Make rich man's pasta with the yolks. 2 cups flour, 9 egg yolks, 2 T olive oil, 2 T water. Mix by fork & then knead in bowl few times, turn out onto lightly floured surface & knead till smooth, about 3-5 minutes. Working with small amounts at a time, either roll by hand or use pasta machine. Very rich & delicious. It cooks very quickly (less than 2 minutes- check frequently!) when fresh, a few minutes longer if dried.

Definitely custard, as was mentioned. Pasta carbonara, hollandaise sauce (fish, asparagus, eggs benedict), creme brulee, pots de creme.

You can also freeze them, and defrost them in the fridge:
Egg yolks need to be stabilized before freezing or the thawed product will be pasty and hard to mix. For best results store the yolks pre-measured according to future use. If the yolks will be used for sweet or dessert recipes, add 1 tablespoon of sugar or honey per pint of yolks. If the yolks will be used for savory recipes add 1 teaspoon of salt per pint of yolks. The stabilized yolks may be dropped, one egg yolk in each section of a ice cube tray and frozen. Remove the egg yolk cubes and store in a freezer style zip-lock bag.

how about lemon curd?

Citrus curd, any flavor (I really like ginger and lime), I also add mine to various doughs (pasta, pie, cookie).

unsweetened custard in little rounds for breakfast sandwiches. i just made brunch with a couple i made about three weeks ago and took out of the freezer. custard round, tomato, basil, balsamic vinegar, fresh mozz, on a baguette = brilliant :)

I'll third citrus curd. Alton Brown's recipe for lemon curd is just fantastic and super easy. And good with cake, or, you know, by the spoonful.

"I'm opposed to buying those cartons of egg whites."

Just curious - why?

Egg beaters might not be your style, but when I went on a semifredo kick this summer, I really appreciated the pasteurized egg-whites only small jar available at my high-end grocery market. It's a higher quality product and really worked very well for baking, with a lot less separating hassle than whole eggs woul produce. It's at least worth checking out.

Yes-curds, custards, ice cream....Pastry cream is a cooked custard that can be flavored with just about anything and used for filling various pastry items, and will keep for awhile- could be a good option.

Well, it is arguably just another way of saying 'custard' but how about making quiche?

For that matter, French toast and bread pudding are other combination uses for a custard base.

Quindim, of course. This is a very traditional (and delicious) Brazilian dessert. http://nyamfood.blogspot.com/2008/03/quindim-brazil-coconut-quindins.html has a recipe with photos. My recipe is somewhat different than that, but the final appearance is the same. I like to make it on a regular pudding pan, but the recipe also works well for muffin cups.

500g (18oz) sugar
1 cup water
2 tablespoons butter
1 cup egg yolks (12 to 16 yolks)
1 teaspoon orange flower water
1 cup shredded coconut (unsweetened)

Cook sugar and water to a thread (220F). Take the pan out of the stove and mix butter. Let it cool down.
Preheat the oven to 350 F. Butter a pudding pan and coat sides with sugar. Fill a larger baking pan to the middle with water and put inside the oven.
Pass the egg yolks through a strainer to get rid of the skin, mix the cooked sugar, orange flower water and coconut. Transfer mix to prepared pan and let it rest for 15 minutes.
Bake in a bain-marie for 60 to 90 minutes (it depends on the shape of the pan), until the top is golden or a knife shoved on the middle of the pan comes out clean. Let it cool down, take to the refrigetator and wait a few hours before taking out of the pan. Slide a sharp knife around the edge of the pan and turn the quindim onto a plate.

Dude I'll eat em

Buttercream frosting calls for all yolks.

I'll vote for the pasta and custard!

Also, tempura.. I guess you don't use alot of the yolks there but it's still yummy. any excuse to make tempura is good by me.

Here's the reason I have tons of egg whites in my freezer:

Portuguese Custard Tarts - PASTEIS DE NATA
sweet, creamy, crunchy, with cinnamon and vanilla - they taste like vacation and happiness.
http://allrecipes.com/Recipe/Portuguese-Custard-Tarts---Pasteis-de-Nata/Detail.aspx
do as described in the first comment, but sprinkle the flaky pastry with a little bit of cinnamon before rolling up. That makes them really stand out.

Also, SPAGHETTI CARBONARA is a good way to use yolks - you'll need one yolk per person
http://lensandlentils.blogspot.com/2009/03/carbonara-quick-comfort-food.html

When I use lots of egg whites to make buttercream frosting, leche flan is my go-to recipe for the leftover egg yolks.

Crème brûlée!!

for a dry, flaky scalp --
mix up the egg yolks with olive oil and honey into a paste...then apply to the scalp, wrap head with a hot damp towel, leave on for about 15 - 20 minutes... wash out thoroughly...
i did this once a week for about 3 weeks and no more flakes on my shoulders ever since. works better than scalp treatment shampoo i've ever tried and way cheaper too.

Chocolate ice cream!

Tiramisu. I can't tell you how many frozen whites are in my freezer right now.

lots of desserts use more yolks. i usually have whites left over. cinnamon buns, ice cream, some cookies, pastries mmm getting hungry now