Not exact matches
for the lemon curd: 3 medium egg
yolks (or 2 extra-large) 240
grams (1 cups) water 100
grams (1/2 cup) sugar 28
grams (1/4 cup) cornstarch 27
grams (1/8 cup, 2 tablespoons) butter zest of 1 lemons juice of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extract
ingredients:
for the crust: 112
grams (1 stick, 8 tablespoons) unsalted butter, soft 100
grams (1/2 cup) granulated sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 120
grams (1 cup) flour, plus 2 tablespoons if needed 1 egg
yolk
for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers and 4 cupcakes): 2 2/3 cup (260
grams) all - purpose flour 1/3 cup (40
grams) cornstarch 3 1/2 teaspoons baking powder 3/4 cup (170
grams) butter, soft 3/4 teaspoon kosher salt 1 1/3 cups (265
grams) sugar 1/4 teaspoon freshly grated nutmeg 6 large egg
yolks (110
grams) 2 tablespoons (30 mL) rum or whiskey 1 tablespoon (15 mL) vanilla extract 1 cup (240 mL) milk
If you add both the egg
yolks and 1 tablespoon of coconut oil, it can have 30 +
grams of fat, which may be just right
for some and high
for others.
Hi Dawn: Since the recipe only has one egg
yolk (5
grams of fat)
for the entire cake, that's a rather slight amount per serving.
Bread 2 1/4 teaspoons (1 standard 1 / 4 - ounce packet) active dry yeast 1/3 cup (79 ml) plus 1 teaspoon honey 1/3 cup (79 ml) neutral oil, plus more
for the bowl 2 large eggs plus 1 large
yolk 1 1/2 teaspoons (8
grams) table salt 4 1/4 cups all - purpose (530
grams) or bread flour (578
grams), plus more
for your work surface
for the coffee pastry cream: 1 tablespoon espresso powder 360
grams (1 1/2 cups) milk 100
grams (1/2 cup) sugar hefty pinch salt 4 egg
yolks 30
grams (1/4 cup) flour 15
grams (2 tablespoons) butter
for the filling: 120
grams (1/2 cup) cream of coconut 100
grams (1/2 cup) granulated sugar 100
grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg
yolks 30
grams (2 tablespoons) coconut oil 85
grams (6 tablespoons) butter 2 tablespoons desiccated coconut 1 tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken
For chocolate and orange filling: 150
grams dark chocolate 100
grams butter 1 large egg 2 large egg
yolks 50
grams sugar Zest of 1/2 orange
ingredients:
for the matcha cake: 225
grams (1 cup) unsalted butter 400
grams (2 cups) granulated sugar 1/2 teaspoon kosher salt 4 eggs 2 egg
yolks 300
grams (1 1/4 cups) buttermilk (or milk with 2 teaspoons vinegar) 360
grams (3 cups) flour 1 tablespoon plus 1/2 teaspoon baking powder 2 tablespoons matcha powder
For cocoa short crust pastry: 100
grams cold butter cut into cubes 50
grams sugar powder 10
grams cocoa powder 150
grams all - purpose flour 1 egg
yolk 1 - 2 tbsp.
for the lemon curd: 5 egg
yolks 480
grams (2 cups) water 200
grams (1 cup) sugar 56
grams (1/2 cup) cornstarch 55
grams (1/4 cup, 4 tablespoons) butter zest of 2 lemons juice of 3 lemons (approximately 1/2 to 1/3 cup) 1 teaspoon vanilla extract
for the filling: 140
grams (scant cup) bittersweet chocolate chunks or chips 220
grams (1 cup plus 2 scant tablespoons) sugar 150
grams (1/2 cup plus 3 tablespoons) brown sugar 17
grams (2 tablespoons plus 2 teaspoons) nonfat dry milk powder 1 1/2 teaspoons pumpkin pie spice, or a big pinch each cloves, nutmeg, and star anise, plus 2 pinches each cinnamon and ginger big pinch kosher salt 180
grams (13 tablespoons) butter, browned 120
grams (1/2 cup) milk 6 egg
yolks approximately 300
grams (2 1/2 cups) pecan halves, the pretty ones saved
for garnish and the rest chopped roughly turbinado sugar,
for sprinkling, if desired
for the passionfruit curd: 125
grams (1/2 cup) passionfruit pulp, thawed if frozen 2 egg
yolks 3 eggs 200
grams (1 cup) sugar 1/2 teaspoon kosher salt juice of 1 lemon 1 tablespoon cornstarch 150
grams (6 ounces) butter, cold
for the filling and topping: 400
grams (14 ounces) sweetened condensed milk 135
grams (1/2 cup plus 2 tablespoons) lime juice (I used 2 limes and 1 lemon) 5 egg
yolks
for the coconut almond filling: 2 egg
yolks 130
grams (2/3 cup) sugar 1/2 teaspoon kosher salt 160
grams (2/3 cup) half - and - half or single cream 2 teaspoons cornstarch 55
grams (4 tablespoons) butter 1 1/2 cups coconut chips (or unsweetened flaked) 1/2 cup sliced almonds
Eggs became an issue of controversy some time ago, when in the fitness community a myth was spread that eggs can cause high cholesterol, clogged arteries and other health problems.The
yolk in a single large egg contains 5
grams of fat, so it was only natural
for nutritionists to assume that eggs clogged up people's arteries, especially since they also contain dietary cholesterol.Later it was generally accepted that dietary cholesterol does not raise blood cholesterol levels.
Also, I don't care about the high fat content of this meal... because every last
gram of the fat in this meal is VERY healthy... from the pecans, the olive oil, the Udo's oil, the fresh avocado... and yes, even the fat from the egg
yolks is good
for you!
For example, there are 15
GRAMS of cholesterol in a kilogram of egg
yolk whereas there are only 14 MILLIGRAMS of cholesterol in a kilogram of coconut oil — over a thousand times less than in an egg
yolk (since there are 1000 milligrams in a
gram).
For instance, egg
yolks have 16 times as much phosphorus per
gram of protein as do egg whites.