I have a question about the egg yolks. It calls for 3.25 egg yolks. Do you have any tricks for getting .25 yolk? Or do you just go with 3.
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My brain says the .25 is negligible, but my gut would be disapppinted in a failed pudding. I'd go by measurement. Joy of Baking says 1 large egg yolk is 3 1/2 teaspoons. So whisk up 4 and measure. Sounds delicious.
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