cream and egg yolks

You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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cobnuts
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cream and egg yolks

Post: # 81351Post cobnuts »

I'm doing a dessert for a family party and will have some leftover egg yolks and double cream. Any suggestions of how to use them up, either together or seperately, would be very welcome...I have some ideas but I'm sure you can come up with something brilliant!
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the.fee.fairy
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Post: # 81354Post the.fee.fairy »

Egg custard...is that made with egg yolks and cream?

mmm...egg custard...

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red
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Post: # 81360Post red »

make the custard.. like wot fee said, and then turn into creme brulee
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cobnuts
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Post: # 81362Post cobnuts »

YUM!
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red
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Post: # 81388Post red »

oo i just thought... zabaglione?
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Thomzo
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Post: # 81394Post Thomzo »

Egg custard but turn it into ice-cream - yum.
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Post: # 81449Post the.fee.fairy »

Thomzo wrote:Egg custard but turn it into ice-cream - yum.
How d'ya do that? I like the sound of it!!

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Thomzo
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Post: # 81584Post Thomzo »

Honey (or medlar syrup) ice cream

4 egg yolks
4 tbsp clear honey (you can use maple syrup or medlar jelly for this instead of honey)
1 tsp cornflour
1/2 pt semi-skimmed milk
1.5 tsp vanilla essence
9oz cream (or creme fraiche if you want to be healthy)

Whisk the egg yolk, cornflour and honey in a bowl until thick and creamy
Bring the milk to the boil and gradually pour onto the yolk mixture stirring all the time
Cook over a gentle heat stirring all the time until mixture is thick and creamy
Stir in the cream and vanilla essence
Freeze (stir regularly if not using an ice cream maker)

Yummy
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