Exclusive Recipe: Honey Ginger Pot de Crème
A delicious way to use up extra egg yolks.
Honey-Ginger Pot de Crème (or kick-@$$ pudding) is a great way to use up egg yolks after you’ve made meringue or buttercream with the whites. By now you know my obsession for all things whipped egg whites and so I often have a dozen+ yolks waiting for a purpose. With the cost of eggs there is no way I’d waste them, so custards, curds and ice creams are my favorite way to use them up. This pot de Crème is made with honey and fresh ginger, which is such a beautiful combination with the berry sauce on top. Extras subscribers will find the exclusive recipe below.
If you’re looking for a few more custard ideas, try one of these favorites:
And if you have egg whites left over, try one of these:
