You’re sifting through recipes and stumble upon a great pudding for the holidays… But wait, it’s calling for just the egg yolk. Why in the world would I just use the yolk?
Recipes that strictly call for the yolk of an egg do so for the yolk’s fat content and emulsifying abilities. The fat gives baked goods extra-rich flavor and a smooth texture. The yolk also as the unique ability to bind liquids and fats together, creating a mixture that prevents them from separating. This process creates a more consistent mix of ingredients by evenly distributing liquids and fats throughout the recipe. The end results – smooth batters, satiny custards and creamy curds!
Below is a delicious, Vanilla Bean Pudding recipe to share with your loved ones.