Question - what do you suggest i do with 9 egg yolks that is not sweet. ?

How about pots de creme? Rec: Chocolate Espresso Pots de Creme

this is just delicious.

Chocolate Espresso Pots de Creme

6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 1/3 cups heavy cream
2/3 cup whole milk
1 1/2 to 2 teaspoons instant-espresso powder*
6 large egg yolks
2 tablespoons sugar

Special equipment: 8 (4- to 5-oz) ramekins or pot de crème cups
Garnish: bittersweet chocolate curls (see cooks' note, below)
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Put oven rack in middle position and preheat oven to 300°F.

Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.

Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.

Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.

Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.

*Available at some supermarkets, specialty foods shops, and The Baker's Catalogue (800-827-6836).

Cooks' notes: Pots de crème can chill up to 2 days.

http://www.epicurious.com/recipes/food/views/Chocolate-Espresso-Pots-de-Creme-109140

 
other uses: aioli, mayonnaise, lemon curd, ice cream (like

Aint Tee's Luscious Lemon Ice Cream here in the archives...just delicious), pastry cream, pudding, pannettone, tiramisu, chocolate mousse, creme brulee, hollandaise and bearnaise sauces.

 
Also, you can beat them with a pinch of salt or sugar and freeze them.

I freeze them in small pimiento jars--2 or four at a time.

 
elaine, ignore #6! I missed reading the end of your request that said "not sweet"! Sorry.

 
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