Directions

1. Egg custard: Vacuum seal egg yolks and cook in a water bath at 75°C for 11 minutes. Every three minutes throughout the cooking process, remove bag and quickly massage it to help minimize lumps. Continue cooking. After 11 minutes, plunge mixture into an ice bath. The result should be a thick curd. When cold, pass through a chinois. Mix with remaining ingredients and season to taste with salt and pepper and put into piping bags.
2. Use a sheet of small silicone molds (about the size of a quarter) to create “yolks.” Spray with nonstick spray and pipe egg custard into each mold. Use an offset spatula to flatten the top of each mold. Freeze for several hours or overnight until fully set.
3. Remove “yolks” from the mold. Using a blowtorch, heat the flat sides of the “yolks” and stick them together to create a sphere. Repeat as necessary until all the egg custard is used. Refreeze until ready to form.