A lot of people throw out the egg yolk. What a waste. You can also freeze it to use it later. I didn’t want to bother since I forget about the yolk when it’s time to use it again.
Instead, make a one yolk caramel custard. Serves one.
ONE YOLK CARAMEL CUSTARD
Prep Time: 12 min
Cook Time: 40 min
Ready Time: 52 min
one egg yolk
two tablespoons of sugar
one cup of reduced fat milk (you can use heavy cream but trust me this works just perfect)
Get a small sauce pan on medium heat and put in your sugar to start to caramelize. (This is called dry caramelizing sugar).
At the same time microwave or heat up the milk to just before boiling.
Once the sugar has a nice amber color to it add the hot milk and start whisking until it is nicely dissolved and a perfect cafe creme color.
Now beat your egg yolk and slowly add in a little bit of the milk whisking while your doing it add a little more at a time until you have the entire mixture in. (This is called tempering).
Get out your ramekin. Pour in the mixture until almost to the top and place them on a pan that has sides high enough to pour water in to at least a 1/3 of the way up. Now cover with foil to prevent a skin forming and into a 300 degree oven for 30-40 min. Check around 20 min the sides should be firm and the center a little wobbly that is when you know they are done.
Take out let cool to room temp before chilling. Serve with a little whip cream and chocolate shavings or some nice mint or basil.