I use egg yolks mostly for certain baked items. However, some sauces and puddings are much enhanced with egg yolks. The yolks, when cooked, also serve as a thickener. One does need to be careful to heat them very gently, since they will curdle and separate if overheated. Once or twice, when pressed, and when the yolks indeed did curdle just slightly, I ran the mixture through the food processor to smooth is out. The result was very acceptable, though not at its best.
|Lemon Star Cookies|