.

Maple Bourbon with Candied Bacon: After straining mixture in step 1, add 1 1/2 C maple syrup, 1/4 tsp. sea salt, and 4 Tbsp bourbon.  Stir until fully incorporated. Continue with recipe.  Add 4-5 strips of bacon or candied bacon, finely chopped, during the last mixing session. (Or have some to sprinkle on top)

**Chocolate Cherry Cordial:  (Haven't tested yet!!)  After straining mixture in step 1, add 1 cup semisweet chocolate chips, 4 Tbsp (booze, lots of options, maybe cherry flavor?), maybe substitute cherry extract for vanilla? Serve with maraschino cherries.  (If extract doesn't work, add ~5oz. of chopped cherries)

You can substitute 3/4 C milk and 1/4 C heavy cream in place of half and half

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Nutrition Facts
Ice Cream
Amount Per Serving
Calories 311 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 106mg 35%
Sodium 117mg 5%
Potassium 86mg 2%
Total Carbohydrates 39g 13%
Sugars 28g
Protein 3g 6%
Vitamin A 12%
Vitamin C 0.5%
Calcium 11%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.