When I was presented with the fact that Instructables HQ was sitting on over a dozen eggs scheduled to expire any minute, I accepted it as a challenge to use them all in one glorious dish. The obvious choices were trite - I needed to create something new from something old (namely, the eggs).
I found a recipe that required 12 egg whites - angel food cake. Now what to do with a dozen egg yolks? Easy: custard. Has anyone ever married these two together? Could it work? I decided to find out!
Even though I had never before made either an angel food cake or custard, I could tell you (imho) that this is one of the most amazing desserts I've ever tasted. Objectively, I can tell you the cake was completely consumed within the first 15 minutes of its existence. Not a crumb remained. I highly encourage you to make your own and draw your own conclusions. If my first attempt turned out so well, I'm positive yours will too!
Step 1: Ingredients
12 egg whites, room temperature
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
Baked custard filling:
12 egg yolks, room temperature
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 quart whole milk
180 grams of nice chocolate (mine came all the way from Belgium thanks to masynmachien!)
3 tablespoons butter
1 tablespoon corn syrup or rice syrup
1/2 teaspoon vanilla