I made angel food cake last weekend and learned that it is made with 20 egg whites.

20. EGG. WHITES.

Ok……….

“What am I going to do with the yolks?!?”

I had a homemade king cake and planned to make King Cake bread pudding (and even left a group message paper trail) of said King Cake plans:

I woke up to find this empty tray.  My family had other ideas for their belly apparently.  Still enjoying the ride?

Ok. So no king cake bread pudding.
Option 1: Banana pudding.  I waited a day too long and the bananas got (WAY!) over ripe.
Option 2: Chocolate pudding and I could make doberge cake. But, I didn’t really want to be committed to the full cake.
Option 3: Vanilla pudding.  But, I wanted to use that for banana pudding. And I did not have vanilla wafers.

These first world problems were getting very real.

Option 4: Creme brûlée. I had ramekins and had never made it before!  This sounded like it was a solid plan.  Yes. Creme brûlée.  I needed heavy cream and I had whole milk.

Back to square one.
Ok. Maybe the vanilla pudding.

I dug in the pantry for ingredients and found coconut.

AHA!
UREKA!
::LIT LIGHT BULB:: “Coconut cream pie!”

All I needed was condensed milk.

“I KNOW there is a can in this pantry!”

Stuff flying off of pantry shelf…

“Come on!  I know you’re around here somewhere!!”

Filling: Butter, condensed milk, and egg yolks.  It’s bound to be good.

To avoid making scrambled eggs I made the filling in a double boiler.  (I’ve made dessert scrambled eggs more than twice.)  If you’ve never made a homemade double boiler don’t worry!  It’s easy!  Fill a pot about one quarter full with water and bring to a simmer.  Place heat-safe bowl onto pot making sure bowl does not touch the hot water.  Place your filling ingredients into the bowl and stir and stir and stir until thickened (and your arm falls off).

***You also want to make sure your bowl is bigger than your pot to avoid going fishin’.  That sounds  elementary, but trust me on that one.  🙂

When the filling is thick enough you pour it into prepared crust, let cool, and refrigerate to set.

Only 17 egg yolks to go…

Voila!

And That is one delicious way to use up those egg yolks.