Left with a bowl of yolks after whipping egg whites for a dish? Try these egg yolk recipes that turn into rich custards, buttery sauces and golden baked goods, making leftovers feel like the main event.
1/26
Peanut Butter Custard Blast
From the Recipe Creator:
'Ooey, gooey, great!' is how friends and family describe this chocolate-peanut butter dessert. I appreciate the make-ahead convenience. —Marilee Evenson, Wisconsin Rapids, Wisconsin
2/26
Lemon Curd Cookies
From the Recipe Creator:
I've made these cookies for years. I like to give them out to family and friends. —Carole Vogel, Allison Park, Pennsylvania
3/26
Butter Brickle Ice Cream
From the Recipe Creator:
Bits of toffee are folded into this buttery, creamy brickle ice cream for an elegant flavor and satisfying crunch. Vanilla and sugar make the base nice and sweet, while the toffee provides a caramel flavor you can’t resist. —Julie Andrews, Rockford, Michigan
4/26
Lemon Gelato
From the Recipe Creator:
On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. —Gail Wang, Troy, Michigan
5/26
Tangerine Chocolate Semifreddo
From the Recipe Creator:
When I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. —Claire Cruce, Atlanta, Georgia
6/26
Kolaches
From the Recipe Creator:
This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. —Maxine Hron, Quincy, Illinois
7/26
Cherry Danish
From the Recipe Creator:
These rolls with their cherry-filled centers melt in your mouth and store well unfrosted in the freezer. —Leann Sauder, Tremont, Illinois
8/26
German Chocolate Pecan Pie
From the Recipe Creator:
This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. —Anna Jones, Coppell, Texas
9/26
Jelly Doughnuts
From the Recipe Creator:
There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them. —Kathy Westendorf, Westgate, Iowa
10/26
Berries with Vanilla Custard
From the Recipe Creator:
What a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. —Sarah C. Vasques, Milford, New Hampshire
11/26
Crispy Norwegian Bows
From the Recipe Creator:
I've been fixing these cookies for so long, I don't recall where the recipe came from. They're a "must" at our house.—Janie Norwood, Albany, Georgia
12/26
Austrian Apple Twists
From the Recipe Creator:
This recipe has been one of my favorites for years. I like to make these sweet treats for special occasions because everyone enjoys them. —Kathy Bless, Fayetteville, Pennsylvania
13/26
Lime Tart
From the Recipe Creator:
This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy! —Charis O'Connell, Mohnton, Pennsylvania
14/26
Cranberry-Orange Trifle
From the Recipe Creator:
I make this showstopper for many occasions, slightly changing—or adding—ingredients. I sometimes add toasted coconut between the layers. —Raymonde Bourgeois, Swastika, Ontario
15/26
Banana Nog
From the Recipe Creator:
During my family's annual cookie exchange, we ran out of our beloved eggnog...much to everyone's horror! So into the kitchen I went to create this cool, creamy treat. —Jennae LeFebvre, Aurora, Illinois
16/26
Apple Frangipane Phyllo Tart
From the Recipe Creator:
An almond-flavored frangipane creates a nutty bottom layer for my apple tart. Golden phyllo dough creates a delicate and crispy melt-in-your-mouth crust.—Jessie Sarrazin, Livingston, Montana
17/26
Classic Creme Brulee
From the Recipe Creator:
My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished preparing their own desserts by "broiling" the sugar on their portions with a small torch. What a great idea! —Joylyn Trickel, Helendale, California
18/26
Hot Chocolate Tiramisu
From the Recipe Creator:
Instead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days—if it even lasts that long! —Cathy Geniti, Saratoga Springs, New York
19/26
Blackout Peach Bread Pudding
From the Recipe Creator:
I bake several times a week so my kids have homemade desserts. We lost power in a storm, so I used the grill to invent “blackout” pudding. —Augustina Zaccardi, Eastchester, New York
20/26
Cookie Crust Deep-Dish Apple Pie
From the Recipe Creator:
One of my favorite make-and-take desserts, this deep-dish pie is based on an old Hungarian recipe that's popular in this part of Ohio. The easy cookie crust is the best part. —Diane Shipley, Mentor, Ohio
21/26
Grandma’s Polish Cookies
From the Recipe Creator:
This traditional khruchiki recipe has been handed down through my mother's side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. —Sherine Elise Gilmour, Brooklyn, New York
22/26
Sour Cream and Cranberry Bars
From the Recipe Creator:
I turned sour cream raisin pie into a cookie bar with a crunchy oatmeal crust, custard-style filling and crisp topping. —Shelly Bevington, Hermiston, Oregon
23/26
Sweet Corn Creme Brulee
From the Recipe Creator:
The starch in corn acts as a natural thickener for this dessert and adds an extra sweetness. The caramelized sugar crust and fruit garnish make for a lovely presentation.—Maryanne Jensen-Gowan, Pelham, New Hampshire
24/26
Dulce de Leche Banana Cream Pie
From the Recipe Creator:
A sweet reminder of South America that comes together fast if you use a store-bought crust and dulce de leche product. —Leisa Miller, Shellbrook, Saskatchewan
25/26
Cranberry-Orange Bars
From the Recipe Creator:
My mother has had this recipe for years. I love it! These bars make great snacks, but can also be served for dessert. —Margaret Adelman, Bellingham, Minnesota
26/26
Pretty Duchess Potatoes
From the Recipe Creator:
Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite Christmas dinner or Thanksgiving menu idea. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Egg Yolk Recipes FAQ
What are the easiest desserts made with egg yolks?
Some of the easiest desserts made with egg yolks include lemon curd, creme brulee and ice cream bases that don’t require churning. These recipes rely on the egg yolk’s natural richness to create silky, custard-like textures without extra thickeners or advanced techniques. Most of these dishes come together quickly and only need a few pantry staples like milk, sugar and yolks. You can serve them either on their own or layer them into tarts and trifles.
Are egg yolks good for pasta sauces?
Yes, egg yolks add richness and help bind creamy pasta sauces without using heavy cream or a roux. They’re especially useful in recipes like carbonara, where the yolk gently thickens the sauce as it coats the hot pasta. To get that silky texture without scrambling, whisk the yolks with cheese or pasta water before mixing them into the noodles. You can also blend egg yolks into a traditional bechamel sauce for extra gloss.
Can I freeze leftover egg yolks?
You can freeze raw egg yolks for up to 12 months, but they need a little prep first to prevent them from turning syrupy. Mix in a pinch of salt (for savory uses) or sugar (for baking) before freezing, as this helps preserve texture and makes the yolks easier to incorporate once thawed. Pour them into labeled ice cube trays or small containers to defrost only what you need. When ready to use, thaw them in the fridge overnight and stir gently to bring them back to a smooth consistency.
