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How Eggs Yolks Thicken Custards, Pies, Desserts, and More
Custard ice cream, creme brulée, lemon meringue pie. They all rely on egg yolks. Without them, custards melt too quickly, creme brulées are runny, and the pie filling wouldn’t set. Egg yolks can thicken liquids. But, it’s a fine balance.…