The perfect solution for extra egg yolks!
I started baking Bob Redmill's Gluten Free Wonderful Bread Mix, and realized it called for nearly a cup of egg whites. What to do with the 6 yolks I've got laying around? Ended up making a custard
Ingredients:
5-6 egg yolks
1/2 c. sugar
2 tsp. vanilla
dash salt
2 cups milk
Directions:
Heat milk over stove. In bowl, beat yolks, add in sugar, vanilla, and salt, mix well. Slowly combine hot milk with yolk mixture. Pour into pan and stick in oven 350 degrees, 25 minutes.
Enjoy!
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