What about the egg yolks after I used the egg whites to make the steamed ginger milk custard? I didn’t waste them. I made pumpkin crème brulee at the same time, then refrigerated them to be enjoyed the next day. Pumpkin is known as a super food, very nuturious, extremely high in fiber and low in calories. Thus, I cook pumpkin for my family quite often, not just on Thanksgiving day. The traditional way of making crème brulee is “hot water bath” in an oven. In order to shorten the cooking time, I detoured and steamed the custard. Believe it or not, the family couldn’t tell the smooth and creamy custard was not from our oven compared to those I baked before.