5 simple ingredients are all that are needed to make these 10 delicious recipes. Eggs, flour, butter, sugar, salt combine in such wonderful ways.

We've all had those moments. When you open the pantry or fridge and think, "I can't make anything with what I've got."
It might seem right now like you don't have the ingredients to make anything of substance, but you just might be wrong.
With five basic ingredients like eggs, flour, and milk, plus a few staples like salt, pepper, sugar, etc. you can cook and bake not only delicious, but impressive, dishes for your family.
Get the kids involved too. They can help measure and mix, if they’re not old enough to be trusted around the stove, and of course kids make the best taste testers! 
Learning to cook and bake are such good life skills that they will carry through to adulthood if they are exposed early.
I have such fond memories of standing on a chair at the stove cooking with my Mom. She loves to cook, and even more so to bake, to this day and I'm so glad that she passed that passion on to me.
Some of these dishes I'm sharing with you are my absolute favorites. I'm talking about creme brulee, popovers and lemon curd. Others are practical like homemade mayonnaise and butter. 

10 Delicious Recipes from Eggs + Flour + Vanilla + Cream + Lemons

Here are the ten recipes you can make using just cream, eggs, flour, lemon and vanilla:

• Butter

• Mayonnaise

• Cream Fried Eggs (SO creamy and delicious!)

• Eggs Benedict

• Lemon Curd

• Popovers

• Cream Puffs

• Shortbread Cookies

• Pasta (with two different sauces!)

• Creme Brulee

This is the perfect time to hone your cooking and baking skills, so raid your pantry, assemble the ingredients and let's get cooking!

Your 5 Ingredients/10 Recipes Shopping List

• Cream 

• Eggs

• Flour

• Lemon

• Vanilla

Staples to Have on Hand

• Salt

• Pepper

• Oil

• Sugar

Optional

Cheese

10 Delicious Recipes from Eggs + Flour + Vanilla + Cream + Lemons

Homemade Butter

First things first, let's make some butter! All you need is heavy cream and salt. Once you see how easy butter is to make at home, you'll never fret if you run out of it!
If you can get your hands on a quart of heavy cream, you can make your own butter. 
While you’re mixing it’s going to seem as if it will never come together, but just keep beating. Trust me, at the end, you’ll have butter that tastes unlike anything you can buy at the supermarket. 
This recipe is for plain butter, but you can get creative and beat in some honey at the very end to make a sweet topping, or add some fresh chopped or dried herbs to make savory flavored butters.
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Homemade Butter

(makes the equivalent of two sticks of butter)
1 quart cold heavy cream 1/4 teaspoon salt
Chill a mixing bowl and whisk attachment (or beaters) in the freezer for at least an hour before starting.
Pour the heavy cream into the chilled bowl and beat until the cream completely disintegrates and the buttermilk is sloshing around in the bottom of the bowl.
Drain the buttermilk (be sure to save it for another recipe!) and beat the cream for another minute to release a bit more liquid. Drain again, reserving the buttermilk.  This whole process should take about 15 minutes. 
Move your butter into a clean bowl and cover with cold water, then knead with your fingers to release more liquid, and drain.Repeat the process two more times, until the water runs clear. Pat the butter dry with paper towels, and add the salt.
Form the butter into two sticks or logs, or spoon into ramekins. The butter will last refrigerated for two to three weeks.PRINTABLE RECIPE CARD

Homemade Mayonnaise

Butter isn’t the only condiment you can make at home. Mayonnaise is another. This recipe is amazingly easy (with easy clean-up) using a mason jar and immersion blender, or you can make it in a standard blender.

As with the butter, you can flavor your mayonnaise with fresh or dried herbs as you wish, some fresh garlic or even ketchup to make your own yummy french fry or roasted potato dipping sauce.

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Homemade Mayonnaise

(makes about one cup)

3 egg yolks 

Juice from half a lemon

1/4 teaspoon salt

1 Cup cooking oil (you can use olive, canola, corn, grape seed, vegetable, etc.)

In a wide mouth pint mason jar (or your blender), add the egg yolks, lemon juice and salt.

Pulse a few times with an immersion blender to combine. Once combined, start adding your oil, a Tablespoon at a time, pulsing until the oil incorporates into the egg yolks.

Once you've added about half the oil, you can start a slow drizzle into the mason jar, continuing to pulse and emulsify the mixture. Your mayonnaise should start to thicken and lighten to a lemon yellow color. 

Continue to pulse until your mayonnaise is a nice, spreadable consistency. (If it becomes too thick you can add a bit of water to thin it out.)

Use immediately or leave it out on the counter at room temperature overnight or for up to 12 hours, then chill in the refrigerator. 

It should last for a week refrigerated. (You want to leave it at room temperature first though to allow the acidity in the lemon juice to help kill any bacteria.) 

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Cream Fried Eggs

A little decadence can go a long way towards improving one's outlook in life. If you want to feel pampered without leaving your kitchen, forget the butter, oil or bacon grease next time you're cooking breakfast. 

These eggs fried in heavy cream will become your new go-to quick and easy breakfast that's just a little bit richer and more indulgent than plain old fried eggs.

RECIPE IS FROM THE FRESH EGGS DAILY COOKBOOK

Cream Fried Eggs

Heavy cream

Eggs

Kosher salt 

Fresh ground pepper

Into a skillet just large enough to hold the number of eggs you’re cooking, pour in enough heavy cream to just cover the bottom of the pan.

Turn on the heat to medium-high and warm until the cream starts bubbling around the edges.

Season with salt and pepper and then carefully crack the eggs into the cream. 

The cream will continue to bubble and eventually begin to separate and then caramelize as the eggs cook. Turn the heat down, if necessary, to keep the cream from burning. 

Cook until the white are just set, but the yolks are still creamy and a bit runny. Remove from the heat. 

Season to taste with additional salt and pepper.

RECIPE IS FROM THE FRESH EGGS DAILY COOKBOOK

Hollandaise Sauce/Eggs Benedict

Of course if you have eggs, there are a myriad of ways to cook them: scrambled, poached, fried sunny side up or over easy, hard boiled, and of course as an omelet, frittata or quiche, but why not step out of your comfort zone a bit and try making the queen of all egg dishes: Eggs Benedict.

This is a dish that just screams elegance. But as with all the other recipes, it’s surprisingly easy to make and only requires a few basic ingredients, including that homemade butter you just made! 

The key to successfully mastering Eggs Benedict is all in the timing. The components should all be ready at about the same time for optimal results.  

So that will take some practice - but I’m sure your family won’t complain about having to eat your multiple attempts!

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Hollandaise Sauce/Eggs Benedict

(serves two)

Four eggs, plus 4 yolks

2 Tablespoons fresh lemon juice

2 Tablespoons water 

1 stick butter, cut into 1/2" cubes

Salt and pepper

Poach four of the eggs in simmering water until soft set (about 3 minutes). 

Meanwhile, for the sauce, whisk the egg yolks, fresh lemon juice and water in a glass mixing bowl set over a small pot of boiling water. Slowly add the butter, a few pieces at a time, until it's all incorporated, whisking continuously. 

Continue to cook for another minute or two until the sauce thickens. Season with salt and white pepper.

Immediately remove from heat. Using a slotted spoon, remove the eggs from the water and generously ladle the Hollandaise sauce on top. 

Traditionally, Eggs Benedict is made with English muffins as a base for the eggs to sit on, or you can also substitute in toast, I often skip any base at all and just serve the eggs on a plate with the Hollandaise sauce.  

I prefer to keep it simple and let the fresh eggs and velvety sauce be the stars of this dish!

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Lemon Curd

Lemon curd is delicious right off the spoon, but it also makes a great filling for cream puffs, tarts or donuts. It can be spread on toast or muffins too. 
Four ingredients magically transform into the citrusy custard in a double boiler on the stove in just minutes, using basically the same method that you just used to make the Hollandaise sauce. 
It's versatile as well - if you don't have any lemons, you can sub in any citrus juice like orange or grapefruit.PRINTABLE RECIPE CARD

Lemon Curd

(makes about 3 half-pint jars)
6 fresh eggs 1 1/2 Cups granulated sugar 1/2 cup fresh squeezed lemon juice  1 stick butter, cut into 1/2" cubes
Set a medium glass bowl over a saucepan of simmering water. Whisk the eggs and sugar in the bowl until smooth, then add the citrus juice and whisk to combine.
Continue to cook, whisking constantly for a several minutes, until the mixture is warmed through.Then begin to whisk in the butter, a few cubes at a time, whisking in between each addition until the butter melts completely. 
Once all the butter has been incorporated, continue to whisk, cooking until the curd thickens (about 15-20 minutes) and will coat the back of a spoon. If you have a candy thermometer, this should happen right around 180-190 degrees.
Once the curd has thickened to a nice consistency, remove from the heat. 
Let cool, then refrigerate.PRINTABLE RECIPE CARD

Popovers

Popovers are super easy and fun to make! This recipe will be a favorite with the kids.   The light puffy muffins are the vehicle for the lemon curd, or slathered with some homemade butter for breakfast or brunch, but they also make a nice savory accompaniment to a roast or meat dish.
RECIPE IS FROM THE FRESH EGGS DAILY COOKBOOK

Popovers

(makes 12)
4 eggs 1 cup milk 1 cup flour 1 teaspoon salt ½ stick butter, melted
Preheat the oven to 425 degrees. Whisk the eggs and milk in a medium bowl, then whisk in the flour and salt. The batter will be a bit lumpy. 
Let sit for 30 minutes (or overnight in the fridge).
Meanwhile, grease the bottom and sides of each of the cups of a muffin tin with butter, as well as the area between the cups, then set the muffin tin in the oven to preheat for a few minutes while you wait for the batter to finish resting.
Once the batter has rested, remove the tin from the oven, and fill each cup about halfway with batter. Drizzle any leftover butter over the top of each cup. 
Bake for 15 minutes on the bottom rack of the oven (your popovers need headroom after all!), then reduce the heat to 350 degrees and bake another 15 minutes.  Don’t open the oven until they have baked for a full 30 minutes. Then check the popovers and continue to bake until the popovers are puffed and golden brown. 
Remove from the pan and serve. Leftovers can be refrigerated and then briefly reheated in the oven.
RECIPE IS FROM THE FRESH EGGS DAILY COOKBOOK

Cream Puffs

Another puffed dish that's fun to make is cream puffs. Cream puffs require making a pâte à choux dough, which is nothing more than an egg-based dough that's started on the stove top then finished with a mixer. 

It just sounds fancy because it's French.

But once you master the basic cream puff recipe, you'll find yourself filling these airy puffs with not only flavored sweet fillings, but also savories like chicken or tuna salad.

Cream puffs are really great either sweet or savory.

RECIPE IS FROM THE FRESH EGGS DAILY COOKBOOK

Cream Puffs

(makes 15-16)
1 cup water 1 stick butter 1 Tablespoon sugar ¼ teaspoon salt 1 cup flour 4 eggs Confectioners sugar for dusting
Preheat oven to 425 degrees. 
Line a baking sheet with parchment paper and set aside. In a large, heavy pot over low heat, combine the water, butter, sugar and salt, stirring occasionally with a wooden spoon until the butter has melted and bubbles are forming around the edges. 
Pour in the flour all at once, and stir vigorously fr several minutes until the mixture forms a ball and pulls away from the sides of the pot. 
Move the ball into the bowl of a stand mixer fitted with a paddle attachment and beat for a minute or two. Then beat in the eggs, one at a time, mixing well after each addition, until the dough is smooth and glossy.  
Drop the dough by ¼ cupfuls onto the baking sheet, spacing the mounds 2-3 inches apart.
Bake for 20 minutes until golden brown, then turn off the oven, prick the side of each puff with a toothpick to release the steam and leave the puffs in the oven with the door propped open for another 10 minutes while you make the filling.

For the filling
1 Cup cold heavy cream 3 Tablespoons sugar 1 teaspoon vanilla bean paste Pinch of salt
Using a clean bowl for the stand mixer fitted with the whisk attachment, beat the filling ingredients until well combined and stiff peaks form. 
When the puffs are completely cool, split in half and fill with a dollop of the whipped cream cream.  Dust with additional sugar, if desired.
RECIPE IS FROM THE FRESH EGGS DAILY COOKBOOK

Shortbread

Many cookie recipes call for eggs, which is fine if you have eggs on hand, but shortbread is one of the few that doesn’t, so keep this recipe in your back pocket for when you want a sweet treat but don’t have any eggs.  
Hopefully you raise chickens, so have a fairly steady supply of eggs, but you well know that egg production falls during the molting season and through the winter, which is likely why shortbread has become such a holiday favorite! The one cookie you can make without eggs.
If you make shortbread regularly, investing in a decorative shortbread pan is fun, but a regular square baking pan will work just as well.PRINTABLE RECIPE CARD

Shortbread

(makes 9-12 squares)
¾ cup butter ½ cup powdered sugar ¼ teaspoon salt 1 teaspoon vanilla 1 ½ cups flour
Preheat the oven to 325 degrees F.  Grease a shortbread pan, if you have one, a square baking pan, if you don’t.  Cream the butter with a mixer until it’s light and fluffy. Beat in the powdered sugar, salt and vanilla. Add the flour and continue to mix until the dough is well combined.  
Using your fingers or a stiff spatula, press the dough into the pan and prick the top with the tines of a fork.   Chill for 30 minutes, then bake for 30-35 minutes or until lightly browned. Let cool in the pan for 10-15 minutes, then invert onto a cutting board and cut into squares.
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Homemade Pasta

If you're home with time on your hands, then there's nothing better to give a try than homemade pasta!  If you have a pasta machine, it's easier and you'll be able to make a wider range of shapes, but even without one, a sharp knife and rolling pin work in a pinch to make long strands for fettuccine or linguine, sheets for lasagna or even simple bowties!
Pasta is easy to make. All you need is eggs, flour and salt. Don’t have any sauce for it? Don’t worry about that either.  
I’ve got you covered with not one, but two, delicious, cheesy, creamy sauces that don't even require any cheese or cream. Using eggs in the sauce instead not only reduces the calorie count, but is a great way to use some of your fresh eggs! 
The egg whites blend with pasta water to help to thicken the sauce, while the egg yolks add a rich creaminess and help to keep the sauce from separating.
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Homemade Pasta

3 eggs plus one yolk 2 cups flour Salt
Measure out your flour into a mound on a clean surface. Make a well in the middle and pour in the egg. 
Using a fork, stir to combine and then knead the dough for about 10 minutes, until it is smooth and elastic. Form the dough into a ball, flatten, and wrap in plastic wrap. 
Let the dough rest at room temperature for at least 30 minutes or until you are ready to cook it.  Roll the dough out on a floured surface with a rolling pin as thin as possible, then use a sharp knife to cut your shapes. 
Long strands for fettuccine or linguine, wide sheets for lasagna, or small rectangles with the middles pinched together for bowties. Use lots of flour to prevent sticking. 
Once you have your pasta cut and shaped, drop it into a pot of boiling, generously salted water for 3-4 minutes. Drain and serve with sauce.
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Carbonara Sauce

Carbonara sauce normally calls for bacon or panchetta plus cheese, so feel free to add some of either (or both if you have them), but this sauce is still delicious with just the eggs.
1 pound of pasta 2 eggs, plus two yolks Salt and pepper 1 cup reserved pasta water
Whisk the eggs and yolks in a medium bowl. Season with salt and pepper. 
Once your pasta is cooked and drained, return it to the cooking pot and stir in the egg mixture until well combined, adding  a little of the reserved pasta water at a time until the sauce is smooth and creamy. 
Season with additional salt and pepper and serve.
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Cacio e Pepe Sauce

Traditional cacio e pepe sauce also calls for cheese, but I've made it without and it's still wonderful. 1 pound of pasta 4 T butter 1 teaspoon pepper 1 cup reserved pasta water
Add the pepper to a large saucepan over medium heat and cook for about a minute, swirling the pan or stirring constantly. Add the butter and continue to stir or swirl until the butter is melted. 
Add half of the reserved pasta water to the pan and bring to a simmer. Add the pasta and remaining butter. Reduce heat to low, stirring to combine, adding more pasta water as needed to make a silky sauce. 
Season with salt and pepper and serve.
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And now... drumroll please... the pièce de ré·sis·tance... 

Créme Brûleé 

When you think elegance and classic desserts, likely créme brûleé  comes to mind. I know it long was my go-to choice any time I dined at a fancy restaurant, so learning how to make creme brulee at home was a no-brainer.
Calling for only four ingredients that turn into a silky smooth custard topped with a crackly burnt sugar crust, créme brûleé  is worth attempting.... and then practicing over and over again!
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Créme Brûleé 

(makes 6)

3 Cups heavy cream

1/2 Cup granulated sugar, plus 6 Tablespoons, divided

8 egg yolks, whisked

1 teaspoon vanilla (extract or vanilla bean paste or 3 vanilla beans scraped)

Preheat oven to 325 degrees. Place six 4-6 ounce ramekins or heat-proof dishes on a rimmed baking sheet and set aside. Set a teakettle of water on the stove to boil. 

Combine the heavy cream and 1/2 cup of granulated sugar in a saucepan and bring to a simmer, stirring until the sugar dissolves. 

Remove from heat and gradually whisk in the egg yolks and vanilla.Strain the liquid into a two-cup measuring cup, then divide the strained liquid into the ramekins. 

Set the baking sheet in the oven and  carefully pour enough boiling water into the baking pan to come halfway up the sides of the ramekins. Bake for 40-50 minutes until just set (centers will move slightly when gently shaken). 

Let cool, then carefully remove ramekins from the water bath, cover with plastic wrap and chill for at least three hours (or up to two days).

When ready to serve, evenly sprinkle the top of each custard with 1 Tablespoon sugar, then broil on the top rack of the oven or brown with a handheld kitchen torch until sugar melts and bubbles. 

Let cool for a minute or two  just until the topping hardens, then serve immediately.

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