My first thought was apple crisp, because I was making meatloaf for dinner and if I plan it right, I can make the topping for the crisp in the food processor before I use the food processor to make the slurry of grossness for the meatloaf (you know what I mean--the nasty mixture of eggs, onions, garlic, and breadcrumbs that gets mixed with the meat) AND the crisp can bake at the same time as the meatloaf.
I just love kitchen efficiency.
But then I remembered the four egg yolks left over from when the MiL made the chiffon cake for her sister's birthday. So I decided to make chocolate pudding.
I used this recipe from Martha Stewart, mostly because it was the first one that came up when I typed "chocolate pudding four egg yolks" into Google. I have also in the past made the Tyler Florence recipe that is the second recipe that comes up when you type that combination of words into Google. I liked the Tyler Florence one better because it was more chocolate-y, but everyone else preferred the Martha Stewart one.
I used half milk and half cream instead of all milk, because I had the cream and why not, right? I also omitted the straining step, because it was too thick when I took it off the heat to strain through the very fine-mesh strainer I had. Didn't make a difference. I alsoalso used salted butter instead of unsalted, because it was all I had. Again, didn't make a difference. Oh, and I alsoalsoalso did not use plastic wrap pressed into the top to prevent the skin from forming, because I didn't care.
So, with all the changes, can I call it MY chocolate pudding recipe, then? Sure. Anyway, it's the one I'm going to use from here on out. Or at least whenever I have leftover egg yolks.