Anti-waste And Kraft Recipe With Eggs Yolk like the crème brûlée

When you just did recipes with only eggs white, you need other using eggs yolk. Here one of my anti-waste and kraft recipe with eggs yolk!

You just did Macarons,  Marshmallow, or Financiers and have eggs yolks leftover, your day is not finished as you have several options.

First you could decide to keep those yolks and not to cook it today.

Egg yolks conservation.

You could keep the egg yolks for 4-5 days in the refrigerator, in an airtight container. Cover egg yolks with a little oil to prevent them from drying out.
And you could freeze the whites and yolks separately and in portions in an ice cube tray or small storage boxes.

In the freezer, egg yolk can be kept for 3 months and an egg white for another 6 months. It can be convenient to freeze eggs, but some loss of quality is possible. It should only be used for heated egg preparations.

How to freeze egg yolk?

Mix the egg yolks.
Add about a pinch per yolk.
Pour into a freezer bag.
Close the bag tightly with a zipper.
Put the bag in the freezer.

Now if you want to use it right now, there are several options. I think that the easiest recipe is my easy recipe of crème brulée

Fast and easy crème brulée recipe:

You need very few ingredients to make the famous French crème brûlée and you could easily do it in 15 minutes. If ever you have only 3 yolks because we just did together with my foolproof macarons recipe online during one of my cooking classes you just have to reduce the measures, that it.

Ingredients:

• 5 yolks
• 100 g of sugar
• 50 cl liquid creme fraiche
• vanillia extrat

Preparation:

For about 4 individual crème brûlée ramekins, whisk 5 egg yolks with 100 g sugar until the mixture whitens and becomes frothy.

Split a vanilla bean in 2 and scrape the inside with a knife. Place the seeds directly into the bowl and mix.

Gradually add 50 cl of whipping cream and mix vigorously with a whisk.

Pour the cream into the ramekins and bake them in a preheated oven at 100°c (up to 140°c depending on the power of your oven) for about 1 hour. It’s a slow temperature which is around 200°F. Then, leave to cool to room temperature and then place in the refrigerator for about 2 hours to allow the cream to set.

There are 3 ways to caramelize a crème brûlée after sprinkling it with brown sugar: Use a kitchen blowtorch. Place the creams under the grill of a very hot oven for a few moments (if you choose this option, place the creams in the freezer 15-20 minutes before caramelizing them). Use a heated round iron sold in some kits with the ramekins.
To finish
Of course, only burn your creams when serving. If you do it in advance, the cream will lose all its crunchiness. Do not hesitate to flavour your creams with orange blossom for example.