Directions. Great recipe for Creamy Egg Yolk Custard Pudding. We will use 4 whole eggs and 1 additional egg yolk. Blend in milk. water to pan. Place baking dish in a cake pan in oven; add 1 in. Trust me, I've tried the pie with and without the extra egg yolk and I truly believe the extra egg yolk makes all the difference! I love to use an additional egg yolk in lots of recipes. Pour into a 1-1/2-qt. baking dish. I used ingredient amounts that are easy to remember and it turned out really well! Scrape the custard into the small bowl over the ice bath to stop the cooking process. Custard will thicken. Continue to whisk until boils, and remove from heat. After a failed meringue for a chiffon cake :(, I had to start over and had lots of leftover egg yolks, hence this recipe. The egg yolk provides the luscious yellow color to the custard as well as a bit more richness. Gradually add the remaining milk to the yolk mixture and whisk vigorously over medium heat. In a bowl, combine eggs, sugar, spices and vanilla.

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