Milk Chocolate Sugar Pudding (Using 24 Egg Yolks in a Week)


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.

When it’s cooled a bit, add the vanilla.


Other things I made with 24 egg yolks:

Bread pudding in the microwave: D
Bread pudding in the microwave, second try: D
Lemon curd: A+
Vanilla ice cream: B-

Milk Chocolate Sugar Pudding (Using 24 Egg Yolks in a Week)

Carrot Cake with Marscapone Cream Cheese Frosting

Of all the cakes I’ve made, this is probably the one with the best-tasting batter.


“It will make you bunny hop and land in a magic frosting.”
– Guess.

4 eggs
1 c melted butter
1 smashy ber ‘naner
2 c sugar
2 tsp vanilla
3 c grated carrot
2 c flour
2 tsp cinnamon
1 tsp each grated nutmeg & grated ginger
2 tsp each baking powder & soda
1/2 tsp salt
2/3 c each toasted hazelnuts & toasted chopped walnuts

8 oz cream cheese
8 oz marscapone
a few tablespoons milk
juice of 1 lemon
1c powdered sugar
Optional: silly decorations (banana chips, more nuts, etc)

Mix the melted butter, sugar, eggs and vanilla.  Add the mashed banana and carrots and mix again.  Sift together the flour and other dry ingredients and add the dry to the wet – mix well.  Taste frequently because it is delicious.

nuts and batter

Add the toasted nuts, mix again, and introduce it to the pan.  Bake at ~325° for 40-45 minutes (or, like I did, in a broken oven that won’t go below 425° with the door cracked open for 40 minutes).

Let it cool and assemble the frosting.  Okay, so it’s not really frosting.  I baked this at someone else’s house and didn’t have a hand mixer, so this is just sweetened cream cheese.  Whatever.  It was easy.  I feel no shame.  (Err, directions: just mix all the ingredients together.  You might be mixing for a while.)

Let’s split a layer cake!

It’s fun!  All you need is a couple long knives and the patience to go slowly.  Put the cake on a cutting board with a lot of room around it.  Stick the knife halfway in the side – barely to the center, no deeper – and move around the cake in a circle.  Your eyes should always be on the knife – is it straight across, or dipping on an angle?

Once it’s cut all the way through, support the top layer with two long knives, or slide it on to a board scraper or something.  Move it to a safe place.  LET US FROST.

frosting the cake

I chose not to frost the sides because a) I was out of frosting and b) this cake was meant to travel, and side-frosting is just a mess in a tupperware.

I also chose to decorate with banana chips, which were lovely the day of, but became soggy and wilted by the next morning.

I would make it again just for the brief joyful moments where I eat the batter.

cake with slice

P.S. adapted from this.

Carrot Cake with Marscapone Cream Cheese Frosting