Making pavlova for Christmas? Here’s how to use up those egg yolks
Pavlova is a fantastic Christmas dessert, especially covered with tumbling fresh Tasmanian berries and cream. But you do end up with a lot of left-over egg yolks. Here’s how to use them up in delicious ways at Christmas.
If you have left-over egg yolks, they can be stored in airtight jar in the fridge for up to 4 days. It’s useful to remember that one yolk is equivalent to one tablespoon of mixed egg yolk in case the egg yolks aren’t intact when you store them.
How best to use them? Here are two very Christmassy ideas:
A heart-warming traditional drink with which to welcome your guests, try this Eggnog recipe from Hill Street’s recipe collection.
Essential ladled over a traditional Christmas pudding, and an indispensable layer in a trifle, custard is a must at Christmas. While the ready-made carton variety has saved many a Christmas cook’s sanity, making your own custard from eggs is actually quick and easy.
Just combine 200mL double cream with 700mL full cream milk in a saucepan and gently bring it to just below boiling point. In a separate bowl mix together 4 large egg yolks, 100g caster sugar, 3 Tbsp cornflour and 1 tsp vanilla extract. When the milk and cream mixture has come up to just below boiling point (you will see small bubbles around the edge of the saucepan and steam rising from the surface) pour it into the bowl containing the other ingredients, whisking constantly. When combined, sieve into a clean saucepan and heat on medium until it thickens – it’s ready when you can draw a clean line through it on the back of a spoon, using your finger.