When baking my cakes and making buttercream, I use a LOT of egg whites. Which means I end up with a lot of leftover yolks! This can be OK, since I use the yolks to make fruit curd fillings and custards to go inside the cakes, but sometimes I just have more yolks than I can use. Luckily, one of my husband's (and my) favorite desserts is creme brulee, which uses a dozen egg yolks in the recipe. (Hey, no one says this is health food!) And so, we have wonderful vanilla bean creme brulee... smooth, cool, creamy, and sweet, with its crisp burnt sugar crust. It is such a delicious combination of contrasting textures and flavors. There is really nothing like it.