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.
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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