Salted Egg Yolk Syrup
A salted egg yolk syrup inspired by my favorite part of a mooncake.
Ingredients
- 6 1/4 ozCooked Salted Duck Egg Yolks
- 4 1/4 ozSugar
- 5 1/4 ozOat Milk
- 1 1/2 ozHeavy Cream
- 1 1/2 ozWater
- 1/2 tspVanilla Extract
Directions
- 1Bake the egg yolks at 325°F for about 10–15 minutes, until golden and some of the oils have released. Mash as fine as you can with a fork.
- 2Stir and heat the sugar and water in a pan until the sugar dissolves.
- 3Stir in the oat milk and heavy cream, then the mashed yolks.
- 4Simmer for about 5–10 minutes, stirring constantly.
- 5Blend in a blender until smooth, then strain.
- 6Stir in the vanilla.
- 7Cool completely before storing in the fridge. Use within 3–4 days.
At a Glance
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Salted Egg Yolk Syrup
- Cooked Salted Duck Egg Yolks6 1/4 oz
- Sugar4 1/4 oz
- Oat Milk5 1/4 oz
- Heavy Cream1 1/2 oz
- Water1 1/2 oz
- Vanilla Extract1/2 tsp
