What can I do with some whipped cream and egg yolk mix?
I had a bit of a cooking disaster last night, where I was trying to make a tiramisu using a recipe I'd never used before.
The recipe called for mixing marscapone and egg yolks, but I was using cream instead. I was hoping the cream would whip and be fluffy, but after 10 minutes beating it looks like it was never going get fluffy. So I've got a mixture of about 1 litre of cream, 5 egg yolks, 100gm sugar, and some Marsala. It's a light liquid.
It tastes quite nice, but isn't suitable for a tiramisu.
What can I do with it?
Best Answer
What you have sounds like a cross between a zabaione and a custard.
Depending on what equipment you have, you might consider:
- heating it slowly in a double boiler while whipping it.
- chill it, then use it to make ice cream.
It's likely too runny to use as a soufle base (fold it into whipped egg whites, then bake). You might be able to augment it with more egg yolks, or try cooking it like in the first item, then adding it to the egg whites.
update: one more possiblity:
- use it as the custard for french toast.
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What happens when you mix egg and cream?
Protein and fat stabilize bubbles But when you whisk air into egg whites or cream, bubbles form\u2014and linger\u2014because the proteins present in these viscous liquids stretch around bubbles and trap them.What do you call a mixture of egg yolks and cream?
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What to do with leftover egg yolks- Lime & coconut caramel creams. These gooey desserts might look uber-indulgent, but they're actually a healthy option!
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You really can't whip egg whites with yolk in them?
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Answer 2
I would use the base as a bread pudding base. If you have some stale bread, or even bread that will eventually become stale (it really depends on preference), and some raisins or any dehydrated fruit, this would make some tasty bread pudding.
Re-hydrate the fruit with some of the alcohol.
Heck, you might even have a favorite bread pudding recipe.
Answer 3
As Erica says in the comments, it would make a great eggnog. Add some hard alcohol (there are lots of recipes out there - bourbon, rum, brandy, or some combo). Whip the egg whites and then beat them lightly into the nog. Sprinkle with nutmeg, serve. The amounts you have will make a nog that has a higher cream:egg ratio than most, but it should still taste quite good. Here are a couple recipe links to give you some ideas.
http://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2.html
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