153 egg yolk recipes

Fruited rice pudding made with skim milk and brown sugar, topped with fresh nectarines and plums. A creamy, low-fat stovetop dessert you can serve warm or chilled.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

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A silky baked custard infused with orange zest, cinnamon, and cloves, set over golden homemade caramel with slivers of candied orange peel. Low-fat, elegant, and worth the overnight chill.

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Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh recipe

Moist pumpkin cake layered with spiced whipped cream. Brown sugar, cinnamon, sour milk, and pumpkin puree make a tender, old-fashioned two-layer cake for autumn dessert tables.

Although this dessert is called a cake, the consistency is more similar to that of a pie.

Italian tiramisù cake with three layers of sponge brushed in espresso and rum, layered with mascarpone cream, and dusted with cocoa. Make-ahead Italian dessert.

Cream cheese snowflake cookies with lemon zest, topped with powdered sugar icing and edible glitter. Delicate, buttery Christmas cutout cookies that sparkle.

Deep dish cranapple pie with sliced apples and whole berry cranberry sauce under decorative pastry cutouts. Spiced with apple pie spice and orange zest for a festive holiday dessert.

This pie is super delicious and it is always a big hit at our family gathering dinner.

Classic Boston cream pie with a tender cake flour sponge, vanilla custard cream filling, and chocolate glaze. A from-scratch version of the iconic layered dessert.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.