The past seven days have been a quest to use up a tupperware of 24 egg yolks before they went bad. I did it. Here’s the last thing I made:
3 egg yolks
1/4 c sugar
1/2 c milk
1/4 c low-fat cream cheese
3 oz chocolate
1 tbsp corn starch (if you need it)
1 tsp vanilla extract
Beat the yolks, sugar, and milk really well. Put it over low heat and keep stirring. (Do not stop stirring or you’ll get an omelette.)
When it gets pretty warm, add the cream cheese and let it melt (keep stirring). Add the chocolate in small chunks, a few at a time, stirring until it melts. Keep stirring until the mixture has started to thicken a little bit. If you need it, you can add some corn starch – it’s better to take it off the heat before it’s completely thickened than risk getting scrambled eggs.
Six days later, my house still smells like fried food.
It was worth it, though.
Step 1: mix yourself some pancake batter.
Step 2: Oil-heating. This is when it started to get stinky.
The victims – about to take a bath in pancake batter.
Time to fry. I didn’t have a fry thermometer, so I didn’t realize how hot I had let the oil get. (Probably why it stunk so much.) I didn’t even have time to get a pic of the first batch frying because they turned black so quickly.
The cut-cookie money shot is slightly less glamorous this way.
On to the next batch. I managed to get a pic of them frying this time:
AAAUUGHHHHHHH WHYYYYYYYY didn’t I put it in the food processor?!?!?!! That way there wouldn’t be awkward disgusting grains of rice in my brownies. I DON’T FORGIVE MYSELF FOR THIS I AM SO STUPIIIIDDDDDDDD
Ok back to the recipe. But really, I am stupid.
With my leftover Oreo rice, I did the only thing I know how with chocolatey starchy goops: turn them into brownie batter.