Recipes with Pasteurized egg yolks

Créme brulée 05

Stir egg yolks, sugar and vanilla kernel together. Then stir the cream and milk into the egg mixture. Filter the mixture and spread it into 4 ovenproof dishes (about 2 dl). Place the dishes on a baking sheet and behind them in the middle of the oven - until th

Dream cake from old days ..

dough: Egg whites are whipped well with flour and the coconut flour is gently stirred in. It is baked in 2 lubricated spring shapes on the bottom groove for approx. 30 min at 150g. Let them cool. Fill: -smelt butter, cook chocolate and let it cool agai

Butterdej with mushrooms

Dip the butter dough. Roll the dough thinner and fill the dough into 8 small diameter 6 cm diameter cakes. Pour the dough with a fork and add the stanniol and coarse salt on the dough before baking to avoid raising. Bake the molds at 225 degrees for 10-15 minu

Creme Brulee (the easy way!)

Stir in egg yolks, sugar and vanilla cereal with a spoon. Then stir in cream and milk into egg mixture. Term mixture and advantage the in 4 ovnfaste bowls (a ca. 2 dl). Style the bowls on a baking sheet and behind them in the midst of the furnace, at 120 c in

White chocolate ice cream m. Strawberry

Whisk eggs and sugar together until it becomes a light and airy texture. Warm milk and cereals from vaniliestangen up to the boiling point. Melt the chocolate in a Bain Marie. pour the melted chocolate into the milk. And turn into egg mixture. It ha

Hannes Ice

chop clokoladen and daimet and style it into the fridge so this is good cold r it will be used. beat the whites stiff with 100 g sugar, whip the yolks with the rest of the sugar and vaniliesukker, whip the ins to all the sugar has melted. whip the cream in

Lyrers Cold Dish

The egg yolks and sugar whisked, almost white and fluffy, Vanilla sugar is added. While stirring, add buttermilk and optionally, lemon and junket. Tips: The taste of summer!

Ice cream with chocolate pieces without sugar

Start to whip the cream. When it is beaten half finished, then you add the white stevia. The søder quite hilariously, and too much will totally ruining the ice, so start with a knife tip and whip it around. Keep adding a pinch at a time until the cream is swee