If you like only eating the whites but hate waste here is a simple delicious recipe to use up your leftover egg yolks. Once you have made this Egg Custard you will never bin your yolks again, it tastes the same as the egg custards from the bakery without the heavy fatty-carb base!
– 6 Egg yolks
– 150-200ml – Full Fat Milk
– 50g – Brown Sugar
– x 5 – Toffee flav drops
– x 2 Pinches of ground Nutmeg (optional)
1) Whisk together all ingredients and pour into a bowl bake in the oven for 25-30 minutes on 160oC
2) The top should be golden brown and the egg custard should stand firm.
Calories – 154
Protein – 5g
Fat – 8g
Sugar – 14g