18 Creamy 6 Egg Yolk Recipes Delicious

Got a handful of egg yolks left and craving something rich and dreamy? You’re in luck! From silky custards to luscious pasta sauces, these 18 creamy recipes are here to turn those golden yolks into pure indulgence. Whether you’re whipping up a quick weeknight dinner or a decadent dessert, these dishes promise comfort in every bite. Ready to dive in? Let’s get cooking!

Classic Crème Brûlée with 6 Egg Yolks

Silky, rich, and crowned with that irresistible crackly sugar top—this French dessert is easier to make at home than you think!

Ingredients

• 6 large egg yolks
• 1/3 cup granulated sugar, plus extra for topping
• 2 cups heavy cream
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325°F. Arrange six 4-oz ramekins in a deep baking dish.
2. Whisk 6 egg yolks and 1/3 cup sugar in a bowl until pale and slightly thickened, about 2 minutes.
3. In a saucepan, heat 2 cups heavy cream over medium-low until just steaming (don’t boil). Slowly pour into yolk mixture while whisking constantly. Stir in 1 tsp vanilla and a pinch of salt.
4. Strain mixture through a fine sieve into a pitcher, then divide among ramekins. Pour hot water into the baking dish until halfway up ramekins.
5. Bake 30–35 minutes until edges are set but centers still jiggle slightly. Cool to room temp, then chill 4+ hours (or overnight).
6. Before serving, sprinkle tops evenly with a thin layer of sugar. Torch until caramelized and bubbly, or broil 2–3 inches from heat for 1–2 minutes (watch closely!). Let sugar harden 1 minute.

The magic? That glass-like sugar shield hiding the velvety custard beneath—a showstopper every time.

Tip: For extra depth, swap vanilla for a split vanilla bean or 1/2 tsp almond extract.

Rich and Velvety Egg Yolk Custard

This silky custard is pure comfort in a bowl—luxuriously smooth with a golden richness that feels like a hug from the inside.

Ingredients:

• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 300°F. Place 4 (6-oz) ramekins in a deep baking dish.
2. Whisk together 6 large egg yolks and 1/2 cup granulated sugar in a bowl until pale and slightly thickened, about 2 minutes.
3. In a saucepan, heat 1 1/2 cups whole milk, 1 cup heavy cream, and a pinch of salt over medium-low until steaming (do not boil). Slowly pour into the egg mixture, whisking constantly.
4. Strain the mixture through a fine-mesh sieve into a pitcher, then stir in 1 tsp vanilla extract. Divide evenly among ramekins.
5. Pour hot water into the baking dish until it reaches halfway up the ramekins. Bake for 35–40 minutes until set but still slightly jiggly in the center.
6. Cool to room temperature, then chill for at least 2 hours before serving.

The magic here? That slow bake in a water bath ensures a custard so tender, it practically melts on your tongue.

Tip: For a caramelized top, sprinkle ramekins with a thin layer of sugar and torch just before serving.

Decadent Chocolate Mousse with Egg Yolks

This silky-smooth chocolate mousse is pure indulgence, with rich egg yolks adding a luxurious depth to every spoonful.

Ingredients

• 6 oz high-quality dark chocolate (70%), finely chopped
• 3 large egg yolks
• 3 tbsp granulated sugar
• 1 cup heavy cream, chilled
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions

1. Melt the dark chocolate in a heatproof bowl set over a pot of barely simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
2. In a separate bowl, whisk the egg yolks, sugar, and salt vigorously for 2–3 minutes until pale and slightly thickened.
3. Slowly drizzle the melted chocolate into the yolk mixture, whisking constantly until fully combined. Stir in the vanilla extract.
4. In another bowl, whip the heavy cream to stiff peaks. Gently fold ⅓ of the whipped cream into the chocolate mixture to lighten it, then fold in the rest until no streaks remain.
5. Divide the mousse among 4 serving glasses and chill for at least 4 hours (or overnight) until set.

The magic here? Whipping the yolks with sugar creates a custard-like base that makes this mousse extra velvety—no gelatin or raw egg whites needed!

Tip: For an elegant touch, top with shaved chocolate or a dollop of barely sweetened whipped cream before serving.

Silky Smooth Egg Yolk Pasta Dough

This rich, golden pasta dough gets its luxurious texture from egg yolks alone—no whole eggs needed—for a silky, tender bite that’s perfect for delicate shapes like tagliatelle or pappardelle.

• 2 cups (240g) all-purpose flour, plus extra for dusting
• 4 large egg yolks
• 1 tbsp (15ml) olive oil
• 1 tsp (5g) fine sea salt
• 1 tbsp (15ml) ice water (if needed)

1. On a clean counter, mound the flour and make a wide well in the center. Add the egg yolks, olive oil, and salt to the well.
2. Using a fork, gently whisk the wet ingredients, gradually incorporating flour from the edges until a shaggy dough forms (about 3 minutes). If the dough feels too dry, add ice water 1 tsp at a time.
3. Knead by hand for 8–10 minutes until smooth and elastic. The dough should feel supple but not sticky—dust lightly with flour if needed.
4. Wrap tightly in plastic and rest at room temperature for 30 minutes to relax the gluten.
5. Roll out thinly with a pasta machine or rolling pin, then cut into desired shapes. Cook immediately in boiling salted water for 2–3 minutes until al dente.

The yolk-heavy dough gives this pasta an almost custardy richness, while the olive oil ensures it stays pliable without toughening. Tip: For extra sheen, toss the cooked pasta with a splash of starchy cooking water and a pat of butter before serving.

Golden Egg Yolk Hollandaise Sauce

This rich, velvety hollandaise sauce gets its golden hue from extra egg yolks, making it luxuriously smooth and perfect for drizzling over eggs Benedict or roasted veggies.

Ingredients:

• 3 large egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 tsp salt
• Pinch of cayenne pepper

Instructions:

1. In a heatproof bowl, whisk together 3 large egg yolks and 1 tbsp lemon juice until pale and slightly thickened.
2. Place the bowl over a saucepan of gently simmering water (double boiler), making sure the bottom doesn’t touch the water. Whisk constantly for 2–3 minutes until the mixture is warm and frothy.
3. Slowly drizzle in 1/2 cup melted butter while whisking vigorously, until the sauce thickens to a silky consistency (about 3–4 minutes).
4. Remove from heat and stir in 1/4 tsp salt and a pinch of cayenne pepper. Taste and adjust seasoning if needed.

The extra yolks give this hollandaise a deeper color and custard-like richness, while the cayenne adds just a whisper of warmth. It’s so good, you’ll want to put it on everything!

Tip: If the sauce gets too thick, whisk in 1 tsp warm water at a time to loosen it up.

Luscious Lemon Curd Using 6 Egg Yolks

This velvety lemon curd is sunshine in a jar—bright, tangy, and just sweet enough to balance the punch of citrus. Perfect for spooning over scones, layering in cakes, or eating straight from the bowl (we won’t judge).

Ingredients:

• 6 large egg yolks
• 1 cup granulated sugar
• ½ cup freshly squeezed lemon juice (about 3–4 lemons)
• Zest of 2 lemons
• ½ cup unsalted butter, cut into cubes
• ⅛ tsp salt

Instructions:

1. In a medium saucepan, whisk together 6 egg yolks and 1 cup granulated sugar until smooth and pale yellow.
2. Stir in ½ cup lemon juice, zest of 2 lemons, and ⅛ tsp salt. Cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture thickens enough to coat the back of a spoon (about 8–10 minutes). Don’t let it boil!
3. Remove from heat and add ½ cup cubed butter, one piece at a time, stirring until fully melted and silky.
4. Strain through a fine-mesh sieve into a bowl to remove any zest bits or cooked egg. Press plastic wrap directly onto the surface to prevent a skin from forming, then chill for at least 2 hours.

The magic here? Straining ensures a flawlessly smooth texture, while the generous butter makes it luxuriously rich. It’s like lemonade turned into dessert.

Tip: For extra sparkle, fold in a handful of fresh raspberries after chilling—their tartness plays beautifully with the curd.

Fluffy Egg Yolk Soufflé

This dreamy soufflé is like a cloud of golden sunshine—light, airy, and just sweet enough to feel like a treat without being overly indulgent.

Ingredients:

• 4 large egg yolks
• 2 large egg whites
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 tbsp unsalted butter (for greasing)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 375°F. Grease two 6-ounce ramekins with 1 tbsp unsalted butter and dust lightly with powdered sugar.
2. In a large bowl, whisk 4 large egg yolks with 1/4 cup granulated sugar and 1/2 tsp vanilla extract until pale and slightly thickened, about 2 minutes.
3. In another bowl, beat 2 large egg whites with a pinch of salt until stiff peaks form, about 3–4 minutes.
4. Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
5. Divide the batter evenly between the ramekins, smoothing the tops. Bake for 12–14 minutes until puffed and just set (they should jiggle slightly in the center).

The magic here? The yolks create a custardy core beneath that whisper-light soufflé top—serve immediately for maximum drama!

Tip: Run a thumb around the rim of the ramekins before baking to help the soufflés rise straight up.

Homemade Egg Yolk Ice Cream

Rich, velvety, and luxuriously creamy—this egg yolk ice cream is a decadent treat that’s surprisingly simple to whip up at home.

Ingredients:

• 6 large egg yolks
• 3/4 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions:

1. In a medium bowl, whisk together the 6 large egg yolks and 3/4 cup granulated sugar until pale and slightly thickened, about 2 minutes.
2. In a saucepan over medium heat, combine the heavy cream, whole milk, and 1/4 tsp fine sea salt. Heat until steaming but not boiling (about 175°F), stirring occasionally.
3. Slowly pour 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper. Then, gradually whisk the egg mixture back into the saucepan.
4. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 170°F), 5–7 minutes. Do not let it boil.
5. Remove from heat and stir in 1 tsp pure vanilla extract. Strain through a fine-mesh sieve into a clean bowl.
6. Cover and chill in the fridge for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions, then freeze until firm, about 4 hours.

The magic here? Those extra egg yolks create an ultra-silky texture that melts like a dream—no iciness, just pure indulgence.

Tip: For an extra-luxurious finish, drizzle with warm caramel or sprinkle flaky sea salt before serving.

Creamy Egg Yolk Carbonara Sauce

This luxuriously rich carbonara skips the cream but keeps all the decadence—thanks to silky egg yolks and a generous shower of Parmesan.

Ingredients:

• 4 large egg yolks
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 3 oz pancetta, diced
• 1 tbsp olive oil
• 1/2 lb spaghetti
• 1/2 cup reserved pasta water

Instructions:

1. In a medium bowl, whisk together 4 large egg yolks, 1/2 cup Parmesan, 1/4 tsp black pepper, and 1/4 tsp salt until smooth. Set aside.
2. Cook spaghetti in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
3. Meanwhile, heat 1 tbsp olive oil in a skillet over medium. Add pancetta and cook until crispy (5–6 minutes). Remove from heat.
4. Working quickly, toss hot pasta with pancetta and its fat. Gradually stir in the egg yolk mixture, adding reserved pasta water 1 tbsp at a time until sauce coats the noodles (about 1/4 cup total).
5. Serve immediately with extra Parmesan and a crack of black pepper.

The magic here? The egg yolks create a velvety sauce without curdling—just keep the heat low and toss fast!

Tip: For extra insurance against scrambled eggs, let the pasta cool slightly (1 minute) before adding the yolk mix.

Golden Egg Yolk Bread Pudding

This rich, custardy bread pudding gets its golden hue and velvety texture from extra egg yolks—perfect for turning stale bread into something luxurious.

Ingredients:

• 4 cups day-old brioche or challah, torn into 1-inch pieces
• 4 large egg yolks
• 2 large whole eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking dish with 1 tbsp of the melted butter.
2. Spread bread pieces in the dish. In a bowl, whisk together egg yolks, whole eggs, milk, cream, sugar, vanilla, and salt until smooth.
3. Pour custard over bread, pressing pieces down to soak. Drizzle with remaining 1 tbsp melted butter.
4. Bake for 35–40 minutes until puffed and golden, with a slight jiggle at the center. Cool 10 minutes before serving.

The extra yolks create a silky, almost flan-like texture, while the buttery bread crisps at the edges—ideal for a decadent brunch or dessert.

Tip: For deeper flavor, soak the bread in the custard for 30 minutes before baking.

Rich Egg Yolk Buttercream Frosting

Silky, luxurious, and just sweet enough, this buttercream gets its velvety texture from rich egg yolks—perfect for elevating cakes or cupcakes.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 4 large egg yolks, room temperature
• 2 cups powdered sugar, sifted
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes until creamy and pale.
2. Add the egg yolks one at a time, mixing well after each until fully incorporated.
3. With the mixer on low, gradually add the powdered sugar, 1/2 cup at a time, scraping the bowl as needed.
4. Pour in the heavy cream, vanilla extract, and salt. Increase speed to medium-high and beat for 4–5 minutes until fluffy and smooth.

The yolks give this frosting a custard-like richness that pairs beautifully with vanilla or chocolate cakes. Tip: For extra stability, chill the frosting for 15 minutes before piping.

Egg Yolk-Based Aioli Dip

This rich, velvety aioli is a game-changer for dipping fries, veggies, or spreading on sandwiches—just a few pantry staples and a little patience create magic.

Ingredients:

• 2 large egg yolks
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated
• ½ cup neutral oil (like grapeseed or avocado)
• ½ cup extra-virgin olive oil
• ½ tsp kosher salt
• Pinch of cayenne pepper (optional)

Instructions:

1. In a medium bowl, whisk together 2 large egg yolks, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 grated garlic clove until smooth and slightly thickened.
2. Combine ½ cup neutral oil and ½ cup olive oil in a liquid measuring cup. Very slowly drizzle the oil mixture into the egg yolks, whisking constantly, until the aioli emulsifies and thickens (about 5 minutes).
3. Whisk in ½ tsp kosher salt and a pinch of cayenne (if using). Adjust salt or lemon juice to taste.

The key here is patience—drizzling the oil slowly guarantees that luscious, spoonable texture. If it breaks, whisk in 1 tsp hot water to bring it back.

Tip: For extra tang, swap half the lemon juice with white wine vinegar. Keeps in the fridge for 3 days!

Velvety Egg Yolk Cheesecake

This rich, custard-like cheesecake gets its golden hue and silky texture from egg yolks—perfect for when you want something decadent but not overly sweet.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 6 large egg yolks
• 1 tbsp vanilla extract
• 1/2 cup heavy cream
• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat cream cheese and 1 cup sugar until smooth. Add egg yolks one at a time, then blend in 1 tbsp vanilla, 1/2 cup heavy cream, and 1/4 tsp salt.
3. Pour filling over crust. Bake for 45–50 minutes until edges are set but center jiggles slightly. Cool in the oven with the door ajar for 1 hour, then chill overnight.

The egg yolks give this cheesecake a luxuriously smooth, almost flan-like consistency—ideal for impressing guests or treating yourself.

Tip: Run a knife under hot water before slicing for clean edges!

Golden Egg Yolk French Toast

This decadent twist on classic French toast leans into rich, custardy yolks for an extra-golden, velvety bite that feels like a weekend treat.

Ingredients

• 4 large egg yolks
• 1 cup whole milk
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 4 slices thick-cut brioche or challah bread (1-inch thick)
• 2 tbsp unsalted butter
• Maple syrup, for serving

Instructions

1. In a shallow bowl, whisk together the egg yolks, whole milk, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth.
2. Heat a large nonstick skillet over medium-low heat. Melt 1 tbsp of the unsalted butter, swirling to coat the pan.
3. Dip one slice of bread into the egg mixture, letting it soak for 10 seconds per side. Transfer to the skillet and cook for 3–4 minutes per side, until deeply golden and crisp at the edges. Repeat with remaining bread, adding the remaining 1 tbsp butter as needed.
4. Serve immediately with maple syrup.

The yolks create a luscious, almost pudding-like center while keeping the exterior crisp—no soggy slices here!

Tip: For extra indulgence, dust with powdered sugar or top with whipped cream and fresh berries.

Creamy Egg Yolk Risotto

This luxuriously rich risotto gets its velvety texture from a surprise stir-in of egg yolks, making it a showstopper for date night or when you’re craving something indulgent.

Ingredients:

• 1 cup Arborio rice
• 4 cups low-sodium chicken broth, warmed
• 3 large egg yolks
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup dry white wine (optional)

Instructions:

1. Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add shallot and garlic; sauté for 2 minutes until softened.
2. Stir in Arborio rice, coating it with the oil mixture, and toast for 1 minute. Pour in white wine (if using) and cook until mostly evaporated, about 1 minute.
3. Add 1/2 cup warm broth at a time, stirring frequently until absorbed before adding more. Repeat until rice is al dente (about 20 minutes total).
4. Remove skillet from heat. Quickly whisk egg yolks and Parmesan into the risotto, followed by remaining 1 tbsp butter, 1/2 tsp salt, and 1/4 tsp pepper. The residual heat will thicken the yolks into a silky sauce.

The magic here? The egg yolks transform the risotto into something almost custard-like—creamy without heavy cream. Serve immediately for the best texture.

Tip: For extra depth, finish with a drizzle of truffle oil or crispy pancetta bits.

Egg Yolk-Enriched Pancakes

These ultra-rich, golden pancakes get their velvety texture and custard-like flavor from an extra dose of egg yolks—perfect for a lazy weekend brunch.

Ingredients

• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 3 large egg yolks (save the whites for another use!)
• 1 ¼ cups whole milk
• 2 tbsp unsalted butter, melted (plus extra for greasing)
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, and ½ tsp salt.
2. In another bowl, beat 3 egg yolks, then whisk in 1 ¼ cups milk, 2 tbsp melted butter, and 1 tsp vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay). Let the batter rest for 5 minutes.
4. Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter, then pour ¼-cup portions of batter. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for 1–2 minutes more until golden.

The extra yolks give these pancakes a luxurious, almost pudding-like center—ideal for soaking up maple syrup without turning soggy.

Tip: For extra fluffiness, fold in one whipped egg white (leftover from the yolks) just before cooking.

Rich Egg Yolk Custard Tart

This silky, golden custard tart is a showstopper with its velvety filling and buttery crust—perfect for impressing guests or treating yourself.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 3-4 tbsp ice water
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 1/4 cups heavy cream
• 1/2 cup whole milk
• 1 tsp vanilla extract

Instructions

1. Make the crust: In a food processor, pulse 1 1/4 cups flour, 1/2 cup butter, 2 tbsp sugar, and 1/4 tsp salt until crumbly. Drizzle in 3-4 tbsp ice water, 1 tbsp at a time, until dough comes together. Press into a 9-inch tart pan and chill for 30 minutes.
2. Pre-bake: Preheat oven to 375°F. Line the crust with parchment and pie weights, then bake for 15 minutes. Remove weights and bake 5 more minutes until pale gold. Cool slightly.
3. Prepare filling: Whisk egg yolks and 1/2 cup sugar until pale. Heat 1 1/4 cups heavy cream and 1/2 cup milk until steaming (do not boil). Slowly whisk into yolks, then stir in 1 tsp vanilla.
4. Bake: Pour filling into crust. Bake at 300°F for 30-35 minutes until set but slightly jiggly in the center. Cool completely before slicing.

The magic here? That ultra-creamy custard—thanks to all yolks—pairs beautifully with the crisp, shortbread-like crust. A sprinkle of flaky salt on top takes it over the edge.

Tip: For clean slices, chill the tart for 2 hours and use a hot knife.

Golden Egg Yolk Pound Cake

This rich, buttery pound cake gets its golden hue and velvety crumb from an extra dose of egg yolks—perfect for when you’re craving something decadent yet simple.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 6 large egg yolks
• 1 whole large egg
• 2 tsp pure vanilla extract
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup whole milk

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. Beat 1 ½ cups butter and 2 cups sugar with a mixer on medium-high until fluffy (3–4 minutes). Add 6 egg yolks, 1 whole egg, and 2 tsp vanilla; mix until smooth.
3. Whisk together 3 cups flour, ½ tsp baking powder, and ½ tsp salt in a bowl. Alternate adding the flour mixture and ¾ cup milk to the butter mixture, beginning and ending with flour.
4. Pour batter into the pan and bake for 60–70 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.

The egg yolks give this cake a luxurious, melt-in-your-mouth texture—almost like a cross between pound cake and custard. Serve slightly warm with berries for a showstopping dessert.

Tip: For extra richness, brush the warm cake with a simple syrup made with ¼ cup sugar and ¼ cup water simmered until dissolved.

Conclusion

With 18 luscious recipes featuring 6 egg yolks, this roundup is a goldmine for creamy, indulgent dishes! Whether you’re craving custards, pastas, or desserts, there’s something here to delight every home cook. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article for later. Happy cooking—your next decadent dish awaits!