Now that you know magic and can separate any egg, here’s a custard recipe that will use all those yolks:
EASY PEASY EGG YOLK CUSTARD
2 cups WHOLE MILK
2 EGG YOLKS
1/3 cup SUGAR
1 tsp VANILLA EXTRACT
a pinch of NUTMEG
Preheat the oven to 300 degrees.
Take 6 ramekins on a baking pan, set aside.
In a medium saucepan bring the milk to a simmer on medium-low heat. While the milk is simmering, whisk the eggs, yolks, sugar, and vanilla in a large mixing bowl until smooth. Slowly pour the egg mixture into the simmering milk and whisk gently. Once the mixture is combined, pour into the ramekins and sprinkle with nutmeg.
Fill the baking dish with enough hot water to reach halfway up the sides of the ramekins. Bake 30-35 minutes until custard sets. Carefully remove from the over and let it set for 2 hours before serving.