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Raw eggs and/ or separated yolks or whites are used in many recipes that are not baked. There is always a danger of Salmonella poisoning from consuming them, but they can be pasteurized but not cooked, rendering them safe for consumption. Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled soufflés, chiffons, mousses and other recipes calling for them. The following method can be used with any number of yolks.
See also: Cooking Techniues for Safe Soft Meringue (Egg Whites)
This how to baking technique is used with the:
Pumpkin Spice Mousse Recipe Tutorial part of the Chocolate Pumpkin Spice Latte Dessert Tacos Recipe Tutorial
HOW TO TIPS WITH EGG YOLKS:
1. In a heavy-bottomed pot, whisk together the pumpkin, sugar, egg yolks, and orange zest.
2. Add in the cinnamon, nutmeg, and salt, and whisk until smooth.
3. Cook on low heat for 5-7 minutes, stirring often, until the mixture reaches 160 degrees F, or higher, measured with an Instant Read Thermometer, and bubbles at the edges. (For custard, also make sure it coats the back of a spoon.)
SARAH SAYS: This step will pasteurize the egg yolks, rendering them safe from Salmonella poisoning.
4. After cooking, cool quickly by setting the pan in ice or cold water and stirring for a few minutes.
5. Optionally, strain pumpkin mixture through a fine mesh strainer into a medium size bowl. Stir in vanilla extract. Set aside.