Jude wrote:

> Leftover from my meringue shells.
>
> Don't want to make hollandaise.
>
> Any other ideas for them?

Creme brulee and pot de creme both use yolks. Ice cream base
uses yolks. I posted a recipe here last week for
Galaktoboureko (Greek Custard Pastry) that requires 6 egg
yolks.