Homemade lemon curd (9 egg yolks) this recipe uses 9 egg yolks and yields 1 pint of lemon curd.

Hot chocolate recipe with egg yolk. Add 2 cups half & half (or 1 cup whole milk and 1 cup heavy cream) to the sauce pot. Separate the egg yolk and egg white and set aside. Web make the viennese hot chocolate:

Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Bring mixture to a simmer, stirring continuously to prevent scorching, and cook for 2 minutes. Bring almost to a boil over medium heat and whiskly briskly for a minute or two until smooth, glossy, and dark in color.

Stir in milk and heat until very hot without boiling. Garnish with whipped cream, chocolate shavings, or strawberries if desired. Add the chocolate to the custard.

Bring the milk and cream to the simmer and pour over the egg yolks, whisking well as you do. In a very small bowl, using a fork, mix the espresso powder and warm water together. Slowly add chocolate mixture by the spoonful into the yolk while whisking continually.

Web instructions in a microwave safe bowl, melt the chocolate on 50% power in 30 second intervals. Add the white chocolate and milk into the egg yolk mixture. Web the salted egg yolk adds a hint of egg custard flavor and even more richness to an already decadent hot cocoa.

Pour the milk and cream into a pan and bring just to the boil. Web pour the hot mixture over the chopped chocolate, and let stand for 2 minutes. For the crème patisserie, mix the flour, sugar and cornflour.