Recipe: Recipe using egg yolks - Creme Brulee, What-To-Do-With-All-The Egg-Yolks Bread, California Orange Pie

Creme Brulee
Serves 4

8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300F. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

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What-To-Do-With-All-The Egg-Yolks Bread

2 1/2 teaspoons active dry yeast (one pkg)
1/4 cup sugar
1/4 cup warm water
3/4 cup skim milk
1/4 cup butter -- melted
1/2 cup canola oil
1 tablespoon chopped orange zest
1 teaspoon salt
4 egg yolks -- lightly beaten
3 1/2 to 4 cups all-purpose flour
3/4 cup sun-dried cranberries
1 cup chopped pecans

Butter a 10" tube pan and set aside

In a large mixing bowl, combine the yeast, 1 tsp. of the sugar and the warm water. Set aside for 10 minutes. Combine the milk, butter, oil, zest, remainider of the sugar and salt. Stir into the yeast mixture. Add the egg yolks, stirring well. Add the flour, 1/2 cup at a time, stirring well after each addition to incorporate the flour thoroughly. Knead 5-10 minutes, until the dough is smooth, elastic and satiny. Knead in the cranberries and pecans. Put the dough back in the bowl, cover the bowl and let the dough rise at room temperature until it is doubled in bulk. Using a wooden spoon, beat down the risen dough for about a minute.

Place the dough into the buttered tube pan and allow it to rise at room temperature until it is doubled in bulk.

Preheat the oven to 375F. Bake the bread for 45-50 minutes or until it is dark golden brown and sounds hollow when tapped. Place on a rack to cool or serve warm. Once cooled, the bread is also excellent sliced and toasted.

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California Orange Pie
Makes ten servings

1 prepared graham cracker crumb pie crust
1 14 oz. can sweetened condensed milk
4 Large Egg Yolks
1/2 cup orange juice
2 tablespoons grated orange rind
1 (3 oz.) package cream cheese, softened
1/4 cup confectioners sugar
1/3 cup sour cream
1/4 teaspoon vanilla extract

Preheat oven to 325 F. In large bowl combine sweetened condensed milk, egg yolks, orange juice and rind; mix well. Pour into prepared crust. Bake 35 minutes or until knife inserted near center comes out clean.

In separate bowl, combine cream cheese, confectioners sugar, sour cream and vanilla extract. Spread over top of pie. Bake 10 minutes longer. Garnish with orange slices or with grated orange peel. Cool before serving.