You know I used to save them all the time (I make a LOT of white cakes) and freeze the yolks to make creme brulee or bavarian cream or something, but I never needed that much bavarian cream or creme brulee and they wound up freezer burnt.......now i"ve just resorted to using meringue powder in the place of the egg whites in my cakes and there is no difference in taste or texture and now I don't have to keep a million eggs around either since 2/3 of my cakes are white, for all other flavors, choc., yellow, red velvet, carrot,, etc. I use whole eggs...the meringue powder winds up costing about the same as eggs but I can keep a ton on hand and don't have to freak out if I run out of eggs halfway through mixing a cake!
As much as it hurts my heart, I throw them down the drain. I tried freezing them, but I think it changes the stucture of them because they were yucky when I thawed them. At least eggs are cheap...
Totally OT, but Ruth I LOVE your siggy line. Because it is SO true, and hits close to home with me right now. 
I make creme brulee,my family and neighbors love ME!
For me it's the opposite 
I freeze Egg whites!
Here in Portugal there are lots of ancient recipes that use only yolks, and people don't know what to do with the whites.
I don't really make then, what I do is icecreams! Homemade icecreams use only yolks.
My kids love them and I rather make them than buying them.
I'm going to translate to you one of this ancient recipes (centuries)
* 500 grs of granulated sugar (about 2 cups + 2 T)
* 3 dl water (about 10 US fluid ounces)
* 24 yolks
* 0,5 dl Brandy (about 17 US fluid ounces)
* 1 teaspoon of Cinnamon (optional)
* butter for the pan
Put in a pan the sugar with the water and boil for 3 minutes.
Let it cool completely and ad, mixing very well the 24 yolks (beat them slightly and pour them through a colander to the syrup).
Then ad the brandy and cinnamon.
Put it on a pan well greased with butter. Take it to the oven on a tray with water (bath) for an hour + - (check it)
Once it's cool put it on a plate and serve it cold (refrigerator)
Another more modern one 
http://preparandoalgo.blogs.sapo.pt/1117.html
1 cup of sugar
1 cup yolks
pinch of salt
1 T butter
1t cornstarch
1/4 cup of Port wine (or brandy or something alike)
orange zest (1)
Mix it without beating. Cover a pan with caramel (burned sugar) and pour it inside. Cook it in a water bath, covered and inside a big pan covered too (as steam cooked).
I hope you understand my English 
i make the chocolate french buttercream with the egg yolks.. dede wilson has a recipe in her first book.. she doesn,t call it french.. but i have one from our newspaper.. similiar. and it is called chocolate french buttercream. again .. made like imbc.. but uses the yolks..
I have been creating cakes for 33 years now and I have made thousands of white cakes. Never have I ever thrown away an egg yolk because I use the whole egg in my white cakes. The cakes turn out white in color and I swear they are more moist because I do use the yolks.
P.S. please do not send me your left over yolks!
What can I use these eggs yolks in:
http://www.cakecentral.com/cake-decorating-ftopict-322663-.html
HTH
annamado your english is great it sounds like a flan to me but i could be wronge at first look but thanks for the idea
I have a great recipe for a Kentucky Stack Pie that uses 10 egg yolks. I would be glad to send the recipe.
annamado your english is great it sounds like a flan to me but i could be wronge at first look but thanks for the idea
Yes it's similar but much more dense. Well, at least by what we call flan here. Names change in every country. Same names for different or similar things In Portugal, flan is milk sugar and eggs.
Where I used to live, we have a traditional cake that's made from at least 10 eggs yolk per layer. And each cake consists of 3 layers, so that's 30 egg yolks total for an approx. 9x9x2 in. pan. I haven't made them yet but I've heard from friends that you really have to use a LOT of egg yolks. Some recipes even use 15 yolks. Wow!! Talk about calories. Here's a picture (not mine, just found it online) and I'll try to find the recipe and post it later.
It's my first time attaching a picture, so I don't know if it works or not.
I make sauce for dinner. These two are great and super easy and go with veggies or meat of practically any kind. Very creamy and naughty.
http://www.astray.com/recipes/?search=blender%20bearnaise
http://www.astray.com/recipes/?search=blender%20hollandaise
And here is what came up when I just typed in egg yolk.
http://www.astray.com/recipes/?search=egg%20yolk
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