Tuesday, December 15, 2009
If i turn a tub of Nivea creme upside down for 10 years will the cream eventually drop?
i dont know why dont you test it out and check back in ten years|||Every liquid substance has what is known as viscosity. A high viscosity means that the substance does not flow well or fast, but asumming that the nivea cream is fluid like at some level it would drop in a month most likely. After 10 years however the moisture would evaporate from the cream causing it to never fall out because it would be solid.|||Not unless you take off the lid first! Peace! Sneaky!|||lmao...Nivea is my favorite but I like the lotion much better because its not as thick and it smells so good!|||haha my fiance uses that stuff, and it%26#039;s pretty damn thick! so i have no idea if it would drop or not. well good luck with that one lol|||I think not, I think the same can be asked of a DQ blizzard.
Creme Fraiche, Lemon and (or) double cream?
I have some Creme Fraiche, Lemons and double cream. I want to make a quick and easy dessert....any ideas?
Thanks|||i dont really know what you can do what those three only.
but some ideas
creme fraiche or double cream and add some strawberries
sorry cant think more|||as the lemons are acidic putting lemon juice in could it make the milk products separate. Maybe lemon rind on top of creme fraiche - like a garnish/decoration?
Thanks|||i dont really know what you can do what those three only.
but some ideas
creme fraiche or double cream and add some strawberries
sorry cant think more|||as the lemons are acidic putting lemon juice in could it make the milk products separate. Maybe lemon rind on top of creme fraiche - like a garnish/decoration?
I think there should be a 'Hall of Fame' of questions..an exclusive list of the cream de la creme of questions
Selected by most stars, or most answers, or just geniune creativety...to be kept for future generations of P%26amp;S%26#039;rs to shoot for and look up too...anyone agree?|||I agree completely|||I totally agree.
Poll-Creme brulee or ice cream?
Mmmm! I had that like two or four nights ago. This restaurant had Crème Brulee with vanilla bean ice cream on top! It was delicious.
But only one? Crème Brulee.|||BOTH! My favourite restaurant serves a wickedly sweet creme brulee in a tiny cup (that%26#039;s all you could eat) with fresh homemade icecream on the side. Ymmmm.|||There is no comparison. Ice cream is so blase next to creme brulee.|||It depends on the company and the occasion.|||No question about it. Gimme the creme brulee|||Icecream |||creme brulee flavored ice cream|||Creme brulee with ice cream on top.|||Creme Brulee!|||Creme Brulee|||Creme brulee.
It%26#039;s warm and yummy. :]|||ice cream. Don%26#039;t knonw which flavor though. Too many to choose from.|||creme brulee|||Ice cream|||Ice Cream|||Ice cream,|||Ice Cream|||Ice Cream|||Ice cream :D|||Ice cream :) xo!|||ice-cream!|||Ice cream :) it%26#039;s good|||~Crème Brule~
~cigam~|||Ice cream for sure.|||ice cream! :)
heath to be exact|||ice cream|||ice cream|||creme brulee! i wish i had some right now|||i scream for ice cream!
But only one? Crème Brulee.|||BOTH! My favourite restaurant serves a wickedly sweet creme brulee in a tiny cup (that%26#039;s all you could eat) with fresh homemade icecream on the side. Ymmmm.|||There is no comparison. Ice cream is so blase next to creme brulee.|||It depends on the company and the occasion.|||No question about it. Gimme the creme brulee|||Icecream |||creme brulee flavored ice cream|||Creme brulee with ice cream on top.|||Creme Brulee!|||Creme Brulee|||Creme brulee.
It%26#039;s warm and yummy. :]|||ice cream. Don%26#039;t knonw which flavor though. Too many to choose from.|||creme brulee|||Ice cream|||Ice Cream|||Ice cream,|||Ice Cream|||Ice Cream|||Ice cream :D|||Ice cream :) xo!|||ice-cream!|||Ice cream :) it%26#039;s good|||~Crème Brule~
~cigam~|||Ice cream for sure.|||ice cream! :)
heath to be exact|||ice cream|||ice cream|||creme brulee! i wish i had some right now|||i scream for ice cream!
Ice Cream Sandwiches OR Crispy Creme doughnut and a coffee?
......i%26#039;m going to 711---what should i get???|||ice cream sandwich|||ice cream sandwiches!|||If you must put that kind of junk in your body, at least pick something that has SOME nutritional value...The ice-cream sandwich...at least you will get some calcium.
Enjoy :-)|||ice cream sandwiches i love them haha!!! YUM!!! lol
i hate coffee and krispy kremes arn%26#039;t that good. i go for Yum Yum%26#039;s|||Ice Cream Sandwiche.....my love!|||Ice Cream Sandwiche|||First of all take a sandwich then a scoope of your favourite icecream, then take one Crispy Creme Doughnut and finish the treat with a cup of confee|||ice cream|||Doughnuts and coffee. Cream %26amp; Sugar please|||Icecream sandwich definately but get the big jumbo-size like the one made with the 2 big chocolate chip cookies, those are so good.|||krispy cream=cream filled-chocolate coated glazed doughnut yuuuummmmmmmmm yuuuuummmmm
we don%26#039;t have no 7-11 here no more==get you a big cherry Slurpee %26amp; chocolate cream filled cup cake
happy day
old geezer|||Ice cream sandwiches!! Can you pick one up for me too?|||Crispy Creme doughnuts and coffee!!!
I WANT SOME TOO!!!!!!!!!!
I%26#039;LL BE YOUR VERY BEST FRIEND EVER!!!
Enjoy :-)|||ice cream sandwiches i love them haha!!! YUM!!! lol
i hate coffee and krispy kremes arn%26#039;t that good. i go for Yum Yum%26#039;s|||Ice Cream Sandwiche.....my love!|||Ice Cream Sandwiche|||First of all take a sandwich then a scoope of your favourite icecream, then take one Crispy Creme Doughnut and finish the treat with a cup of confee|||ice cream|||Doughnuts and coffee. Cream %26amp; Sugar please|||Icecream sandwich definately but get the big jumbo-size like the one made with the 2 big chocolate chip cookies, those are so good.|||krispy cream=cream filled-chocolate coated glazed doughnut yuuuummmmmmmmm yuuuuummmmm
we don%26#039;t have no 7-11 here no more==get you a big cherry Slurpee %26amp; chocolate cream filled cup cake
happy day
old geezer|||Ice cream sandwiches!! Can you pick one up for me too?|||Crispy Creme doughnuts and coffee!!!
I WANT SOME TOO!!!!!!!!!!
I%26#039;LL BE YOUR VERY BEST FRIEND EVER!!!
Vanilla Ice cream or Strawberry Ice cream or A Chocolate Ice creme?
Mine are Vanilla and Strawberry ice cream.|||I actually prefer Mint Chocolate Chip... but of the 3 presented, it would be Vanilla and Chocolate.
Everyone is entitled to my opinion.|||Chocolate ice cream sounds good but i prefer COOKIES AND CREME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!…
by the way, i hate that FIZZDUDE|||Chocolate!!!|||Strawberry ;]|||Chocolate and vanilla ice cream|||definately Vanilla|||chocolate and filled with vanilla.|||chocolate and strawberry|||chocolate|||vanilla and chocolate|||strawberry and chocolate|||vanilla|||vanilla and strawberry ice cream|||a good vanilla ice cream
or else a strawberry
chocolate is too sweet for me|||Strawberry Ice Cream for me...|||neither
Sherbet is way better.
Everyone is entitled to my opinion.|||Chocolate ice cream sounds good but i prefer COOKIES AND CREME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!…
by the way, i hate that FIZZDUDE|||Chocolate!!!|||Strawberry ;]|||Chocolate and vanilla ice cream|||definately Vanilla|||chocolate and filled with vanilla.|||chocolate and strawberry|||chocolate|||vanilla and chocolate|||strawberry and chocolate|||vanilla|||vanilla and strawberry ice cream|||a good vanilla ice cream
or else a strawberry
chocolate is too sweet for me|||Strawberry Ice Cream for me...|||neither
Sherbet is way better.
Which 1 should i buy: veet hair removal gel cream pump or veet hair removal gel creme?
i can%26#039;t decide which one i should buy. the veet hair removal creme is the one in a box. the other has a pump. which one should i buy???|||the pump is muchhhhhhh easier to use. both work well tho =] good luck hun|||they both suck|||pump|||Personally I like Nair, and I never used the pump but the creme works well. Good Luck!
Is creme de la mer the best face cream?
No. Cow pat is the best face cream but people are put off by the pungent aroma.
Whipping cream question??? Making creme brule!!!?
Is it ok to use whipping cream after the expiration date?? Its hard and like curdled milk but im not sure if thats how its supposed to be?? It smells ok. It expired on june 3rd so its been a couple weeks already.... And if i cant use that is there a substitute??? Im making creme brule, so is there any chance i can make a substitute with stuff at home???|||If it%26#039;s hard and curdled, no way should you use it. It is bad, very bad. A couple weeks is a long time after the expiration date especially for dairy products. The best substitute would be half and half if you have any, or possibly whole milk, but if you use those you should reduce the amount by a tiny bit because they%26#039;re more liquid-y than whipping cream. The creme brulee won%26#039;t be quite as rich, but maybe that%26#039;s a good thing since there are 800 calories per cup of whipping cream...|||well for sure you cant use it for crem brule, but u can make cheese with it boil it add some salt for flavor. and pop it in your oven over night DO NOT TURN THE OVEN ON!!!!! THE PILOT IN YOUR OVEN IS PERFECT FOR MAKING CHEESE...take it out cool it and enjoy with bread or watermelon.|||No, not if it is in that condition. Once it has begun to curdle then it wouldn%26#039;t whip properly even if it wasn%26#039;t bad to use for other reasons.
Nope on the substitution. This is why you should make certain of your ingredients before beginning to cook.|||Don%26#039;t use it. You could end up with food poisoning
Other than whipping cream, I have no suggestions to make creme brule.|||no, don%26#039;t think soo.|||methinks you need to just go to the store
Nope on the substitution. This is why you should make certain of your ingredients before beginning to cook.|||Don%26#039;t use it. You could end up with food poisoning
Other than whipping cream, I have no suggestions to make creme brule.|||no, don%26#039;t think soo.|||methinks you need to just go to the store
Chestnut cream recipe? (aka: Creme de Marron)?
I%26#039;m trying to make a chestnut cookie that requires chestnut cream in it. Since no one seems to sell it (it is a european thing, apparently), I decided to just make it at home. But, I can%26#039;t find the recipe ANYWHERE.
I do know that it%26#039;s just a few ingredients; water, vanilla?, sugar and chestnuts. However, I don%26#039;t know the measurements...
Help? Please?|||1-1/2 pounds chestnuts
1 cup granulated sugar
1 cup water
1 cup heavy cream whipped
1 teaspoon vanilla extract
milk
Remove the outer and the inner skins of the chestnuts and boil until soft with just enough milk to cover. Run through a sieve. Combine the sugar and water and cook for about 10 minutes. Mix the chestnut pur茅e and the sugar syrup and, when cool, add the vanilla and the whipped cream.
Hope this helps!|||Chestnut Cookies -- Biscottini di Marroni
This old Italian recipe is the simplest of cookie recipes to make--although you might not want to cook the chestnuts in the hot ashes of the fire place, as did they did back in the old days! These old-fashioned cookies have a chewy texture and don%26#039;t have to be too sweet to be enjoyed!
Preheat oven to 350 degrees and line cookie sheets with wax paper .
Peel the chestnuts; boil until tender.
Mash chestnuts in a mortar, dampening the mixture with 2 tablespoons of egg white.
Blend the mixture until it is creamy, then work in the sugar as well. Once the mixture is creamy again, whip the remaining whites to soft peaks and fold them into the batter.
Pour out the batter onto lined cookie sheets in 1 by 3-inch (3 x 10 cm) strips, leaving a couple of inches between cookies.
Bake them in a moderate oven (about 175 掳C, or 350 掳F) until they are browned. Allow them to cool before you remove them from the paper.
Ingredients
20 chestnuts
6 egg whites
1 1/8 c. granulated sugar
sandwich the cookies with chestnut eam|||Here is a link that you can watch, video is in English.
http://ma-tvideo.france2.fr/video/iLyROo鈥?/a>|||Careful! The recipe with the whipped heavy cream in is is NOT regular cr猫me de marron, but the version that usually fills cakes or other things. Go with the one in the video, or translate the authentic one below that starts from whole chestnuts. It calls for a vanilla bean, but you can use a tablespoon of vanilla extract instead. I tried translating it on google but got hilarious results, so somewhere else may be worth a shot.
Pr茅paration : 1h
Cuisson : 45 mn
Ingr茅dients (pour 6 pots de 500g) :
- 2 kg de marrons
- 1,5 kg de sucre
- 2 verres d%26#039;eau
- 1 gousse de vanille
Pr茅paration :
Faire une incision circulaire sur les marrons (sur le dessus du marron).
Mettre les marrons dans une casserole. Couvrir largement d%26#039;eau froide. Faire bouillir quelques minutes.
Retirer du feu et prendre 2 ou 3 marrons 脿 la fois en laissant les autres dans la casserole d%26#039;eau chaude. Retirer l%26#039;茅corce.
Au fur et 脿 mesure, jeter les marrons dans une casserole contenant 1/2 litre d%26#039;eau ti猫de. Couvrir et faire cuire 脿 feu doux quelques minutes. Pour v茅rifier la cuisson : quand ils s%26#039;茅crasent facilement, ils sont cuits.
Les 茅goutter et les passer au tamis en crin !!! Personnellement, je n%26#039;en ai pas alors je les ais mis dans mon robot et les ai r茅duits en fine poudre. Ca marche tr猫s bien. Garder au chaud.
Faire avec le sucre et l%26#039;eau un sirop au %26#039;petit boul茅%26#039; (vous plongez l%26#039;茅cumoire dans le sirop, vous la sortez et vous soufflez: il se forme alors comme des bulles de savon), puis verser sur la pur茅e chaude. Ajouter la vanille.
Chauffer doucement en remuant. Laisser bouillir 15 脿 20 minutes. La p芒te doit 锚tre 茅paisse et tenir 脿 la cuill猫re. Enlever la vanille.
I do know that it%26#039;s just a few ingredients; water, vanilla?, sugar and chestnuts. However, I don%26#039;t know the measurements...
Help? Please?|||1-1/2 pounds chestnuts
1 cup granulated sugar
1 cup water
1 cup heavy cream whipped
1 teaspoon vanilla extract
milk
Remove the outer and the inner skins of the chestnuts and boil until soft with just enough milk to cover. Run through a sieve. Combine the sugar and water and cook for about 10 minutes. Mix the chestnut pur茅e and the sugar syrup and, when cool, add the vanilla and the whipped cream.
Hope this helps!|||Chestnut Cookies -- Biscottini di Marroni
This old Italian recipe is the simplest of cookie recipes to make--although you might not want to cook the chestnuts in the hot ashes of the fire place, as did they did back in the old days! These old-fashioned cookies have a chewy texture and don%26#039;t have to be too sweet to be enjoyed!
Preheat oven to 350 degrees and line cookie sheets with wax paper .
Peel the chestnuts; boil until tender.
Mash chestnuts in a mortar, dampening the mixture with 2 tablespoons of egg white.
Blend the mixture until it is creamy, then work in the sugar as well. Once the mixture is creamy again, whip the remaining whites to soft peaks and fold them into the batter.
Pour out the batter onto lined cookie sheets in 1 by 3-inch (3 x 10 cm) strips, leaving a couple of inches between cookies.
Bake them in a moderate oven (about 175 掳C, or 350 掳F) until they are browned. Allow them to cool before you remove them from the paper.
Ingredients
20 chestnuts
6 egg whites
1 1/8 c. granulated sugar
sandwich the cookies with chestnut eam|||Here is a link that you can watch, video is in English.
http://ma-tvideo.france2.fr/video/iLyROo鈥?/a>|||Careful! The recipe with the whipped heavy cream in is is NOT regular cr猫me de marron, but the version that usually fills cakes or other things. Go with the one in the video, or translate the authentic one below that starts from whole chestnuts. It calls for a vanilla bean, but you can use a tablespoon of vanilla extract instead. I tried translating it on google but got hilarious results, so somewhere else may be worth a shot.
Pr茅paration : 1h
Cuisson : 45 mn
Ingr茅dients (pour 6 pots de 500g) :
- 2 kg de marrons
- 1,5 kg de sucre
- 2 verres d%26#039;eau
- 1 gousse de vanille
Pr茅paration :
Faire une incision circulaire sur les marrons (sur le dessus du marron).
Mettre les marrons dans une casserole. Couvrir largement d%26#039;eau froide. Faire bouillir quelques minutes.
Retirer du feu et prendre 2 ou 3 marrons 脿 la fois en laissant les autres dans la casserole d%26#039;eau chaude. Retirer l%26#039;茅corce.
Au fur et 脿 mesure, jeter les marrons dans une casserole contenant 1/2 litre d%26#039;eau ti猫de. Couvrir et faire cuire 脿 feu doux quelques minutes. Pour v茅rifier la cuisson : quand ils s%26#039;茅crasent facilement, ils sont cuits.
Les 茅goutter et les passer au tamis en crin !!! Personnellement, je n%26#039;en ai pas alors je les ais mis dans mon robot et les ai r茅duits en fine poudre. Ca marche tr猫s bien. Garder au chaud.
Faire avec le sucre et l%26#039;eau un sirop au %26#039;petit boul茅%26#039; (vous plongez l%26#039;茅cumoire dans le sirop, vous la sortez et vous soufflez: il se forme alors comme des bulles de savon), puis verser sur la pur茅e chaude. Ajouter la vanille.
Chauffer doucement en remuant. Laisser bouillir 15 脿 20 minutes. La p芒te doit 锚tre 茅paisse et tenir 脿 la cuill猫re. Enlever la vanille.
What is Creme Fraiche? Yogurt or cream?
Literally, %26quot;creme fraiche%26quot; means %26quot;fresh cream%26quot; (it%26#039;s French) and although it is similar to yogurt in that it is thicker and has a tang to its taste, it doesn%26#039;t contain the bacteria which make yogurt.|||Its what it says it is - fresh creme - hasnt been homogonised - its the true form of fresh cream and is so much better than double or single cream which has sugar added to the process.
Try it - its fabulous on pasta with a bit of pesto or with italian grated cheese. Lovely on strawberries - just that bit more tart and sharp than the cream that has gone through a process.|||Soured cream, yoghurt and creme fraiche are cultured (fermented bacterial cultures) milk products. The thickening may be natural or by adding ingredients. Creme Fraiche made naturally has no extra added ingredients. Cream is high fat milk.|||It%26#039;s a tangy cream, a bit like sour cream. It%26#039;s traditionally french.
:) xx|||its a type of sour cream...
they are similar and if you are cooking and dont have creme freich or however you spell it than you can use sour cream!!|||it%26#039;s slightly soured cream - not as sour as sour cream|||It%26#039;s cream.|||I think its cream but im not totally sure... x|||sour cream.
Try it - its fabulous on pasta with a bit of pesto or with italian grated cheese. Lovely on strawberries - just that bit more tart and sharp than the cream that has gone through a process.|||Soured cream, yoghurt and creme fraiche are cultured (fermented bacterial cultures) milk products. The thickening may be natural or by adding ingredients. Creme Fraiche made naturally has no extra added ingredients. Cream is high fat milk.|||It%26#039;s a tangy cream, a bit like sour cream. It%26#039;s traditionally french.
:) xx|||its a type of sour cream...
they are similar and if you are cooking and dont have creme freich or however you spell it than you can use sour cream!!|||it%26#039;s slightly soured cream - not as sour as sour cream|||It%26#039;s cream.|||I think its cream but im not totally sure... x|||sour cream.
Ice-creme cones or Ice cream sandwiches?
Sandwiches?! Cones definitely.|||Depends, but usually cones. Really it doesn%26#039;t matter, when it%26#039;s ice cream it IS ice-cream!!!|||Ice cream sandwiches! Neopolitain.|||Cones|||sandwiches :) yumi|||defintleyyy cones|||sandwiches :] yummmm|||cones|||cones|||cones.|||Sandwich|||ice cream cones.
Are chuppa-chups from shezuan, china w/creme flavour (like peaches & cream) tainted ?
we have %26quot;chuppa-chups%26quot; lollipops (round hard candy ball on a stick) that are all cream flavoured on the shelves @ the moment.
it made me think are these safe ?
they are made in china.|||I would not touch anything that comes from China and has milk products in it. better safe than sorry.|||I hope so because I live in China and I%26#039;ve got a bowl full of the Chupa lollipops, I%26#039;ve been eating them, LOL. Seriously, they%26#039;re not contaminated with melamine but even if they were, it%26#039;s not harmful in the small amounts that would be in a lolly. The melamine is only dangerous in large doses and especially to small children.
The problem isn%26#039;t as big a deal here as the media in your country is making it out to be. Yeah, it%26#039;s hella bad for the little kids but the news is totally blowing it out of proportion.
it made me think are these safe ?
they are made in china.|||I would not touch anything that comes from China and has milk products in it. better safe than sorry.|||I hope so because I live in China and I%26#039;ve got a bowl full of the Chupa lollipops, I%26#039;ve been eating them, LOL. Seriously, they%26#039;re not contaminated with melamine but even if they were, it%26#039;s not harmful in the small amounts that would be in a lolly. The melamine is only dangerous in large doses and especially to small children.
The problem isn%26#039;t as big a deal here as the media in your country is making it out to be. Yeah, it%26#039;s hella bad for the little kids but the news is totally blowing it out of proportion.
What flavour of ice cream goes with cr锚me de menthe--green then white?
I want to pour the menthe over the ice cream as a dessert. Thanks|||mint chocolate chip
raspberry sorbet
lemon sorbet
vanilla
chocolate chip
mmmm....strawberry|||Try a reallly rich chocolate..its great
White is very pretty.|||Creme de menthe goes well with either chocolate or vanilla.|||I would say any pistachio flavors...They are green, and what goes better with booze, but nuts?|||Vanilla would be best.|||I would say Vanilla|||Traditionally, a good quality vanilla ice cream is best|||Vanilla
Mint Chocalate Chip
Chocolate
Chocalte Chip
all of these flavors would work fine for you|||Anything other than vanilla is going to make you sick.
However you can try the following:
2 scoops Mint chip ice cream
1 cup milk
1 tsp. Nescafe Iced Java
crushed ice
two fingers of vodka
Run it through a blender then stir in creme de menthe.
This is the kind of drink Jiminy Glick was weened on.
raspberry sorbet
lemon sorbet
vanilla
chocolate chip
mmmm....strawberry|||Try a reallly rich chocolate..its great
White is very pretty.|||Creme de menthe goes well with either chocolate or vanilla.|||I would say any pistachio flavors...They are green, and what goes better with booze, but nuts?|||Vanilla would be best.|||I would say Vanilla|||Traditionally, a good quality vanilla ice cream is best|||Vanilla
Mint Chocalate Chip
Chocolate
Chocalte Chip
all of these flavors would work fine for you|||Anything other than vanilla is going to make you sick.
However you can try the following:
2 scoops Mint chip ice cream
1 cup milk
1 tsp. Nescafe Iced Java
crushed ice
two fingers of vodka
Run it through a blender then stir in creme de menthe.
This is the kind of drink Jiminy Glick was weened on.
Strawberries and creme or Peaches and cream?
other?|||Hi Rebbie, Oh Boy Strawberries and creme that%26#039;s the way to go!!! Lol
poppy1|||banana splits
or peaches and cream|||Strawberries|||Strawberries and creme fraiche!|||Strawberries please!|||Strawberries and Ice Cream|||other for me...chocolate fudge cake %26amp; cream..yummy!!|||Strawberries and creme|||cheesecake and cream! squirty cream! yum!|||Definitely going to have to say strawberries and cream in honor of Wimbledon.|||obviously it would be strawberry|||%26quot;Peaches and cream
I need it cause you know that I%26#039;m a fiend
Gettin%26#039; freaky in my Bentley limousine
It%26#039;s even better when it%26#039;s with ice cream
Know what I mean, peaches and cream%26quot;
LOL That song is so stupid|||peaches and cream|||strawberries... cream... and ice cream!!!!|||strawberries %26amp; cream...and naked skin|||strawberries %26amp; cream|||Strawberries and clotted cream. thankyou.|||strawberries definitely - hate peaches eeewww....you could probably make the strawberries and cream even better by adding hot chocolate sauce mmmm......|||Strawberrys.|||Peaches.... Peaches and Cream please. That(peaches) is the name of my stripper girlfriend. well. she%26#039;s not my girlfriend but she is soooooooooooo hot and she calls and texts me alot. gotta love it.|||id go to tennis(boring) just for the srawberries and creme|||strawberries and chocolate|||any kind of sweet pudding yummmmmmmmmmmmmm,|||Cream just cream.|||I love peaches and cream! It%26#039;s so delicious!|||strawberry and creme!|||I simply can%26#039;t pick between them.|||berries and cream...berries and cream.. i%26#039;m a lil%26#039; lad who loves beerrriieeess and cream. lol that was the dumbest commercial ever.
strawberries and cream.|||Strawberries and chocolate and vanilla ice cream, great combination|||Can I have both please???|||strawberries and cream ^^
poppy1|||banana splits
or peaches and cream|||Strawberries|||Strawberries and creme fraiche!|||Strawberries please!|||Strawberries and Ice Cream|||other for me...chocolate fudge cake %26amp; cream..yummy!!|||Strawberries and creme|||cheesecake and cream! squirty cream! yum!|||Definitely going to have to say strawberries and cream in honor of Wimbledon.|||obviously it would be strawberry|||%26quot;Peaches and cream
I need it cause you know that I%26#039;m a fiend
Gettin%26#039; freaky in my Bentley limousine
It%26#039;s even better when it%26#039;s with ice cream
Know what I mean, peaches and cream%26quot;
LOL That song is so stupid|||peaches and cream|||strawberries... cream... and ice cream!!!!|||strawberries %26amp; cream...and naked skin|||strawberries %26amp; cream|||Strawberries and clotted cream. thankyou.|||strawberries definitely - hate peaches eeewww....you could probably make the strawberries and cream even better by adding hot chocolate sauce mmmm......|||Strawberrys.|||Peaches.... Peaches and Cream please. That(peaches) is the name of my stripper girlfriend. well. she%26#039;s not my girlfriend but she is soooooooooooo hot and she calls and texts me alot. gotta love it.|||id go to tennis(boring) just for the srawberries and creme|||strawberries and chocolate|||any kind of sweet pudding yummmmmmmmmmmmmm,|||Cream just cream.|||I love peaches and cream! It%26#039;s so delicious!|||strawberry and creme!|||I simply can%26#039;t pick between them.|||berries and cream...berries and cream.. i%26#039;m a lil%26#039; lad who loves beerrriieeess and cream. lol that was the dumbest commercial ever.
strawberries and cream.|||Strawberries and chocolate and vanilla ice cream, great combination|||Can I have both please???|||strawberries and cream ^^
Where can I find Mere De La Mer skin cream....and is it any better than Creme De La Mer?
I am a freak when it comes to my skin and keep on hearing about this Mere de la Mer stuff..Just wondering if anyone knows where I can buy it cheap and if anyone has used it? Any better than Creme de la Mer?....Thanks|||Mere de la Mer is great! I picked up a sample on Ebay about a month ago...There are people selling it on there off and on, just search under the name...Its alot smoother and absorbs better than Creme de la Mer I think...and its cheaper! :) But everyones skin is different...Just my two cents, but give it a try, its about 70 to 120$ for one I think....Hope that helps!
Cream or creme, what's your craving?
ice cream|||creme|||ice cream...
please!!! :)
%26lt;3.|||Cream|||I choose Joe.|||Cream ^_^|||Creme :)
please!!! :)
%26lt;3.|||Cream|||I choose Joe.|||Cream ^_^|||Creme :)
I just made creme brulee with egg yolks, sugar, vanilla extract and 35% Milk Fat heavy whipping cream?
HOW long can i store this uncooked mixture for? i have it in a stainless steel mixing bowl with saran wrap over it. i dont have enough ramekins to make the rest,so can it be stored in the fridge without it going bad or ruining my next batch of creme brulee?
its got 35% milk fat heavy whipping cream, egg yolks, sugar and vanilla extract in this mix.,|||I would store for a max of four days but not in a stainless bowl. I would use pyrex glass bowl for storage. Leary of how some foods react with metal.|||2 Days max, due to the eggs. If it were cooked up to a week. I make it all of the time and some times run into that problem. If you do not have enough ramekins try using a glass cooking pan to cook the rest. You can get ramekins at Target for 1.50 a piece, or go to Linens N Things and buy the ramekins plus a torch for 15. (they also sell the ramekin by them selves in sets of four)|||It will last until it gets fuzzy!! I wouldn%26#039; tlet it go more than 4 days. If ya have to let it go longer than that, make sure you stir it up once in a while.
its got 35% milk fat heavy whipping cream, egg yolks, sugar and vanilla extract in this mix.,|||I would store for a max of four days but not in a stainless bowl. I would use pyrex glass bowl for storage. Leary of how some foods react with metal.|||2 Days max, due to the eggs. If it were cooked up to a week. I make it all of the time and some times run into that problem. If you do not have enough ramekins try using a glass cooking pan to cook the rest. You can get ramekins at Target for 1.50 a piece, or go to Linens N Things and buy the ramekins plus a torch for 15. (they also sell the ramekin by them selves in sets of four)|||It will last until it gets fuzzy!! I wouldn%26#039; tlet it go more than 4 days. If ya have to let it go longer than that, make sure you stir it up once in a while.
What is the difference between Creme Fraiche and Sour Cream?
Creme Fraiche
1/2 cups heavy cream
1/2 cup cultured buttermilk
1/2 lemon, juice of
1. Stir ingredient together in a saucepan over low heat until it reaches 85 degrees.
2. Half cover the cream and leave in a warm place (70-80 degrees) until it thickens and developes a slightly tart flavor.
3. This will take 12-24 hours depending on the buttermilk culture and the temperature.
4. When the cream has thickened, store in a covered container in the refrigerator for up to 10 days.
5. Creme fraiche will thicken more as it chills.
--------------------------------------鈥?br>
Homemade Sour Cream Recipe
* 1 cup heavy cream
* 1/4 cup sour cream or buttermilk
PREPARATION:
Mix heavy cream and sour cream or buttermilk in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick.|||You%26#039;re welcome. Report Abuse
|||Not a lot, though I think creme fraiche is better for actually cooking with as it does not split like sour cream can.|||Creme fraiche has 30 per cent fat content, which is the same as whipping cream. Sour cream has 10 per cent fat content.|||I think one is sweet.|||Cr猫me fra卯che [IPA: kr蓻m fr蓻蕛] (French for %26quot;fresh cream%26quot;) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Cr猫me fra卯che can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.
Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, produces lactic acid, which sours and thickens the cream.
1/2 cups heavy cream
1/2 cup cultured buttermilk
1/2 lemon, juice of
1. Stir ingredient together in a saucepan over low heat until it reaches 85 degrees.
2. Half cover the cream and leave in a warm place (70-80 degrees) until it thickens and developes a slightly tart flavor.
3. This will take 12-24 hours depending on the buttermilk culture and the temperature.
4. When the cream has thickened, store in a covered container in the refrigerator for up to 10 days.
5. Creme fraiche will thicken more as it chills.
--------------------------------------鈥?br>
Homemade Sour Cream Recipe
* 1 cup heavy cream
* 1/4 cup sour cream or buttermilk
PREPARATION:
Mix heavy cream and sour cream or buttermilk in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick.|||You%26#039;re welcome. Report Abuse
|||Not a lot, though I think creme fraiche is better for actually cooking with as it does not split like sour cream can.|||Creme fraiche has 30 per cent fat content, which is the same as whipping cream. Sour cream has 10 per cent fat content.|||I think one is sweet.|||Cr猫me fra卯che [IPA: kr蓻m fr蓻蕛] (French for %26quot;fresh cream%26quot;) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Cr猫me fra卯che can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.
Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, produces lactic acid, which sours and thickens the cream.
What is the difference between Creme and cream?
Creme is more solid and cream is more liquid.|||One is the food and one is another name for lotion.
I forget which is which though.|||One is spelled correctly, one incorrectly.|||only the spelling.|||one has an a and the other has an e at the end|||a few letters
I forget which is which though.|||One is spelled correctly, one incorrectly.|||only the spelling.|||one has an a and the other has an e at the end|||a few letters
Does half-and-half cream taste like creme fraiche???
can i substitute half-and-half for creme fraiche???
( for making pumpkin soup)|||you can use it as an alternative.|||You can substitute it but it will not taste exactly the same. Creme fraiche has a tangy taste similar to sour cream due to bacterial action. Thus, you might want to use sour cream instead of half n half if you want the tang.
Real creme fraiche by the way is not available in the US because of pasteurization laws, even though it is harmless.
http://www.foodforthoughtonline.net/
____________________________________|||a good substitute for creme fraiche is to use two tablespoons of buttermilk stirred into a cup of cream and then make it stand for a minute or so|||No.
( for making pumpkin soup)|||you can use it as an alternative.|||You can substitute it but it will not taste exactly the same. Creme fraiche has a tangy taste similar to sour cream due to bacterial action. Thus, you might want to use sour cream instead of half n half if you want the tang.
Real creme fraiche by the way is not available in the US because of pasteurization laws, even though it is harmless.
http://www.foodforthoughtonline.net/
____________________________________|||a good substitute for creme fraiche is to use two tablespoons of buttermilk stirred into a cup of cream and then make it stand for a minute or so|||No.
Creme vs. Cream?
I%26#039;ve noticed lately that people have been using the word %26quot;creme%26quot; in place of the word %26quot;cream%26quot; a lot lately. Some examples that I%26#039;ve noticed recently are:
%26quot;Ice creme%26quot;, %26quot;peaches and creme%26quot;, %26quot;skin creme%26quot; and %26quot;orange creme frapaccino%26quot;
Is this just to make it look fancier or more French? If they meant %26quot;creme%26quot; why do they pronounce it like %26quot;cream%26quot; instead of like %26quot;crehm%26quot; (which is the proper pronounciation of %26quot;creme%26quot;. Anybody know the difference between the two and why it has suddenly become a trend? I just don%26#039;t get it.|||Cream has a specific meaning. If they say it is %26quot;ice cream%26quot; it must have at least a certain amount of certain ingredients, notably milk fats.
By spelling it %26quot;creme%26quot; the restriction goes away. There is no requirement as to what a manufacturer can put into %26quot;ice creme%26quot;.
Same thing with things like McDonald%26#039;s %26quot;chocolaty%26quot; cookies instead of chocolate cookies. Despite the similarity in sound and spelling, there is nothing that says that even a tiny speck of chocolate has to be in a product labeled %26quot;chocolaty%26quot;. It%26#039;s a made-up word and the manufacturer can define for itself what the meaning of the word is.
Short story: changing the spelling is a way to use cheaper ingredients.|||It%26#039;s not as funny as when they stick a %26quot;Le%26quot; in front of the name of a product or store to make it seem fancy.|||It%26#039;s snobbery. However, it is correct to use creme when you have an actual french dish or coffee.
The poster above also has a lot of good things to say! I give that person a thumbs up!|||It is just a written style thing. They come and go, like fads.|||Creme is french. Cream is English. These folks are trying to appeal to your snobby side.
%26quot;Ice creme%26quot;, %26quot;peaches and creme%26quot;, %26quot;skin creme%26quot; and %26quot;orange creme frapaccino%26quot;
Is this just to make it look fancier or more French? If they meant %26quot;creme%26quot; why do they pronounce it like %26quot;cream%26quot; instead of like %26quot;crehm%26quot; (which is the proper pronounciation of %26quot;creme%26quot;. Anybody know the difference between the two and why it has suddenly become a trend? I just don%26#039;t get it.|||Cream has a specific meaning. If they say it is %26quot;ice cream%26quot; it must have at least a certain amount of certain ingredients, notably milk fats.
By spelling it %26quot;creme%26quot; the restriction goes away. There is no requirement as to what a manufacturer can put into %26quot;ice creme%26quot;.
Same thing with things like McDonald%26#039;s %26quot;chocolaty%26quot; cookies instead of chocolate cookies. Despite the similarity in sound and spelling, there is nothing that says that even a tiny speck of chocolate has to be in a product labeled %26quot;chocolaty%26quot;. It%26#039;s a made-up word and the manufacturer can define for itself what the meaning of the word is.
Short story: changing the spelling is a way to use cheaper ingredients.|||It%26#039;s not as funny as when they stick a %26quot;Le%26quot; in front of the name of a product or store to make it seem fancy.|||It%26#039;s snobbery. However, it is correct to use creme when you have an actual french dish or coffee.
The poster above also has a lot of good things to say! I give that person a thumbs up!|||It is just a written style thing. They come and go, like fads.|||Creme is french. Cream is English. These folks are trying to appeal to your snobby side.
Creme or cream? which looks better?
and which one do you use more... for some reason i use creme even though most americans use %26quot;cream%26quot;|||ok, creme it is|||When I see %26quot;creme,%26quot; I want to say it like %26quot;kRem.%26quot; But then again I sometimes spell theater as %26quot;theatre,%26quot; and I always spell %26quot;grey.%26quot;|||I use %26quot;cream%26quot; more. %26quot;Creme%26quot; sounds more exotic and sophisticated though.|||Cream, unless you%26#039;re talking about a fancy French dessert.|||creme looks more sophisticated but cream is what most products are |||I prefer to use Cream, but that´s just a personal opinion...|||cream
creme looks gay and seems like a word french wannabes would use.|||Creme,|||Cream (a great band).|||Creme looks better, but I use cream more.|||What kind of %26quot;cream%26quot;? lol|||cream|||cream|||cream|||creme |||cream|||creme is french.|||Cream looks better and I use it more. I%26#039;ve never used creme.
creme looks gay and seems like a word french wannabes would use.|||Creme,|||Cream (a great band).|||Creme looks better, but I use cream more.|||What kind of %26quot;cream%26quot;? lol|||cream|||cream|||cream|||creme |||cream|||creme is french.|||Cream looks better and I use it more. I%26#039;ve never used creme.
Is it creme or cream?
when talking about sweets, is it creme filling or cream filling?|||cream :)|||Legally, cream means real, from-a-cow cream. Creme is a way for manufacturers of junk food to legally fool you. You think it%26#039;s real creme, but it never is. They want to fool you, and they are usually successful. The government is complicit in this deception.
One has to be very observant and read carefully the label instead of just looking at the delicious picture on the packaging.
A man once said that 7 out of ten vendors are crooked. I think he was overly optimist. It%26#039;s probably 9.5 out of 10.|||Depends if you%26#039;re American...
If you%26#039;re speaking English, cream.
French, creme--%26gt; you could also use it in English to make the candy sound luxurious and pricey.|||cream. cream is a dairy product made from the milk of cows. as in %26quot;ice cream%26quot; or %26quot;whipped cream%26quot;. Maybe it%26#039;s spelt %26quot;creme%26quot; in other countries, but here in America, it%26#039;s c-r-e-a-m|||cream is the fat on top of milk from a cow.
creme is a mixture of milk, sugar, and flavorings, used to fill donuts, pastries, and twinkies.....|||If you%26#039;re French its creme
If you%26#039;re American, Canadian, English or Australian its cream|||it%26#039;s cream. that%26#039;s adapted from creme from another language.
just like gray and grey. both are technically correct, but we use gray,|||It%26#039;s cream if it actually has cream from milk in it. It%26#039;s creme if it doesn%26#039;t.|||Creme is like the European spelling for cream. Like they%26#039;ll use centre instead of center.|||cream|||creme..look up in the dictionary|||creme, the e is short.|||really|||It%26#039;s cream filling....|||Hey Ms. Blondey, it%26#039;s cream doncha know??|||Pretty sure its cream.|||cream.
but creme if you wanna say it in french =]|||Either way is correct|||Cream|||its cream.|||cream.|||Creme filling?
Cream cheese?
good question
lol|||creme|||cream|||well i always see that it is spelled cream on like stores and stuff......|||creme or cream work|||cream|||creme|||cream|||both it depends what race you are|||ones for your face one is made from milk
One has to be very observant and read carefully the label instead of just looking at the delicious picture on the packaging.
A man once said that 7 out of ten vendors are crooked. I think he was overly optimist. It%26#039;s probably 9.5 out of 10.|||Depends if you%26#039;re American...
If you%26#039;re speaking English, cream.
French, creme--%26gt; you could also use it in English to make the candy sound luxurious and pricey.|||cream. cream is a dairy product made from the milk of cows. as in %26quot;ice cream%26quot; or %26quot;whipped cream%26quot;. Maybe it%26#039;s spelt %26quot;creme%26quot; in other countries, but here in America, it%26#039;s c-r-e-a-m|||cream is the fat on top of milk from a cow.
creme is a mixture of milk, sugar, and flavorings, used to fill donuts, pastries, and twinkies.....|||If you%26#039;re French its creme
If you%26#039;re American, Canadian, English or Australian its cream|||it%26#039;s cream. that%26#039;s adapted from creme from another language.
just like gray and grey. both are technically correct, but we use gray,|||It%26#039;s cream if it actually has cream from milk in it. It%26#039;s creme if it doesn%26#039;t.|||Creme is like the European spelling for cream. Like they%26#039;ll use centre instead of center.|||cream|||creme..look up in the dictionary|||creme, the e is short.|||really|||It%26#039;s cream filling....|||Hey Ms. Blondey, it%26#039;s cream doncha know??|||Pretty sure its cream.|||cream.
but creme if you wanna say it in french =]|||Either way is correct|||Cream|||its cream.|||cream.|||Creme filling?
Cream cheese?
good question
lol|||creme|||cream|||well i always see that it is spelled cream on like stores and stuff......|||creme or cream work|||cream|||creme|||cream|||both it depends what race you are|||ones for your face one is made from milk
Where can I buy Creme Fraiche in NJ. And I don't mean sour cream!!?
It%26#039;s easy to make:
1 Tbsp. buttermilk to 1 cup heavy cream. Let it sit in a glass bowl (or another non-reactive container) overnight (or up to 24 hours) at room temperature to thicken.
Cheers!
Baron Von Lipwig|||too expensive to buy...make it...here%26#039;s a couple of recipes...
In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The cr猫me fra卯che is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Cr猫me fra卯che may be made and stored in the refrigerator for up to 10 days.
Cr猫me Fra卯che Frosting:
In bowl of electric mixer, with whisk attachment, beat the Cr猫me fra卯che with 1-2 tablespoons (14-28 grams) of granulated white sugar until stiff peaks form. Can be used in desserts instead of whipped cream
Recipe:
1 cup (240 ml) heavy whipping cream
1 tablespoon buttermilk
Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.
http://www.joyofbaking.com/CremeFraiche.鈥?/a>
another one:
Foodgeek: cjtarrant
Rating:
Servings: 1 cup
Prep. Time: :05
Total Time: 24:00
Ingredients:
1/2 cup heavy cream (not ultra-pasteurized)
1/2 cup sour cream
Directions:
1. Whisk the heavy cream and the sour cream together in a small bowl.
2. Pour the mixture into a glass jar or bowl, cover and let stand at room temperature for 12 hours until thick.
3. Stir and refrigerate for 24 hours. Serve.
Comments from cjtarrant :
An alternate recipe using Sour Cream and heavy cream.
A great dip for season fresh, chilled strawberries!
Per 2 tablespoons: 82 calories, 1g carbohydrates, 1g protein, 9g fat, 27mg cholesterol.
http://foodgeeks.com/recipes/recipe/1974鈥?/a>
another one:
Homemade Cr猫me Fra卯che
Makes 2 Cups
Tasting of hazelnuts with a hint of tang, cr猫me fra卯che is France%26#039;s favorite form of cream for cooking. With more body and complex flavors than fresh sweet cream, cr猫me fra卯che is a thick, rich, custard of a cream. It thickens without curdling, a little goes a long way in fast pan sauces, and blended with fresh herbs and a dash of fresh lemon, cr猫me fra卯che is splendid over seafoods and poultry. Dollop it over fresh fruit, or whip and lightly sweeten to frost or fill cakes. This is a home version that comes close to the real thing. To get even closer, mail order a cr猫me fra卯che culture from The New England Cheesemaking Supply Company, P.O. Box 85, Ashfield, MA 01330, (413) 628-3808 and follow their directions.
1 to 2 tablespoons cultured buttermilk 2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)
Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator. Using Cr猫me Fra卯che:
Fresh Herbed Cream Sauce: No cooking here -- simply blend 1/2 cup cr猫me fra卯che with 1 teaspoon each finely sliced chives and fresh tarragon. Add about 1/4 teaspoon lemon juice and salt and pepper to taste. Serves up to 6 people. Streak a little over pieces of grilled, baked or poached salmon, sole, or scallops. Herbs could be pureed with a little shallot and stirred into the cream for a pale green color.
Pan Sauces: Stir a generous tablespoon into defatted pan sauces after pan grilling poultry, fish or vegetables. Bring to a simmer, taste for balance, and pour over foods.
Soups: Reduce the amount of cream called for in your favorite creamed soup by half and substitute cr猫me fra卯che.
With Fruits: A few spoonfuls of cr猫me fra卯che lift fruit flavors. Try over berries, ripe peaches or nectarines, or on sauteed pears. The cream could be lightly sweetened, flavored with a little lemon, orange or vanilla.
Imagination is everything. Try cr猫me fra卯che in other dishes as well. Streak it over mousses and jelled sweets or savories. Finish an appetizer plate of marinated leek or grilled scallions and asparagus with a zig zag of cr猫me fra卯che. It is classic in Beef Stroganoff instead of sour cream.
http://splendidtable.publicradio.org/rec鈥?/a>
I don%26#039;t know about YOU...but I wouldn%26#039;t be using vinegar in the creme...sounds a bit bizarre to me..but I%26#039;m going to try it today..just to test it..|||Creme Fraiche is a thickened cream with a slightly tangy, nutty flavor and velvety, rich texture. This French specialty is traditionally made with unpasteurized cream, however this version is pasteurized and made in Vermont. It is a rich treat that is perfect for thickening sauces and soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit desserts.
Here is a site you can order some...|||Why don%26#039;t you make your own?
One tablespoon vinegar in a pint of cream.Works just fine. Or equal parts buttermilk to heavy cream, but that might be a bit too salty for what you want to use it for.
A specialty food store would be the only place I know to buy it.|||Try Whole Foods Market. They have about everything you might ever need to find, especially specialty items. In Jersey they are located in Madison, Marlton, Millburn, Montclair, Princeton, Red Bank, Ridgewood, and West Orange.
Hopefully you live near one of these locations.
Happy cooking!
1 Tbsp. buttermilk to 1 cup heavy cream. Let it sit in a glass bowl (or another non-reactive container) overnight (or up to 24 hours) at room temperature to thicken.
Cheers!
Baron Von Lipwig|||too expensive to buy...make it...here%26#039;s a couple of recipes...
In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The cr猫me fra卯che is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Cr猫me fra卯che may be made and stored in the refrigerator for up to 10 days.
Cr猫me Fra卯che Frosting:
In bowl of electric mixer, with whisk attachment, beat the Cr猫me fra卯che with 1-2 tablespoons (14-28 grams) of granulated white sugar until stiff peaks form. Can be used in desserts instead of whipped cream
Recipe:
1 cup (240 ml) heavy whipping cream
1 tablespoon buttermilk
Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.
http://www.joyofbaking.com/CremeFraiche.鈥?/a>
another one:
Foodgeek: cjtarrant
Rating:
Servings: 1 cup
Prep. Time: :05
Total Time: 24:00
Ingredients:
1/2 cup heavy cream (not ultra-pasteurized)
1/2 cup sour cream
Directions:
1. Whisk the heavy cream and the sour cream together in a small bowl.
2. Pour the mixture into a glass jar or bowl, cover and let stand at room temperature for 12 hours until thick.
3. Stir and refrigerate for 24 hours. Serve.
Comments from cjtarrant :
An alternate recipe using Sour Cream and heavy cream.
A great dip for season fresh, chilled strawberries!
Per 2 tablespoons: 82 calories, 1g carbohydrates, 1g protein, 9g fat, 27mg cholesterol.
http://foodgeeks.com/recipes/recipe/1974鈥?/a>
another one:
Homemade Cr猫me Fra卯che
Makes 2 Cups
Tasting of hazelnuts with a hint of tang, cr猫me fra卯che is France%26#039;s favorite form of cream for cooking. With more body and complex flavors than fresh sweet cream, cr猫me fra卯che is a thick, rich, custard of a cream. It thickens without curdling, a little goes a long way in fast pan sauces, and blended with fresh herbs and a dash of fresh lemon, cr猫me fra卯che is splendid over seafoods and poultry. Dollop it over fresh fruit, or whip and lightly sweeten to frost or fill cakes. This is a home version that comes close to the real thing. To get even closer, mail order a cr猫me fra卯che culture from The New England Cheesemaking Supply Company, P.O. Box 85, Ashfield, MA 01330, (413) 628-3808 and follow their directions.
1 to 2 tablespoons cultured buttermilk 2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)
Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator. Using Cr猫me Fra卯che:
Fresh Herbed Cream Sauce: No cooking here -- simply blend 1/2 cup cr猫me fra卯che with 1 teaspoon each finely sliced chives and fresh tarragon. Add about 1/4 teaspoon lemon juice and salt and pepper to taste. Serves up to 6 people. Streak a little over pieces of grilled, baked or poached salmon, sole, or scallops. Herbs could be pureed with a little shallot and stirred into the cream for a pale green color.
Pan Sauces: Stir a generous tablespoon into defatted pan sauces after pan grilling poultry, fish or vegetables. Bring to a simmer, taste for balance, and pour over foods.
Soups: Reduce the amount of cream called for in your favorite creamed soup by half and substitute cr猫me fra卯che.
With Fruits: A few spoonfuls of cr猫me fra卯che lift fruit flavors. Try over berries, ripe peaches or nectarines, or on sauteed pears. The cream could be lightly sweetened, flavored with a little lemon, orange or vanilla.
Imagination is everything. Try cr猫me fra卯che in other dishes as well. Streak it over mousses and jelled sweets or savories. Finish an appetizer plate of marinated leek or grilled scallions and asparagus with a zig zag of cr猫me fra卯che. It is classic in Beef Stroganoff instead of sour cream.
http://splendidtable.publicradio.org/rec鈥?/a>
I don%26#039;t know about YOU...but I wouldn%26#039;t be using vinegar in the creme...sounds a bit bizarre to me..but I%26#039;m going to try it today..just to test it..|||Creme Fraiche is a thickened cream with a slightly tangy, nutty flavor and velvety, rich texture. This French specialty is traditionally made with unpasteurized cream, however this version is pasteurized and made in Vermont. It is a rich treat that is perfect for thickening sauces and soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit desserts.
Here is a site you can order some...|||Why don%26#039;t you make your own?
One tablespoon vinegar in a pint of cream.Works just fine. Or equal parts buttermilk to heavy cream, but that might be a bit too salty for what you want to use it for.
A specialty food store would be the only place I know to buy it.|||Try Whole Foods Market. They have about everything you might ever need to find, especially specialty items. In Jersey they are located in Madison, Marlton, Millburn, Montclair, Princeton, Red Bank, Ridgewood, and West Orange.
Hopefully you live near one of these locations.
Happy cooking!
Any one know how to make a cheese called "Double Creme" (not a cream cheese)?
its i cheese i ate in lebanon, but cant find it anywhere in sydney, anyone know how to make it or where i can find it in the western sydney area?|||I live in Brisbane, double creams %26amp; Tripple creams are avaliable all over the place, check out your local deli, go to the markets, they%26#039;ll have it there. My favourate tripple creams from Australia are Taro %26amp; Jindi.
I wouldn%26#039;t bother making it unless you%26#039;ve got a couple of free months %26amp; a spare cheese cellar.|||It is a type of brie, all i could find was that it is an all soft, ripened cheese containing 60% butterfat.
I wouldn%26#039;t bother making it unless you%26#039;ve got a couple of free months %26amp; a spare cheese cellar.|||It is a type of brie, all i could find was that it is an all soft, ripened cheese containing 60% butterfat.
What's the difference between sour cream and cr猫me fraiche ?
Cr猫me fra卯che is very similar to sour cream, however its higher fat content and lower viscosity allow it several advantages. Unlike sour cream, cr猫me fra卯che can be mixed with air to form whipped cream. Furthermore, the higher lipid content (and lower protein content) of cr猫me fra卯che allow it to be directly cooked without curdling.sour cream is single cream with cultures added which thickens the cream and adds its sour note.|||creme fraiche is french and is more of a whipped cream cositancy and i think it a bit more tart. you can prolly go to
www.foodnetwork.com
and find out that website is the best for food stuff.|||It is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream.|||creme fraiche is generally thicker and also used more in the cooking of hot foods such as making a good scrambled egg. Sour cream has a stronger taste and its used more in cold foods such as wraps. Hope this helps a bit
www.foodnetwork.com
and find out that website is the best for food stuff.|||It is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream.|||creme fraiche is generally thicker and also used more in the cooking of hot foods such as making a good scrambled egg. Sour cream has a stronger taste and its used more in cold foods such as wraps. Hope this helps a bit
What's the difference between cream and cr猫me?
I%26#039;ve always wondered, and wanted to know: What%26#039;s the difference? Is there any at all?|||One%26#039;s in English, the other%26#039;s in French. Other than that, I%26#039;d say they%26#039;re the same thing.|||it is exactly the same thing!!|||One is spelled in English and the other in French.|||being a gay frenchman!|||ones english and the other is French|||cream = creme because the meaning is the same
but cream =/= creme because the spelling is different
cream =/= creme because usesage of two words is different.|||Cream = English
Cr猫me = French
Same word,2 languages|||Yes, cream = English and the other is French.|||It%26#039;s the same thing with two different spellings.|||In context, cream (English) generally refers to dairy cream, from cows%26#039; milk. Creme (French) refers to any creamy liquid.|||The difference is attitude:)
but cream =/= creme because the spelling is different
cream =/= creme because usesage of two words is different.|||Cream = English
Cr猫me = French
Same word,2 languages|||Yes, cream = English and the other is French.|||It%26#039;s the same thing with two different spellings.|||In context, cream (English) generally refers to dairy cream, from cows%26#039; milk. Creme (French) refers to any creamy liquid.|||The difference is attitude:)
Is regular cream a good substitute for creme fraiche?
Or is sourcream or yogurt better?|||Sour cream is going to be your closest substitute. BUT, it%26#039;s super easy to make!
1 part cultured buttermilk
7 parts cream
mix it up a bit
leave on counter at room temperature for about 12 hours
chill
It will turn into creme fraiche. Thick cream, a little tangy. It is absolutely safe to eat. I do it all the time.|||sour cream is probably the closest you are going to find. But check at your more %26quot;upscale%26quot; markets and gourmet stores they carry creme fraiche these days. ( Fun to browse them even if you can not afford to really shop great ideas and lots of samples)|||no but sour cream is the closest to it
1 part cultured buttermilk
7 parts cream
mix it up a bit
leave on counter at room temperature for about 12 hours
chill
It will turn into creme fraiche. Thick cream, a little tangy. It is absolutely safe to eat. I do it all the time.|||sour cream is probably the closest you are going to find. But check at your more %26quot;upscale%26quot; markets and gourmet stores they carry creme fraiche these days. ( Fun to browse them even if you can not afford to really shop great ideas and lots of samples)|||no but sour cream is the closest to it
Can I use heavy whipping cream for creme brulee?
yes you can, it will be much richer and creamier! Yum!|||yes it will just b a lil thicker/creamier and enjoy ur creme brulee!|||Yes--
This one always turns out great for me:
1 quart heavy whipping cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving
This one always turns out great for me:
1 quart heavy whipping cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving
I got a free carton of orange creme flavored ice cream sunday, but then somebody told me it won't be delicious?
if i pray really hard, will it be delicious?
i should have stuck with chocolate|||Always stick with chocolate, dear. Best advice I can give.|||Since God is everything.....
both flavors should taste the same. Or at least both will be delicious. Because God is wonderful and delicious.|||I%26#039;m answering just so you don%26#039;t %26quot;waste%26quot; points . . . . .
Try A%26amp;W orange creme soda with vanilla icecream . . . .Yum!|||Why would you waste points on this question...why does it change flavor? Do you have bad tastebuds? I like orange cream, i%26#039;m sure it will be delicious.|||You should have gone with chocolate. Orange cream is of the devil.|||Look on the bright side, at least it%26#039;s not yam-flavored...
;)|||Have you prayed yet? What happened?
i should have stuck with chocolate|||Always stick with chocolate, dear. Best advice I can give.|||Since God is everything.....
both flavors should taste the same. Or at least both will be delicious. Because God is wonderful and delicious.|||I%26#039;m answering just so you don%26#039;t %26quot;waste%26quot; points . . . . .
Try A%26amp;W orange creme soda with vanilla icecream . . . .Yum!|||Why would you waste points on this question...why does it change flavor? Do you have bad tastebuds? I like orange cream, i%26#039;m sure it will be delicious.|||You should have gone with chocolate. Orange cream is of the devil.|||Look on the bright side, at least it%26#039;s not yam-flavored...
;)|||Have you prayed yet? What happened?
Is cream puff or creme puff a cute name for a girl yorkie?
feedback.|||yeah i like it :] lol but i would always be calling him puff or creme for short. i like creme puff better then the normal cream puff|||Sort-of. I base my dogs names after their first impression, but all in all it%26#039;s cute.|||That is REALLY cute! :)|||your not one of those princesses who give there dogs cute names and dress them up in clothes they hate are you? i hate those kind of people! it%26#039;s just sooo cruel! if your not then i suggest something like:
Girl (it won%26#039;t show up there real name):
Cindy
Dog:
Benny
hope this helps!|||I would say... Creme Puff to make it more.. um. eloquent? or to make more dainty!|||well its to overrated. whats her personality is she snobby, is she silly, is she smart and mischievous? Snobby:Chanel
Silly:Bubbles
Smart: Hildagard|||i think its cute
Girl (it won%26#039;t show up there real name):
Cindy
Dog:
Benny
hope this helps!|||I would say... Creme Puff to make it more.. um. eloquent? or to make more dainty!|||well its to overrated. whats her personality is she snobby, is she silly, is she smart and mischievous? Snobby:Chanel
Silly:Bubbles
Smart: Hildagard|||i think its cute
What cream should I buy for Creme Brulee? and where can i find it? ?
I looked in Jewel but all i found was whip cream. Can someone tell me exactly what kinda cream i need..and the brand..and the store where i can find it??? I live in illinois btw :) Please answer..i want to go get it and make it tonight.. thank you|||Heavy cream or whipping cream (they are one in the same). They are in the milk section, usually in small cartons next to the half %26amp; half and coffee creamers.|||what creme brulee means is burnt cream. in order to make creme brulee, you need to make a custard, which is heavy cream, egg yolks and sugar. then pour into creme brulee ramekins, refridgerate, and sprinkle with sugar, and place under a broiler until the sugar is slightly burnt, should be a carmel color.|||The cartons of cream over by the milk in the store should say Heavy cream or whipping cream, either of those!|||whipping cream is heavy cream and that is what you need
I can't find heavy cream in Richmond Hill, ON...Creme Brulee?
There are some brands, but they sell VERY small amounts for really high costs and it%26#039;s not worth it.
I REALLY want to make creme brule though. What can I susbstitute for heavy cream? I am willing to buy any other sort of cream...the questions is WHAT TYPE AND HOW???!!!!!
NO copying and pasting off other websites.|||heavy cream = whipping cream
maybe it%26#039;s labelled whipping cream up there|||There all right but 18% Table cream and a tin of regular Carnation milk or the generic is fine, just add one extra egg yolk to the custard, I am not only a former chef I am from Canada and live 10 miles south of you in downtown Toronto.
Make sure to cooked the custard bases in a water bath and I do mine slow at 300 d F for 30-35 minutes, less bubbles and air pockets. Chill them when cooled for 2-3 hours, then add the sugar and glaze the tops, I mix a bit of raw or brown sugar into the white for a nuttier and more caramely flavour.|||Ours is called %26quot;heavy whipping cream.%26quot; It comes in quarts %26amp; smaller in most grocery stores.|||use 35% whipping creamregards chef eric
I REALLY want to make creme brule though. What can I susbstitute for heavy cream? I am willing to buy any other sort of cream...the questions is WHAT TYPE AND HOW???!!!!!
NO copying and pasting off other websites.|||heavy cream = whipping cream
maybe it%26#039;s labelled whipping cream up there|||There all right but 18% Table cream and a tin of regular Carnation milk or the generic is fine, just add one extra egg yolk to the custard, I am not only a former chef I am from Canada and live 10 miles south of you in downtown Toronto.
Make sure to cooked the custard bases in a water bath and I do mine slow at 300 d F for 30-35 minutes, less bubbles and air pockets. Chill them when cooled for 2-3 hours, then add the sugar and glaze the tops, I mix a bit of raw or brown sugar into the white for a nuttier and more caramely flavour.|||Ours is called %26quot;heavy whipping cream.%26quot; It comes in quarts %26amp; smaller in most grocery stores.|||use 35% whipping creamregards chef eric
What do you call scotch mixed with creme(cream)?
I am a teetotaler but during a recent dream someone gave me this information:scotch with cream/creme. After I pondered the dream I wondered if the person was sending me a message. After he gave me the message the call was dropped. He did not hang up but I could not hear him. Right after that I felt a presence in my room and I said %26quot;Jesus!%26quot; I woke up and could not go back to sleep. I stayed between sleep and wake until I got up to get ready for work. What do you think about the dream? What do you know about scotch and cream? Is there a possibility that the creme is creme d%26#039;mint?What was the real message? Your comment is welcomed.|||scotch cream recipe attached:
I think you need to have a drink.|||An abhorration|||I think you were drinking more the tea.|||a ruined scotch|||There was an alcoholic ghost in your room.
I think you need to have a drink.|||An abhorration|||I think you were drinking more the tea.|||a ruined scotch|||There was an alcoholic ghost in your room.
Where can I buy coffee creme instead of coffee cream?
A pretentious grocery.|||Try a candy store. In America, the word %26quot;creme%26quot; is usually applied to candy (especially the truffle variety), so if you want coffee creme, then try a candy shop.
If you%26#039;re looking for creamer for your coffee, you should be able to find that in ANY store that sells dairy products.|||In France? It%26#039;s the same thing - creme is just the french word for cream.|||why do you want to quibble about the spelling??
If you%26#039;re looking for creamer for your coffee, you should be able to find that in ANY store that sells dairy products.|||In France? It%26#039;s the same thing - creme is just the french word for cream.|||why do you want to quibble about the spelling??
Where can I buy whipped creme instead of whipped cream?
i will go to an international grocery store...or even whole foods...trader joes...or sunflower market.|||Maybe try to look at the Cramer grecery or variety stere...don%26#039;t try at deportment stere definitely they are not selling such.|||Anywhere they don%26#039;t know how to spell %26quot;cream%26quot;????|||Whats the difference?
Does anybody know how to make sour cream, cr茅me fraiche cream cheese and cottage cheese at home?
Here in rural NZ, cream is easy to obtain and cheap, but these other products are expensive.|||Ingredients:
1 quart heavy sweet cream
3 1/2 tablespoons cultured starter.
Directions:
Sour cream is made from cream which has been acted upon by lactic acid. The most common way to get this lactic acid is through the action of bacteria, particularly Streptococcus lactis. When cream is allowed to stand exposed to the air, bacteria settle on the cream and begin growing. It is possible for the proper bacteria to grow, but it is more likely for the bacteria which grow to give the cream disagreeable or unpalatable flavors. Freeze-dried packets of bacteria are available.You can also use buttermilk with active bacteria.
If you are using freeze-dried bacteria, follow the directions on it to make a starter. You are looking for An acid level of at least 1 percent. It is more consistently successful if the cream is pasteurized before the culture is added.
To pasteurize, place the cream in a double boiler. Fill the bottom with water and heat. Bring the temperature of the cream up to 155 degrees and not over 160 degrees. Hold this temperature for 30 minutes. Cool the cream to 65 degrees by immersing the pot in ice water. Pour the cream in a quart-sized jar and add the culture. Close the lid tightly. Shake gently for a few moments to thoroughly mix the starter through the cream. Keep the cream at a temperature between 70 and 80 degrees for 16 to 24 hours. After 15 hours, start tasting the cream. When it is acid enough, put it in the refrigerator and let it cure for 24 hours
HOMEMADE CREAM CHEESE
Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHEAPER AND BETTER-----
1 ga Whole milk
1 qt Cultured buttermilk
1/2 ts Salt
Pour milk and buttermilk into a large pan and suspend
the thermometer in the milk. cook over medium heat,
stirring occasionally until the termperature reads 170
degrees.
Keep the mixture on the heat and the temp of the milk
between 170 and 175 degrees. After 30 minutes, the
mixture should start to separate into curds (the
lumps) and whey (the liquid).
Line a strainer with several lavers of moistened
cheesecloth and set it inside a large bowl to lift the
curds from the milk mixture and lay them in the
cheesecloth. Pour the remainder of the whey through
the cheesecloth andsave the whey other recipes.
Let curds drain at room temp for 2-4 hours. Remove
the cheese form the cheescloth and place in blender
with the salt. Blend until creamy.
Store the cheese in small containers with tight
fitting lids and refrgerate. Cheese can also be
frozen thawed and then beaten again in blender until
creamy.
Thought i%26#039;d share this with you as it made me laugh-
Ingredients
1 cup heavy cream
1/4 cup sour cream or buttermilk (yes homemade sour cream requires bought in sour cream!!
Instructions
Mix creams in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick. Chill well before using and keep refrigerated.
1 quart heavy sweet cream
3 1/2 tablespoons cultured starter.
Directions:
Sour cream is made from cream which has been acted upon by lactic acid. The most common way to get this lactic acid is through the action of bacteria, particularly Streptococcus lactis. When cream is allowed to stand exposed to the air, bacteria settle on the cream and begin growing. It is possible for the proper bacteria to grow, but it is more likely for the bacteria which grow to give the cream disagreeable or unpalatable flavors. Freeze-dried packets of bacteria are available.You can also use buttermilk with active bacteria.
If you are using freeze-dried bacteria, follow the directions on it to make a starter. You are looking for An acid level of at least 1 percent. It is more consistently successful if the cream is pasteurized before the culture is added.
To pasteurize, place the cream in a double boiler. Fill the bottom with water and heat. Bring the temperature of the cream up to 155 degrees and not over 160 degrees. Hold this temperature for 30 minutes. Cool the cream to 65 degrees by immersing the pot in ice water. Pour the cream in a quart-sized jar and add the culture. Close the lid tightly. Shake gently for a few moments to thoroughly mix the starter through the cream. Keep the cream at a temperature between 70 and 80 degrees for 16 to 24 hours. After 15 hours, start tasting the cream. When it is acid enough, put it in the refrigerator and let it cure for 24 hours
HOMEMADE CREAM CHEESE
Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHEAPER AND BETTER-----
1 ga Whole milk
1 qt Cultured buttermilk
1/2 ts Salt
Pour milk and buttermilk into a large pan and suspend
the thermometer in the milk. cook over medium heat,
stirring occasionally until the termperature reads 170
degrees.
Keep the mixture on the heat and the temp of the milk
between 170 and 175 degrees. After 30 minutes, the
mixture should start to separate into curds (the
lumps) and whey (the liquid).
Line a strainer with several lavers of moistened
cheesecloth and set it inside a large bowl to lift the
curds from the milk mixture and lay them in the
cheesecloth. Pour the remainder of the whey through
the cheesecloth andsave the whey other recipes.
Let curds drain at room temp for 2-4 hours. Remove
the cheese form the cheescloth and place in blender
with the salt. Blend until creamy.
Store the cheese in small containers with tight
fitting lids and refrgerate. Cheese can also be
frozen thawed and then beaten again in blender until
creamy.
Thought i%26#039;d share this with you as it made me laugh-
Ingredients
1 cup heavy cream
1/4 cup sour cream or buttermilk (yes homemade sour cream requires bought in sour cream!!
Instructions
Mix creams in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick. Chill well before using and keep refrigerated.
Saturday, December 12, 2009
B&J's Creme brulee ice cream, do you like it?? Or you like another flavor better?
I just bought some B%26amp;J%26#039;s Creme brulee ice cream, and it does taste nice but it%26#039;s a bit too sweet. What other flavors do you like better? I%26#039;ve tried chunky monkey and cherry garcia, they%26#039;re nice.... I saw one at the store, %26quot;Cinnamon buns%26quot;, what does this taste like?? Is it too sweet too??|||iLUV chocolate chip cookie dough!! who doesn%26#039;t?? but the browine chunk stuff is REALLY good 2!!|||I never tasted it but I do like Half Baked and Cinna Buns. Their coffee ice cream is not that great which is surprising. I prefer Cold Stone%26#039;s coffee ice cream to anything else.|||taste them all
Creme or cream which is the correct spelling. I know creme bruille?
Cream is the cream from milk. Creme is when you have something made of a different material acting as cream - like in a creme egg where the %26quot;cream%26quot; is fondant icing.|||%26quot;Creme%26quot; is just the french version of %26quot;cream%26quot;, so you can put either one in your coffee. As the proper name, in this case of a dessert, it is spelled %26quot;creme%26quot; because, simply, that%26#039;s the way you spell its name.|||latter is correct|||Both are correct, creme is french and should be used as such|||Cream is English. Creme is French. Despite the sudden rise in popularity of using the word creme in place of cream on certain commercial products (e.g. %26quot;strawberries and creme%26quot; or %26quot;creme rinse%26quot;) creme should really only be used when referring to something that is French. Therefore %26quot;Creme Brulee%26quot; but %26quot;Peaches and Cream.%26quot;|||creme brulee|||depends on whether your english or french, or whether you are writing in english or french. so the answer is both!|||creme bruille is prounounced crem, cream is prounced cream...lol|||creme is french. so it depends what you%26#039;re referring to, clotted cream or creme fraiche.|||Cream in English, Creme in French.|||Both of them are appropriate spellings, but they mean different things.
Cream is the stuff that comes off the top of the milk after it comes out of a cow.
Creme is the white filling that goes into cookies or is otherwise somehow artificial.
And creme brulee is spelled that way because it%26#039;s French.|||creme|||Creme Brullee is French, so that is correct and is pronounced %26quot;cremm%26quot;. In English the word is %26quot;cream%26quot; but has been changed by American commercial companies to %26quot;Creme%26quot;, presumably for the people who might think %26quot;Cream%26quot; is pronounced cree am!
The short answer is: In English the proper spelling is %26quot;Cream%26quot;.|||They%26#039;re two different things. That%26#039;s like saying desk or spoon, which is the correct spelling?|||Cream is English, creme is French. So it%26#039;s strawberries and cream or fraises a la creme if you want to charge twice as much.|||Well %26#039;cream%26#039; is the English spelling. %26#039;Creme%26#039; is the French.|||exactly as you have spelt it.....|||Creme Brulee is a french desert and creme is french for cream|||creme|||%26quot;Cream%26quot; is the English word. %26quot;Creme%26quot; is French and it%26#039;s %26quot;brule%26quot; not %26quot;bruille%26quot;. Means something like burnt cream. (If I knew how to put the accents into the French words I%26#039;d do so)|||Both are correct in different langauges. Just one is harder to say!!|||Both are correct spellings, it just depends in which way it is being used, like you said Creme Bruille and also Strawberries and Cream. They are pronounced differently as well.|||Cream
try http://www.dictionary.com for all your spelling needs.
Cream is the stuff that comes off the top of the milk after it comes out of a cow.
Creme is the white filling that goes into cookies or is otherwise somehow artificial.
And creme brulee is spelled that way because it%26#039;s French.|||creme|||Creme Brullee is French, so that is correct and is pronounced %26quot;cremm%26quot;. In English the word is %26quot;cream%26quot; but has been changed by American commercial companies to %26quot;Creme%26quot;, presumably for the people who might think %26quot;Cream%26quot; is pronounced cree am!
The short answer is: In English the proper spelling is %26quot;Cream%26quot;.|||They%26#039;re two different things. That%26#039;s like saying desk or spoon, which is the correct spelling?|||Cream is English, creme is French. So it%26#039;s strawberries and cream or fraises a la creme if you want to charge twice as much.|||Well %26#039;cream%26#039; is the English spelling. %26#039;Creme%26#039; is the French.|||exactly as you have spelt it.....|||Creme Brulee is a french desert and creme is french for cream|||creme|||%26quot;Cream%26quot; is the English word. %26quot;Creme%26quot; is French and it%26#039;s %26quot;brule%26quot; not %26quot;bruille%26quot;. Means something like burnt cream. (If I knew how to put the accents into the French words I%26#039;d do so)|||Both are correct in different langauges. Just one is harder to say!!|||Both are correct spellings, it just depends in which way it is being used, like you said Creme Bruille and also Strawberries and Cream. They are pronounced differently as well.|||Cream
try http://www.dictionary.com for all your spelling needs.
I just made creme brulee with egg yolks, sugar, vanilla extract and 35% Milk Fat heavy whipping cream?
HOW long can i store this uncooked mixture for? i have it in a stainless steel mixing bowl with saran wrap over it. i dont have enough ramekins to make the rest,so can it be stored in the fridge without it going bad or ruining my next batch of creme brulee?
its got 35% milk fat heavy whipping cream, egg yolks, sugar and vanilla extract in this mix.,|||If it seperates you can just whip it, but I wouldn%26#039;t keep it in the fridge too much longer than 3 or 4 days. And don%26#039;t keep it in a metal bowl. Transfer the mixture to a plastic container or ceramic. A metal container will make it taste metallic.|||Sorry - not for long!|||You can store it about three days before it starts to separate|||about 3 days|||Milk and eggs are considered %26quot;delicate%26quot; foods and are easily spoiled after cracked or opened cartons. It is best to cooked right away, or freeze the mixture till you can use it again following the proper thawing procedures.
its got 35% milk fat heavy whipping cream, egg yolks, sugar and vanilla extract in this mix.,|||If it seperates you can just whip it, but I wouldn%26#039;t keep it in the fridge too much longer than 3 or 4 days. And don%26#039;t keep it in a metal bowl. Transfer the mixture to a plastic container or ceramic. A metal container will make it taste metallic.|||Sorry - not for long!|||You can store it about three days before it starts to separate|||about 3 days|||Milk and eggs are considered %26quot;delicate%26quot; foods and are easily spoiled after cracked or opened cartons. It is best to cooked right away, or freeze the mixture till you can use it again following the proper thawing procedures.
What do you like on top of your dessert- Whipped Creme or Ice Cream? OR Both?
WOW !!!! You sure are all fancy with that dessert stuff ... Last time I had dessert was back in %26#039;37 when three flies crawled onto my spoon after i finished a can of Pork %26amp; Beans|||One, or the other, or both, depending on what I%26#039;m eating :)|||Both.
*snickers evilly*|||I like whipped cream on my dessert. She taste good without it also.|||Just ice cream. Yumm.|||For Pie, I like ice cream, most others Cool Whip.|||A little of both.|||Ice cream|||Ice Cream...|||Usually nothing. Oh to be a plain Jane....|||Cherries for dessert - whip up some cream.|||ice cream =)|||ice cream, please|||Cool Whip|||you did say dessert, right......it don%26#039;t matter. i like whip cream for both ...WOOT WOOT!!!
*snickers evilly*|||I like whipped cream on my dessert. She taste good without it also.|||Just ice cream. Yumm.|||For Pie, I like ice cream, most others Cool Whip.|||A little of both.|||Ice cream|||Ice Cream...|||Usually nothing. Oh to be a plain Jane....|||Cherries for dessert - whip up some cream.|||ice cream =)|||ice cream, please|||Cool Whip|||you did say dessert, right......it don%26#039;t matter. i like whip cream for both ...WOOT WOOT!!!
I am allergic to cream - can i eat fromage frais or creme fraiche?
Dunno, try some Organic stuff, it is probably the chemical in the cows food that is affecting you.|||me to allergic cream = milk products that are dairy = all cheese, chocolate, milk, yogs ,butter ,ect. my allergic bit is chemicals which are injected in to the animals , so anything organic is fine for me to eat. can only eat organic meat as well or i am very poorly sick. if its dairy stuff you are bad on you could try goats , Buffalo , soya , ect. best to check with the doctor first.|||How can you be allergic to cream but be able to eat everything else? Afterall cream comes from milk, which is also what makes cheese, yogurt and everything else you mentioned that you can eat.
Maybe you just do not like it. If that is the case, yes you can eat fromage frais or creme fraiche!|||well, i would have said no, but if you can eat other dairy stuff like butter and cheese then i%26#039;d ask you if you are really SURE you%26#039;re allergic to cream, and not something that was with/in the cream - the desert/chocolate/fruit/alcohol?
Try either soya based or even goats milk products - but i would try again with the cream, butter is churned cream with salt added, cheese is milk curds with added rennet and salt, and if you were allergic to dairy, cows milk cheese would definitely make you bad|||i DON`T THINK YOU CAN HAVE ANY DAIRY PRODDUCTS I`D KEEP OFF AND SEE YOUR GP FOR ADVICE
Maybe you just do not like it. If that is the case, yes you can eat fromage frais or creme fraiche!|||well, i would have said no, but if you can eat other dairy stuff like butter and cheese then i%26#039;d ask you if you are really SURE you%26#039;re allergic to cream, and not something that was with/in the cream - the desert/chocolate/fruit/alcohol?
Try either soya based or even goats milk products - but i would try again with the cream, butter is churned cream with salt added, cheese is milk curds with added rennet and salt, and if you were allergic to dairy, cows milk cheese would definitely make you bad|||i DON`T THINK YOU CAN HAVE ANY DAIRY PRODDUCTS I`D KEEP OFF AND SEE YOUR GP FOR ADVICE
What is the difference between M.A.C blushes : blush creme and cream colour base?
okay. so i%26#039;m currently using M.A.C%26#039;s powder blush in %26quot;Ambering Rose%26quot; and i want to use something that is more long lasting, and wont fade away. i was lookin at the creme blushes and it seems as though both of the cream blushes are great. i just want to know whats the diff. between the two, and which one is better. thnx!|||there isnt much difference (i think)
Where to get a cookie n creme ice cream cake?
Coldstone has the yummiest.|||go to the Carvel ice cream shop! the best icecream cakes ever!!!|||Go to Baskin %26amp; Robbins and have them make one for you. They do an awesome job.|||dairy Queen|||Dairy Queen|||McDonalds!|||If you have one in your town.....Dairy Queen (DQ)|||dq [dairy quean]|||go to cold stone!|||burger king have it your way|||Coldstone Creamery is pretty awesome...It%26#039;s cookies and creme ice creme with chocolate cake and chocolate dipped Oreos.|||dairy queen should have one.|||Baskin Robins is make to order! :)
Has anyone ever drank OKANAGAN CELLARS - VALLEY CREAM or Andres Almond Creme?
I was wondering if they were any good|||They are okay. Some would go out of their way to find them, however, they are not my favourites
What type of cream is best for creme brulee?
40% cream %26quot;Heavy%26quot;|||that would be some heavy cream
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.|||Yeah, go for the heavy whippin cream. Anything lighter would taste...off. And the custard won%26#039;t set up just right.|||vanilla its not too sweet and it goes great with anything|||Heavy cream.. 33-36%
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.|||Yeah, go for the heavy whippin cream. Anything lighter would taste...off. And the custard won%26#039;t set up just right.|||vanilla its not too sweet and it goes great with anything|||Heavy cream.. 33-36%
Aside from Chantilly cream and creme fraiche, what other creams are there in France?
creme brulee
creme patiserie
fondant
creme anglaise
creme caramel (a carmel version of brulee)
pot de creme (also similar to brulee-though served cold)
creme St. Honore
creme de cassis (a liquor)
creme de violette (a liquor)|||You can buy long life cartons of single poring cream and coconut cream too. Bought them last weekend to keep as stand-bys. (From Super U)
|||Coffee cream and French vanilla ice cream.
creme patiserie
fondant
creme anglaise
creme caramel (a carmel version of brulee)
pot de creme (also similar to brulee-though served cold)
creme St. Honore
creme de cassis (a liquor)
creme de violette (a liquor)|||You can buy long life cartons of single poring cream and coconut cream too. Bought them last weekend to keep as stand-bys. (From Super U)
|||Coffee cream and French vanilla ice cream.
What alternative uses can you come up with for the cream inside of Little Debbie Oatmeal Creme Pies?
my bikini|||you can mix it with PB and put it on some bread|||It can be used to make the mustaches in the %26#039;Got Milk?%26#039; campaign ads!|||chocolate moon pies|||Sexual lubrication?|||/\/\Ilk|||nothing|||peanut better|||Penis spread. Then I would have something else to lick off.|||Well, I am putting in a new tile floor soon in my bathroom. Perhaps grout?|||Why do I feel like I%26#039;m missing out? Bring me some over!|||yes|||ew. wont share it|||Their is something else you could use...but it just wouldn%26#039;t be the same
Does anyone know where in Houston I can buy a good Boston Cream Pie? Filled with custard, not Bavarian Creme?
Need to get one by Saturday 10/20|||have you called house of pies in houston yet
Your own recipe for creme brulee/cambridge burnt cream?
You own recipe that works everytime.
Thanks!
|||I love this recipe and it really does work everytime:
Burnt Cambridge Cream
Ingredients
685ml double cream, or equal amounts double and single cream
4 large egg yolks, beaten
60-90g caster sugar
Method
1. Heat the cream in a saucepan and boil for about 30 seconds before pouring immediately onto the egg yolks and whisk together.
2. Return the mixture to the pan and continue cooking without allowing it to boil. Stir the mixture continually until it thickens and coats the spoon, then pour into a shallow baking dish. Leave to cool completely and refrigerate overnight.
3. Two hours before the meal, sprinkle the chilled cream with an even layer of sugar and place it under a preheated grill on a maximum setting. The sugar will caramelise to a smooth brown crust. You may need to turn the dish in the grill to achieve an even colouring. It is important that this step is done very quickly in order to keep the custard cold and firm and the top crisp and brown.
4. Return to the fridge and chill before serving.
I bought a mini creme brulee torch from a hardware store and it works really well to get an even, golden top. Enjoy!
Julia|||Perhaps 1 or 2 vanilla pods would be a nice addition to your creme brulee , possibly caramelised orange rind as a garnish Report Abuse
Thanks!
|||I love this recipe and it really does work everytime:
Burnt Cambridge Cream
Ingredients
685ml double cream, or equal amounts double and single cream
4 large egg yolks, beaten
60-90g caster sugar
Method
1. Heat the cream in a saucepan and boil for about 30 seconds before pouring immediately onto the egg yolks and whisk together.
2. Return the mixture to the pan and continue cooking without allowing it to boil. Stir the mixture continually until it thickens and coats the spoon, then pour into a shallow baking dish. Leave to cool completely and refrigerate overnight.
3. Two hours before the meal, sprinkle the chilled cream with an even layer of sugar and place it under a preheated grill on a maximum setting. The sugar will caramelise to a smooth brown crust. You may need to turn the dish in the grill to achieve an even colouring. It is important that this step is done very quickly in order to keep the custard cold and firm and the top crisp and brown.
4. Return to the fridge and chill before serving.
I bought a mini creme brulee torch from a hardware store and it works really well to get an even, golden top. Enjoy!
Julia|||Perhaps 1 or 2 vanilla pods would be a nice addition to your creme brulee , possibly caramelised orange rind as a garnish Report Abuse
Do i add creme developer with hair colour cream?
don%26#039;t wanna sound silly, its been a while since ive used it. I bought a Hair Colour Cream (with ammonia) and am not sure if I should add some Creme developer 40 vol with it?|||If it is permanent color, Yes, you need developing lotion or creme to %26#039;Activate%26#039; the color - However, your avatar has brown hair. If you are NOT going 3-4 Levels LIGHTER (From Brown To Blonde) you do not need 40 Vol. 20 Volume should be plenty 10 Vol. if you are going to the same level or darker.
Hope This Helps.
Good-Luck!|||Don%26#039;t add 40 volume...Only use that when your Bleaching(Lifting.) Black hair.......Use 20 or 10 volume...But, Yes, You almost always have to use Developer.
Hope This Helps.
Good-Luck!|||Don%26#039;t add 40 volume...Only use that when your Bleaching(Lifting.) Black hair.......Use 20 or 10 volume...But, Yes, You almost always have to use Developer.
Can I use French Creme Fraiche instead of sour cream with steak and onion rings?
YES IT GOOD TRY IT.|||yes you can
Creme brulee with NO cream?
I really fancied making creme brulee tonight but I have no cream and not in any position to get any! I%26#039;ve got skimmed milk...think I%26#039;ll be able to use that as a substitute or will it be too watery? Any other ideas how I could make cream-less creme brulee???|||A creme brulee is just a rich baked egg custard, you can make an acceptable egg custard with skimmed milk,
10fl.oz Skimmed milk
4 egg yolks
2 - 4oz Caster Sugar
1/2 teas Vanilla Extract
Heat milk to blood heat, whisk together yolks, sugar and vanilla until thick and creamy, stir in warm milk and pour into ramekin dishes. Place dishes in a shallow ovenproof dish and 1/2 fill with water. Bake in mod. oven for approx 30 mins. Cool, sprinkle with caster sugar
and zap with blow torch
edit
don%26#039;t use yogurt|||VEGAN CRÈME BRÛLÉE
1 Package Soft Silken Tofu
1/2 Cup Fruit Sugar
1/3 Cup Soy Milk
2 Tablespoons Vanilla
2 Tablespoons Arrowroot Powder
1 Pinch of Salt
Some sugar to brûlée the tops, about 3 tablespoons
Preheat the oven to 325ºF (160ºC)
Drain and slightly press the tofu while you prepare the remaining ingredients and tools.
Prepare 6 ramekins and a shallow brownie baking pan, cutting a piece of parchment to evenly cover the pan.
Boil a kettle full of water.
In the bowl of a food processor, combine the tofu, sugar, vanilla, soy milk and salt.
Once smooth, whisk in the arrowroot with the motor running.
Pour prepared custard into the ramekins and distribute them into the baking pan.
Carefully pour the boiling water from the kettle into the bottom of the pan so the water comes 2/3 of the way up the sides of the ramekins; taking care not to splash water into the custard.
Cover the pan with the parchment paper and slowly transfer everything into the oven.
Bake for about 45-50 minutes or until set. The centers may have a slight jiggle, but well set more as they cool.
Remove the ramekins from the water and transfer to the refrigerator to cool completely, about an hour.
To brûlée the custards, sprinkle enough sugar to evenly coat each top (about 1 tsp). Using a hand held blowtorch, pass the tip of the flame over the sugar until it begins to turn amber and caramelize.
Once finished, the caramel should be thin, crisp and crackly.|||It will turn out way too watery, the heavy cream required for the recipe has a high fat content that would give your dessert the consistency it needs. Coincidentally skim milk gets its name because the top layer of unprocessed milk is what makes up the heavy cream and it is %26quot;skimmed%26quot; off of the top of the milk to lower its fat content! Good luck!|||1 16-ounce tub of Greek yogurt - or vanilla yogurt for a less tart taste
1/2 cup strawberry, blueberry, or raspberry preserves
4 tablespoons brown sugar
2 strawberries cut into slices
Directions
Preheat broiler.
Spoon 2 tablespoons of preserves into the bottom of 4 4-ounce ramekins, then fill ramekins with yogurt.
Sprinkle brown sugar on top.
Place ramekins on a baking sheet under broiler until sugar caramelizes, watching carefully so it doesn’t burn.
Allow to cool slightly.
Place strawberry slices on top and serve immediately|||Don%26#039;t use milk with creme brulee because it is going to be too watery and if you use plain yogurt,(from my point of view i wouldn%26#039;t do it because i never heard anybody using yogurt in creme brulee) it might not taste good, so if you got time go to the store and buy cream.|||I found this...
http://lowfatcooking.about.com/od/valent…
Doesn%26#039;t look as good as a %26#039;real%26#039; fatty creme brulee, but it can work!|||You can%26#039;t. Borrow some from a neighbor if you can%26#039;t go to the store.|||try mixing skim milk with some yogurt if you have
10fl.oz Skimmed milk
4 egg yolks
2 - 4oz Caster Sugar
1/2 teas Vanilla Extract
Heat milk to blood heat, whisk together yolks, sugar and vanilla until thick and creamy, stir in warm milk and pour into ramekin dishes. Place dishes in a shallow ovenproof dish and 1/2 fill with water. Bake in mod. oven for approx 30 mins. Cool, sprinkle with caster sugar
and zap with blow torch
edit
don%26#039;t use yogurt|||VEGAN CRÈME BRÛLÉE
1 Package Soft Silken Tofu
1/2 Cup Fruit Sugar
1/3 Cup Soy Milk
2 Tablespoons Vanilla
2 Tablespoons Arrowroot Powder
1 Pinch of Salt
Some sugar to brûlée the tops, about 3 tablespoons
Preheat the oven to 325ºF (160ºC)
Drain and slightly press the tofu while you prepare the remaining ingredients and tools.
Prepare 6 ramekins and a shallow brownie baking pan, cutting a piece of parchment to evenly cover the pan.
Boil a kettle full of water.
In the bowl of a food processor, combine the tofu, sugar, vanilla, soy milk and salt.
Once smooth, whisk in the arrowroot with the motor running.
Pour prepared custard into the ramekins and distribute them into the baking pan.
Carefully pour the boiling water from the kettle into the bottom of the pan so the water comes 2/3 of the way up the sides of the ramekins; taking care not to splash water into the custard.
Cover the pan with the parchment paper and slowly transfer everything into the oven.
Bake for about 45-50 minutes or until set. The centers may have a slight jiggle, but well set more as they cool.
Remove the ramekins from the water and transfer to the refrigerator to cool completely, about an hour.
To brûlée the custards, sprinkle enough sugar to evenly coat each top (about 1 tsp). Using a hand held blowtorch, pass the tip of the flame over the sugar until it begins to turn amber and caramelize.
Once finished, the caramel should be thin, crisp and crackly.|||It will turn out way too watery, the heavy cream required for the recipe has a high fat content that would give your dessert the consistency it needs. Coincidentally skim milk gets its name because the top layer of unprocessed milk is what makes up the heavy cream and it is %26quot;skimmed%26quot; off of the top of the milk to lower its fat content! Good luck!|||1 16-ounce tub of Greek yogurt - or vanilla yogurt for a less tart taste
1/2 cup strawberry, blueberry, or raspberry preserves
4 tablespoons brown sugar
2 strawberries cut into slices
Directions
Preheat broiler.
Spoon 2 tablespoons of preserves into the bottom of 4 4-ounce ramekins, then fill ramekins with yogurt.
Sprinkle brown sugar on top.
Place ramekins on a baking sheet under broiler until sugar caramelizes, watching carefully so it doesn’t burn.
Allow to cool slightly.
Place strawberry slices on top and serve immediately|||Don%26#039;t use milk with creme brulee because it is going to be too watery and if you use plain yogurt,(from my point of view i wouldn%26#039;t do it because i never heard anybody using yogurt in creme brulee) it might not taste good, so if you got time go to the store and buy cream.|||I found this...
http://lowfatcooking.about.com/od/valent…
Doesn%26#039;t look as good as a %26#039;real%26#039; fatty creme brulee, but it can work!|||You can%26#039;t. Borrow some from a neighbor if you can%26#039;t go to the store.|||try mixing skim milk with some yogurt if you have
What drinks can I make with tequila, vodka, triple sec, gin, creme de cacao, irish cream, milk, and lime juice?
that%26#039;s all i have. what recipes do you have that i can make.|||i have no idea... but when you figure it out call me b/c that sounds like a good time
Mint Chocolaty Chip Frappuccino庐 blended creme with Chocolate Whipped Cream taste good?
or does it taste like toothpaste?|||It is fairly popular at the Starbucks I work at. I personally have never tried it, but it is made with Frappucino coffee mix, Mint Chocolate syrup, Mocha syrup, chocolate chips and ice. Blended and then topped with chocolate whipped cream.|||How can anything that has 2000 calories taste like toothpaste.
I%26#039;d rather eat toothpaste btw.|||no its good if youre talking about the chocalate chip one!|||I would say it taste good??|||MY FAVORITE ICE CREAM WOOT
I%26#039;d rather eat toothpaste btw.|||no its good if youre talking about the chocalate chip one!|||I would say it taste good??|||MY FAVORITE ICE CREAM WOOT
Who know's how to make Creme Brulee without using heavy cream???????
Hey, need these answers fast, please help!? I need a recipe for Creme Brulee without using heavy creme in the recipe. Thanks!|||Make another dessert. If you don%26#039;t use the heavy cream in Creme Brulee, it won%26#039;t be worth eating.|||I N G R E D I E N T S
1/2 cup fat-free milk
1 tablespoon cornstarch
12 ounces canned evaporated fat-free milk
1/2 cup sugar
3/4 cup fat-free half %26amp; half
4 egg yolks
1 tablespoon vanilla extract
1 tablespoon brandy
3 tablespoons sugar, for topping
I N S T R U C T I O N S
Preheat oven to 350 degrees.
Place six 1 cup ramekins or custard cups in two large pans.
In a medium heavy saucepan, combine fat-free milk and cornstarch. Mix until smooth. Add sugar and evaporated fat-free milk and stir until combined. Cook over medium heat, stirring occasionally, until mixture comes to a boil.
Remove from heat. In a small bowl, combine fat-free half %26amp; half with the egg yolks. Beat lightly. Add a small amount of the hot milk into the egg mixture while stirring. Pour the egg mixture into the saucepan. Add vanilla and brandy. Stir to mix.
Divide mixture into the 6 ramekins. Pour hot water into the large pans to make a water bath for the custard. Carefully place pans in oven. Bake for 30 minutes or until custard is set. Remove ramekins from water bath. Refrigerate several hours or until completely cold.
When ready to serve, sprinkle 1 - 2 teaspoons of sugar on top of each ramekin. Using a small butane-fuel torch, heat sugar until it caramelizes and turns light brown.
Note: If fat-free half %26amp; half is unavailable, substitute regular milk.
Hint: It is important to chill the custard before caramelizing the sugar on top.|||%26quot;I have had a dream. I wanted to be able to savor every bite of a Creme Brulee without guilt. It is usually classified as a sinful dessert because the traditional recipe uses lots of heavy cream. My adaptation is just as creamy and smooth but it has only a touch of fat and not many calories. It is a dream come true%26quot;
Serves 6
I N G R E D I E N T S
1/2 cup fat-free milk
1 tablespoon cornstarch
12 ounces canned evaporated fat-free milk
1/2 cup sugar
3/4 cup fat-free half %26amp; half
4 egg yolks
1 tablespoon vanilla extract
1 tablespoon brandy
3 tablespoons sugar, for topping
I N S T R U C T I O N S
Preheat oven to 350 degrees.
Place six 1 cup ramekins or custard cups in two large pans.
In a medium heavy saucepan, combine fat-free milk and cornstarch. Mix until smooth. Add sugar and evaporated fat-free milk and stir until combined. Cook over medium heat, stirring occasionally, until mixture comes to a boil.
Remove from heat. In a small bowl, combine fat-free half %26amp; half with the egg yolks. Beat lightly. Add a small amount of the hot milk into the egg mixture while stirring. Pour the egg mixture into the saucepan. Add vanilla and brandy. Stir to mix.
Divide mixture into the 6 ramekins. Pour hot water into the large pans to make a water bath for the custard. Carefully place pans in oven. Bake for 30 minutes or until custard is set. Remove ramekins from water bath. Refrigerate several hours or until completely cold.
When ready to serve, sprinkle 1 - 2 teaspoons of sugar on top of each ramekin. Using a small butane-fuel torch, heat sugar until it caramelizes and turns light brown.
Note: If fat-free half %26amp; half is unavailable, substitute regular milk.
Hint: It is important to chill the custard before caramelizing the sugar on top.|||Vanilla Creme Brulee, 2 Ways
4 cups heavy cream
1 cup granulated sugar, plus 8 teaspoons
1 vanilla bean, split and seeds scraped
8 large egg yolks
35 wafer cookies
In medium, non-reactive saucepan, combine the cream, 1/2 cup of the sugar, and the vanilla bean and seeds over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. In a small mixing bowl, whisk the egg yolks and 1/2 cup of sugar. Whisk about 2 cups of the hot cream mixture into the egg yolk mixture until smooth. Slowly pour this mixture into the hot cream mixture, whisk for 2 minutes, and remove from the heat. Strain the mixture through a fine-mesh sieve into a clean container. Preheat the oven to 300 degrees F.
Plating 1: Fill 8 (6-ounce) custard cups with equal portions of the mixture. Place the cups in a deep roasting pan or baking dish large enough to accommodate the cups without touching. Fill the roasting pan with enough water to come halfway up the sides of the cups.
Bake in the lower third of the oven until just set, about 45 minutes. Remove from the oven and remove the cups from the water. Let cool. Cover and refrigerate for at least 4 hours or overnight.
Sprinkle each cup with 1 teaspoon sugar. One at a time, using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4-inch above the surface and move the flame in a continuous motion over the surface until the sugar has caramelized.
Or, preheat the broiler, sprinkle the sugar over the custards, and slide the dishes under the broiler. Broil until the sugar caramelizes, 1 to 2 minutes, watching carefully so the custard does not curdle or break. Remove and serve.
Before serving, sprinkle 1 teaspoon of the remaining sugar on the top of each custard.
Plating 2: Fill a shallow baking dish with the mixture. Place in a medium roasting pan and fill with enough water to come halfway up the sides of the dish.
Bake in the lower third of the oven until just set, about 45 minutes. Remove from the oven and remove the cups from the water. Let cool. Cover and refrigerate for at least 4 hours or overnight.
To serve, arrange 25 to 35 wafer cookies on a baking sheet (the amount will depend upon the amount spread onto each cookie). With a flat knife, scoop and smoothly spread the custard mixture onto each cookie.
Sprinkle the top of each lightly with sugar, and using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4-inch above the surface and move the flame in a continuous motion over the surface until the sugar has caramelized.
Wait several minutes to cool before serving on a decorative platter as a passed dessert.
--------------------------------------鈥?br>
I HAVE TRIED...... THIS BECAUSE ITS A RECIPE FROM MY MOM SHE SAID U CAN REPLACE HEAVY CREAM WIT REGULAR, I HOPE THIS WORKS FOR YOU
1/2 cup fat-free milk
1 tablespoon cornstarch
12 ounces canned evaporated fat-free milk
1/2 cup sugar
3/4 cup fat-free half %26amp; half
4 egg yolks
1 tablespoon vanilla extract
1 tablespoon brandy
3 tablespoons sugar, for topping
I N S T R U C T I O N S
Preheat oven to 350 degrees.
Place six 1 cup ramekins or custard cups in two large pans.
In a medium heavy saucepan, combine fat-free milk and cornstarch. Mix until smooth. Add sugar and evaporated fat-free milk and stir until combined. Cook over medium heat, stirring occasionally, until mixture comes to a boil.
Remove from heat. In a small bowl, combine fat-free half %26amp; half with the egg yolks. Beat lightly. Add a small amount of the hot milk into the egg mixture while stirring. Pour the egg mixture into the saucepan. Add vanilla and brandy. Stir to mix.
Divide mixture into the 6 ramekins. Pour hot water into the large pans to make a water bath for the custard. Carefully place pans in oven. Bake for 30 minutes or until custard is set. Remove ramekins from water bath. Refrigerate several hours or until completely cold.
When ready to serve, sprinkle 1 - 2 teaspoons of sugar on top of each ramekin. Using a small butane-fuel torch, heat sugar until it caramelizes and turns light brown.
Note: If fat-free half %26amp; half is unavailable, substitute regular milk.
Hint: It is important to chill the custard before caramelizing the sugar on top.|||%26quot;I have had a dream. I wanted to be able to savor every bite of a Creme Brulee without guilt. It is usually classified as a sinful dessert because the traditional recipe uses lots of heavy cream. My adaptation is just as creamy and smooth but it has only a touch of fat and not many calories. It is a dream come true%26quot;
Serves 6
I N G R E D I E N T S
1/2 cup fat-free milk
1 tablespoon cornstarch
12 ounces canned evaporated fat-free milk
1/2 cup sugar
3/4 cup fat-free half %26amp; half
4 egg yolks
1 tablespoon vanilla extract
1 tablespoon brandy
3 tablespoons sugar, for topping
I N S T R U C T I O N S
Preheat oven to 350 degrees.
Place six 1 cup ramekins or custard cups in two large pans.
In a medium heavy saucepan, combine fat-free milk and cornstarch. Mix until smooth. Add sugar and evaporated fat-free milk and stir until combined. Cook over medium heat, stirring occasionally, until mixture comes to a boil.
Remove from heat. In a small bowl, combine fat-free half %26amp; half with the egg yolks. Beat lightly. Add a small amount of the hot milk into the egg mixture while stirring. Pour the egg mixture into the saucepan. Add vanilla and brandy. Stir to mix.
Divide mixture into the 6 ramekins. Pour hot water into the large pans to make a water bath for the custard. Carefully place pans in oven. Bake for 30 minutes or until custard is set. Remove ramekins from water bath. Refrigerate several hours or until completely cold.
When ready to serve, sprinkle 1 - 2 teaspoons of sugar on top of each ramekin. Using a small butane-fuel torch, heat sugar until it caramelizes and turns light brown.
Note: If fat-free half %26amp; half is unavailable, substitute regular milk.
Hint: It is important to chill the custard before caramelizing the sugar on top.|||Vanilla Creme Brulee, 2 Ways
4 cups heavy cream
1 cup granulated sugar, plus 8 teaspoons
1 vanilla bean, split and seeds scraped
8 large egg yolks
35 wafer cookies
In medium, non-reactive saucepan, combine the cream, 1/2 cup of the sugar, and the vanilla bean and seeds over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. In a small mixing bowl, whisk the egg yolks and 1/2 cup of sugar. Whisk about 2 cups of the hot cream mixture into the egg yolk mixture until smooth. Slowly pour this mixture into the hot cream mixture, whisk for 2 minutes, and remove from the heat. Strain the mixture through a fine-mesh sieve into a clean container. Preheat the oven to 300 degrees F.
Plating 1: Fill 8 (6-ounce) custard cups with equal portions of the mixture. Place the cups in a deep roasting pan or baking dish large enough to accommodate the cups without touching. Fill the roasting pan with enough water to come halfway up the sides of the cups.
Bake in the lower third of the oven until just set, about 45 minutes. Remove from the oven and remove the cups from the water. Let cool. Cover and refrigerate for at least 4 hours or overnight.
Sprinkle each cup with 1 teaspoon sugar. One at a time, using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4-inch above the surface and move the flame in a continuous motion over the surface until the sugar has caramelized.
Or, preheat the broiler, sprinkle the sugar over the custards, and slide the dishes under the broiler. Broil until the sugar caramelizes, 1 to 2 minutes, watching carefully so the custard does not curdle or break. Remove and serve.
Before serving, sprinkle 1 teaspoon of the remaining sugar on the top of each custard.
Plating 2: Fill a shallow baking dish with the mixture. Place in a medium roasting pan and fill with enough water to come halfway up the sides of the dish.
Bake in the lower third of the oven until just set, about 45 minutes. Remove from the oven and remove the cups from the water. Let cool. Cover and refrigerate for at least 4 hours or overnight.
To serve, arrange 25 to 35 wafer cookies on a baking sheet (the amount will depend upon the amount spread onto each cookie). With a flat knife, scoop and smoothly spread the custard mixture onto each cookie.
Sprinkle the top of each lightly with sugar, and using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4-inch above the surface and move the flame in a continuous motion over the surface until the sugar has caramelized.
Wait several minutes to cool before serving on a decorative platter as a passed dessert.
--------------------------------------鈥?br>
I HAVE TRIED...... THIS BECAUSE ITS A RECIPE FROM MY MOM SHE SAID U CAN REPLACE HEAVY CREAM WIT REGULAR, I HOPE THIS WORKS FOR YOU
Can I use creme fraiche to make carbonara or do I need double cream?
Any other ingredients you use to make it extra special?|||I make it the traditional way with pancetta, cream, egg yolks, salt, and lots of black pepper. Nothing else.|||I%26#039;ve done that myself and I really liked the results. It%26#039;s definitely tangier than with just cream, so if you want just a little bit of tang, I%26#039;d use some of each. You can always stir in a little more of the creme fraiche at the end until it%26#039;s to your liking.
I definitely think that using some kind of dairy product in carbonara helps, though some food purists don%26#039;t agree. It may not be strictly traditional, but when I have left it out in the past, the beaten egg yolks turn into weird little grainy scrambled bits instead of the smooth velvety sauce I wanted--even just with the heat from the cooked pasta.
I think that you can make a really tasty carbonara either with the traditional pancetta or ordinary bacon, though the dish turns out much differently depending on what you use. But to me, it seems to work much better if it%26#039;s in fairly thick slices before you chop it up. Otherwise it sort of gets lost in the pasta.
I%26#039;ve been wondering what to make for dinner tonight, and now I know, so you%26#039;ve done me a favor! :)|||I always use creme fraiche for carbonara. However to make it a little sweeter you can always add fromage frait, or a dash of single cream or milk.|||you can make it without cream at all, not quite as delicious but probably healthier|||Better with creme but try half cream and half creme fraiche|||The double cream is tastier|||DEFINITELY go with the double cream.|||yes you can. cheat method is :-
put the pasta on to cook.
soften some chopped onions and then fry off the chopped bacon. drain off the water in the pan and stir in some creme fresh. make sure warmed through and serve with the pasta. it%26#039;s lovely, reduced fat and really quick. you can stir in an egg yolk in the last minute of cooking the sauce to thicken and for the carbonara authenticity.
yum.|||Can do Soya Dream instead of Cream
Or half Cream and half Creme Fraiche
Or half Yoghurt and half Creme Fraiche|||Ooooh, creme fraiche in a carbonara is delicious. Much better than using cream in my opinion.
I definitely think that using some kind of dairy product in carbonara helps, though some food purists don%26#039;t agree. It may not be strictly traditional, but when I have left it out in the past, the beaten egg yolks turn into weird little grainy scrambled bits instead of the smooth velvety sauce I wanted--even just with the heat from the cooked pasta.
I think that you can make a really tasty carbonara either with the traditional pancetta or ordinary bacon, though the dish turns out much differently depending on what you use. But to me, it seems to work much better if it%26#039;s in fairly thick slices before you chop it up. Otherwise it sort of gets lost in the pasta.
I%26#039;ve been wondering what to make for dinner tonight, and now I know, so you%26#039;ve done me a favor! :)|||I always use creme fraiche for carbonara. However to make it a little sweeter you can always add fromage frait, or a dash of single cream or milk.|||you can make it without cream at all, not quite as delicious but probably healthier|||Better with creme but try half cream and half creme fraiche|||The double cream is tastier|||DEFINITELY go with the double cream.|||yes you can. cheat method is :-
put the pasta on to cook.
soften some chopped onions and then fry off the chopped bacon. drain off the water in the pan and stir in some creme fresh. make sure warmed through and serve with the pasta. it%26#039;s lovely, reduced fat and really quick. you can stir in an egg yolk in the last minute of cooking the sauce to thicken and for the carbonara authenticity.
yum.|||Can do Soya Dream instead of Cream
Or half Cream and half Creme Fraiche
Or half Yoghurt and half Creme Fraiche|||Ooooh, creme fraiche in a carbonara is delicious. Much better than using cream in my opinion.
Is Cream Cheese and Creme Fraiche the same thing i've a recipe that asks for cream cheese but couldn't find it
so i took creme fraiche instead should i use it or not its for a strawberry cheese cake trifle|||No: cream cheese is far denser than creme fraiche. Philadelphia (the full-fat version) or one of the own-brand supermarket versions would be your best substitute -- it%26#039;s very close to the cream cheeses you get from the delicatessen, has the same fresh, creamy tangy flavour and will do just fine in the trifle.
I use Philly when I can%26#039;t get cream cheese, for doing cheesecakes and for making frosting for carrot-cake, and it%26#039;s as good as most deli cream cheeses. If you%26#039;re wanting it for the trifle topping, it%26#039;ll suit that very well.
Hope that helps. :-)|||Nope, not the same thing. You need Philadelphia, or ricotta or something like that - basically a full-fat soft cheese (but not the one with garlic and chives in ha ha!!). But in something like a trifle, well, I think that creme fraiche would still taste good and have the right texture!|||Try neufchatel, it tastes like cream cheese and has 1/3 of the fat and calories.|||That is like asking if a ford and a chevy are the same thing.|||Creme Fraiche is a thick French version of sour cream. depending on what role the cream cheese would play in your recipe it%26#039;ll probably taste fine but it won%26#039;t be cheesecake. If you are including eggs with the Creme Fraiche you%26#039;ll end up with a custardy texture rather than a cheesecake one.|||creme fraiche is similar to sour cream NOT cream cheese try neufchatel (Spelling) it is the closest to cream cheese|||creme fraiche is like a sour cream. It is not like cream cheese.|||No.
Sour cream can be substituted for creme fraiche, but cream cheese is much too dense.|||No, these two products are not interchangeable. Cream cheese is actually a form of cheese, while cr猫me fra卯che is a type of cream that has many characteristics in common with sour cream. The tastes will be substantially different.
You should look harder for cream cheese. I%26#039;m surprised that cr猫me fra卯che actually showed up before cream cheese. In almost every supermarket that I%26#039;ve been in, the cream cheese is considerably more prominent on the shelves. In many cases I have had to look long and hard before finding the cr猫me fra卯che. Perhaps you should also try a different part of the market. Around here, cream cheese is in the dairy section while cr猫me fra卯che is located near the cheese.
I use Philly when I can%26#039;t get cream cheese, for doing cheesecakes and for making frosting for carrot-cake, and it%26#039;s as good as most deli cream cheeses. If you%26#039;re wanting it for the trifle topping, it%26#039;ll suit that very well.
Hope that helps. :-)|||Nope, not the same thing. You need Philadelphia, or ricotta or something like that - basically a full-fat soft cheese (but not the one with garlic and chives in ha ha!!). But in something like a trifle, well, I think that creme fraiche would still taste good and have the right texture!|||Try neufchatel, it tastes like cream cheese and has 1/3 of the fat and calories.|||That is like asking if a ford and a chevy are the same thing.|||Creme Fraiche is a thick French version of sour cream. depending on what role the cream cheese would play in your recipe it%26#039;ll probably taste fine but it won%26#039;t be cheesecake. If you are including eggs with the Creme Fraiche you%26#039;ll end up with a custardy texture rather than a cheesecake one.|||creme fraiche is similar to sour cream NOT cream cheese try neufchatel (Spelling) it is the closest to cream cheese|||creme fraiche is like a sour cream. It is not like cream cheese.|||No.
Sour cream can be substituted for creme fraiche, but cream cheese is much too dense.|||No, these two products are not interchangeable. Cream cheese is actually a form of cheese, while cr猫me fra卯che is a type of cream that has many characteristics in common with sour cream. The tastes will be substantially different.
You should look harder for cream cheese. I%26#039;m surprised that cr猫me fra卯che actually showed up before cream cheese. In almost every supermarket that I%26#039;ve been in, the cream cheese is considerably more prominent on the shelves. In many cases I have had to look long and hard before finding the cr猫me fra卯che. Perhaps you should also try a different part of the market. Around here, cream cheese is in the dairy section while cr猫me fra卯che is located near the cheese.
Alternative to Second Cup's Vanilla Creme (Cream) tea?
I%26#039;ve become rather tea-obsessed lately. I especially love vanilla (the finest of the flavours as BNL put it!) and upon discovering Second Cup%26#039;s Vanilla Creme Tea this semester, I finally found a tea that I could call my favorite. Unfortunately, they%26#039;ve recently discontinued BOTH of their vanilla tea flavours.
I was wondering if anyone has had this tea before (if so, what is your alternative since they%26#039;ve discontinued it?!) or if anybody can suggest something similar from any other company. I%26#039;m in vanilla creme withdrawal!|||Just a suggestion. Why not make your own vanilla cream tea? You can make your own vanilla cream by following this procedure: http://www.myvanillashop.com/vanilla_cre鈥?/a> And then you buy a tea or make a tea and add your home made vanilla cream. And there you have it your very own vanilla cream tea. You can have all you want and you can control the taste and amount that you will put coz%26#039; it%26#039;s all yours..
I was wondering if anyone has had this tea before (if so, what is your alternative since they%26#039;ve discontinued it?!) or if anybody can suggest something similar from any other company. I%26#039;m in vanilla creme withdrawal!|||Just a suggestion. Why not make your own vanilla cream tea? You can make your own vanilla cream by following this procedure: http://www.myvanillashop.com/vanilla_cre鈥?/a> And then you buy a tea or make a tea and add your home made vanilla cream. And there you have it your very own vanilla cream tea. You can have all you want and you can control the taste and amount that you will put coz%26#039; it%26#039;s all yours..
Can I use 18% cream to make creme fraiche?
I plan to make some creme fraiche, but I accidentally bought 18% cream rather than heavier whipping creme which is what the recipe calls for. Will it still work? Should I change the ratio of buttermilk?
Thanks!|||you do need cream with higher fat content. heres a recipe also for you to try if you like.
Cr猫me Fraiche
2 c. heavy whipping cream
录 c. cultured buttermilk
Warm the cream to about 98 degrees. Test it on the inside of your wrist the same way you would test a baby bottle. Add the buttermilk, stir, and cover container lightly with a clean cloth, and allow to stand at room temperature for 2 or 3 days until thickened. Store in a refrigerator for up to two weeks.
if you use more buttermilk it wont help the process.|||only in brazil.
otherwise, canadian forces with shoot you with barnacle heads.|||I think you need a cream with a fat content of around 35%. I don%26#039;t think light cream or half and half will work (thicken sufficiently)
Thanks!|||you do need cream with higher fat content. heres a recipe also for you to try if you like.
Cr猫me Fraiche
2 c. heavy whipping cream
录 c. cultured buttermilk
Warm the cream to about 98 degrees. Test it on the inside of your wrist the same way you would test a baby bottle. Add the buttermilk, stir, and cover container lightly with a clean cloth, and allow to stand at room temperature for 2 or 3 days until thickened. Store in a refrigerator for up to two weeks.
if you use more buttermilk it wont help the process.|||only in brazil.
otherwise, canadian forces with shoot you with barnacle heads.|||I think you need a cream with a fat content of around 35%. I don%26#039;t think light cream or half and half will work (thicken sufficiently)
Does anyone know the recipe for the cream in Dunkin Donuts Chocolate Creme Filled?
My local Dunkin decided that they would not carry this variety anymore. They got me addicted and now I can%26#039;t get them. Please help!|||Try http://recipelink.com. I think I saw something there but now I can%26#039;t find it.
Can ice cream base be used to make creme brulee?
I make lots of homemade ice cream. Can I use the unfrozen base to make creme brulee?|||Not sure but I do know of a great recipe for creme brulee here:
http://www.tried-and-tested-recipes.com/
http://www.tried-and-tested-recipes.com/
What is the difference between creme fraiche, single cream and soured cream when cooking?
Creme fraiche is pronounced %26#039;krem fresh%26#039;. It is a thick and smooth soured cream with a rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with a special bacteria. (However, in France where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make creme fraiche.) The butterfat content does vary (usually 30%), as there is no set standard so you will find every brand tastes a little differently. The Creme fraiche found in specialty food stores and some grocery stores in North America is pasteurized and the only problem with buying it is its price; it is ridiculously expensive. So much so that you may want to try making your own. It really is quite simple; all you do is gently heat heavy whipping cream (contains 36 - 40% butterfat) and then stir in some buttermilk. This mixture is left to sit, slightly covered, in a warm draught-free place for around 24 hours. It is ready when it is thick, with the consistency of thick cream. If it still looks a little runny after 24 hours, leave it another 8 to 12 hours but move it to a warmer spot. And don%26#039;t worry about the cream going bad. Regan Daly in her book %26#039;In the Sweet Kitchen%26#039; tells us that %26quot;the benign live bacteria in the buttermilk will multiply and protect the cream from any harmful bacteria%26quot;. Once the creme fraiche has thickened sufficiently, cover and place in the refrigerator. It will continue to thicken and take on a more tangy flavor as it ages. Creme fraiche will keep in the refrigerator for about 7-10 days. It is used in both savory and sweet dishes and makes a wonderful topping for fresh berries, cobblers and puddings. It can also be whipped, along with a little sugar, and used in place of whipped heavy cream.
Note: You may have noticed that I have not put the accents on creme fraiche. This is not an oversight, simply a quirk of my computer program.
In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still pourable. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.
Creme Fraiche Frosting:
In bowl of electric mixer, with whisk attachment, beat the Creme fraiche with 1-2 tablespoons (14-28 grams) of granulated white sugar until stiff peaks form. Can be used in desserts instead of whipped cream
Recipe:
1 cup (240 ml) heavy whipping cream
1 tablespoon buttermilk
Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.
Single Cream has a 20% butterfat content and is used in both sweet and savory cooking.
Single Cream (minimum 18%) is often homogenised to prevent separation during storage and to increase viscosity. It is traditionally used for pouring, though it can also be used in soups and quiches.
Soured Cream is made from pasteurised, homogenised single cream with a butterfat content standardised to 18%. It is soured by the addition of a starter culture similar to those used in yogurt and soft cheese manufacture. This process produces a piquant, refreshing product that enhances the flavour of many sweet and savoury dishes. It is a traditional ingredient in many recipes and can be used in salad dressings and dips, as a topping for baked potatoes and with desserts.
Crème Fraiche originated in France and is similar to soured cream as it is made from homogenised, pasteurised cream with a butterfat content ranging from 15% to 40%. Its distinctive taste and characteristic velvety texture make it an ideal ingredient to use in a wide variety of recipes.|||Here%26#039;s an explanation :)
Crème fraîche [IPA: krɛm frɛʃ] (French for %26quot;fresh cream%26quot;) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world.In general, crème fraîche and sour cream can be used interchangeably in most recipes, but crème fraîche has two advantages over sour cream: it can be whipped, and it will not curdle if boiled.
Cream or creme is a dairy product that is composed of the higher-butterfat layer skimmed from the top of raw milk before homogenization. In the raw milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called %26quot;separators%26quot;. In many countries, cream is sold in several grades depending on total butterfat content. Cream can be dried to a powder for shipment to distant markets.
Commercial sour cream contains from 18 to 20 percent fat, and gets its characteristic tang from the lactic acid created by the bacteria. Sour cream often contains additional ingredients such as gelatin, rennin, and vegetable enzymes. Made out of heavy cream.Used primarily in the cuisines of Europe and North America, sour cream is often used as a condiment. It is a traditional topping for baked potatoes, added cold along with chopped fresh chives. It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits and scones.
Note: You may have noticed that I have not put the accents on creme fraiche. This is not an oversight, simply a quirk of my computer program.
In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still pourable. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.
Creme Fraiche Frosting:
In bowl of electric mixer, with whisk attachment, beat the Creme fraiche with 1-2 tablespoons (14-28 grams) of granulated white sugar until stiff peaks form. Can be used in desserts instead of whipped cream
Recipe:
1 cup (240 ml) heavy whipping cream
1 tablespoon buttermilk
Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.
Single Cream has a 20% butterfat content and is used in both sweet and savory cooking.
Single Cream (minimum 18%) is often homogenised to prevent separation during storage and to increase viscosity. It is traditionally used for pouring, though it can also be used in soups and quiches.
Soured Cream is made from pasteurised, homogenised single cream with a butterfat content standardised to 18%. It is soured by the addition of a starter culture similar to those used in yogurt and soft cheese manufacture. This process produces a piquant, refreshing product that enhances the flavour of many sweet and savoury dishes. It is a traditional ingredient in many recipes and can be used in salad dressings and dips, as a topping for baked potatoes and with desserts.
Crème Fraiche originated in France and is similar to soured cream as it is made from homogenised, pasteurised cream with a butterfat content ranging from 15% to 40%. Its distinctive taste and characteristic velvety texture make it an ideal ingredient to use in a wide variety of recipes.|||Here%26#039;s an explanation :)
Crème fraîche [IPA: krɛm frɛʃ] (French for %26quot;fresh cream%26quot;) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world.In general, crème fraîche and sour cream can be used interchangeably in most recipes, but crème fraîche has two advantages over sour cream: it can be whipped, and it will not curdle if boiled.
Cream or creme is a dairy product that is composed of the higher-butterfat layer skimmed from the top of raw milk before homogenization. In the raw milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called %26quot;separators%26quot;. In many countries, cream is sold in several grades depending on total butterfat content. Cream can be dried to a powder for shipment to distant markets.
Commercial sour cream contains from 18 to 20 percent fat, and gets its characteristic tang from the lactic acid created by the bacteria. Sour cream often contains additional ingredients such as gelatin, rennin, and vegetable enzymes. Made out of heavy cream.Used primarily in the cuisines of Europe and North America, sour cream is often used as a condiment. It is a traditional topping for baked potatoes, added cold along with chopped fresh chives. It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits and scones.
What can I use to replace condensed milk and cream in a homemade Bailey's Irish Creme recipe ?
I need to come up with a lactose free version if possible .|||Lactose free milk and caramel.|||use soy milk, but it won%26#039;t be thick like bailey%26#039;s because it%26#039;s a creme....there%26#039;s some coffee creamers that are dairy free, and i know at one point they had an irish cream flavor...|||I have never found or looked for a recipe for dairy free Bailey%26#039;s, but what about vanilla soy milk? It%26#039;s pretty creamy...though not as thick and sweet as condensed milk.
Difference between creme fraiche and soured cream, can i swap one for the other in a recipie?
No, they are not the same and I would not recommend swapping one for the other... Creme fraiche has a higher fat content and the consistency is very different to sour cream.
It is not a %26quot;thou shalt not%26quot; thing though! You can substitute one for the other in certain dishes, but not others. Experience will teach you which works best in which dishes...
When enriching a gravy or sauce (for example) I would never use sour cream, only creme fraiche and if you are out of CF, use ordinary double cream (=US heavy cream) instead.
As a rule of thumb, I whack sour cream into cold mixtures such as salad dressing or dips which call for a %26quot;tangy%26quot; taste, but only cream or creme fraiche into anything hot, not least because sour cream can take ages to mix into a hot sauce and can stay lumpy if I don`t watch it!
If you are out of sour cream, try adding natural yogurt, especially the heavier %26quot;Greek style%26quot; ones.
If you are out of CF and double/heavy cream, you can also substitute a spoon or two of cream cheese such as Italian mascapone.
I am not a professional cook, but these %26quot;rules%26quot; work for me!YMMV!|||Creme fraiche is a thicker consistency than soured creme, however saying that I often swap one fro the other. I also use plain/low fat yoghurt instead.|||You will not get the same result. On average the butterfat content of sour cream is 18%, creme fraiche about 34%.
I cook with both and never substitute for reasons of flavor, etc.
Chef Jack Garrison|||Hi hon! Think creme fraiche is slighly sweeter than soured cream - but both work equally well when cooking - shouldn%26#039;t make that much difference to be honest! xx
EDIT: Thanks Chef Jack G - I really didn%26#039;t know that! I%26#039;ll remember that in future - I didn%26#039;t have a clue! :o) Cheers buddy! x|||sour cream is quite sharp, add a small amount of lemon juice to creme fraiche to give it that sharp flavour
It is not a %26quot;thou shalt not%26quot; thing though! You can substitute one for the other in certain dishes, but not others. Experience will teach you which works best in which dishes...
When enriching a gravy or sauce (for example) I would never use sour cream, only creme fraiche and if you are out of CF, use ordinary double cream (=US heavy cream) instead.
As a rule of thumb, I whack sour cream into cold mixtures such as salad dressing or dips which call for a %26quot;tangy%26quot; taste, but only cream or creme fraiche into anything hot, not least because sour cream can take ages to mix into a hot sauce and can stay lumpy if I don`t watch it!
If you are out of sour cream, try adding natural yogurt, especially the heavier %26quot;Greek style%26quot; ones.
If you are out of CF and double/heavy cream, you can also substitute a spoon or two of cream cheese such as Italian mascapone.
I am not a professional cook, but these %26quot;rules%26quot; work for me!YMMV!|||Creme fraiche is a thicker consistency than soured creme, however saying that I often swap one fro the other. I also use plain/low fat yoghurt instead.|||You will not get the same result. On average the butterfat content of sour cream is 18%, creme fraiche about 34%.
I cook with both and never substitute for reasons of flavor, etc.
Chef Jack Garrison|||Hi hon! Think creme fraiche is slighly sweeter than soured cream - but both work equally well when cooking - shouldn%26#039;t make that much difference to be honest! xx
EDIT: Thanks Chef Jack G - I really didn%26#039;t know that! I%26#039;ll remember that in future - I didn%26#039;t have a clue! :o) Cheers buddy! x|||sour cream is quite sharp, add a small amount of lemon juice to creme fraiche to give it that sharp flavour
Can Sour Cream be substituted with "Creme Fresh"?
i%26#039;ve noticed that in a lot of Gordan Ramsay%26#039;s Dished %26quot;creme fresh%26quot; is used, and im not really sure what it is, i%26#039;ve never heard of it. so, would sour cream work instead?
(im not sure how to spell it, but what Gordon says it the %26quot;creme%26quot; is pronounced in a french-like)|||Creme Fraiche is pretty easy to make...and certainly worth the effort..
2 Cups of heavy cream
3 tablespoons buttermilk
mix together and let set covered in a warm place for 8-12 hours
(I turn my oven to warm and place the bowl on the stove)
cover with plastic wrap and put in the fridge...it will last about a week.|||It really depends on the recipe. Sour cream can separate when heated and it%26#039;s also hard to whipped into other ingredients when chilled. You can make your own Creme Frechea by adding one table spoon of buttermilk to one cup of heavy whipping cream and let sit overnight. This will give you that light fresh creamy taste without the tanginess of sour creme. The creme frechea will be good for several weeks if refrigerated, however the longer it sits, the more sour it will become. Sooo use quickly for more frechea and less tang!|||2/3 cup cr猫me fra卯che or sour cream
This is from a recipe so Im pretty sure you could seeing how it says creme fraiche OR sour cream.|||yes, creme frais(think thats how its spelled) is an italian version of sour cream and can be interchanged easily|||They%26#039;re pretty close creme fraiche is not as sour.|||Absolutely, but mix it with Heavy cream, its the same thing!|||do it all the time without problems
(im not sure how to spell it, but what Gordon says it the %26quot;creme%26quot; is pronounced in a french-like)|||Creme Fraiche is pretty easy to make...and certainly worth the effort..
2 Cups of heavy cream
3 tablespoons buttermilk
mix together and let set covered in a warm place for 8-12 hours
(I turn my oven to warm and place the bowl on the stove)
cover with plastic wrap and put in the fridge...it will last about a week.|||It really depends on the recipe. Sour cream can separate when heated and it%26#039;s also hard to whipped into other ingredients when chilled. You can make your own Creme Frechea by adding one table spoon of buttermilk to one cup of heavy whipping cream and let sit overnight. This will give you that light fresh creamy taste without the tanginess of sour creme. The creme frechea will be good for several weeks if refrigerated, however the longer it sits, the more sour it will become. Sooo use quickly for more frechea and less tang!|||2/3 cup cr猫me fra卯che or sour cream
This is from a recipe so Im pretty sure you could seeing how it says creme fraiche OR sour cream.|||yes, creme frais(think thats how its spelled) is an italian version of sour cream and can be interchanged easily|||They%26#039;re pretty close creme fraiche is not as sour.|||Absolutely, but mix it with Heavy cream, its the same thing!|||do it all the time without problems
Can I substitute lower fat creme fraiche for single cream in any savoury recipe?
I%26#039;m thinking particularly of beef stroganoff in which I usually use single cream or soured cream|||yeah my mum does and it always tastes nice =]|||yes and its nicer has lighter consistancy in the taste and lot less fattening!|||Hiya hon :o) xx It should be fine to use creme fraiche in your Stroganoff - I%26#039;ve used it before when I was out of soured cream - and it tasted just as good! Less calories and easier on the waistline too! xxx
What is the difference between soured cream and creme fraiche?
Sour cream is thicker and heavier and creme fraiche is runnier and has a more liquid texture.|||Cr猫me fra卯che is French for %26quot;fresh cream%26quot;) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe.
Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. The bacterial culture, introduced either deliberately or naturally, produces lactic acid, which sours and thickens the cream.
Commercial sour cream contains from 18 to 20 percent fat, and gets its characteristic tang from the lactic acid created by the bacteria. Sour cream often contains additional ingredients such as gelatin, rennin, and vegetable enzymes. Made out of heavy cream.
Light sour cream contains about 40 percent less fat than regular sour cream because it is made from half and half rather than cream. Nonfat sour cream is thickened with stabilizers|||taste it find out, that%26#039;s what I do, one could make nice sauce with both.|||creme fraiche is not strinctly cream....its far lower in calories and soured cream is as the name suggests. You can actually make soured cream with lightly whipped double cream and lemon juice.|||different aisle|||Creme Fraiche - this is cream so thick it is a solid. It can be thinned with large amounts of heavy cream and still remain relatively thick. It is served in France, thinned, with berries, particularly wild strawberries, and with other desserts. A substitute is whipping cream mixed with an equal volume of sour cream and allowed to thicken at room temperature for a few hours.
Sour cream is a milk mixture containing between 16-20% butterfat which has been treated with a lactic acid culture to give a pleasant sour taste and thick creamy texture.|||one is soured one isn%26#039;t|||they are two different products
Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. The bacterial culture, introduced either deliberately or naturally, produces lactic acid, which sours and thickens the cream.
Commercial sour cream contains from 18 to 20 percent fat, and gets its characteristic tang from the lactic acid created by the bacteria. Sour cream often contains additional ingredients such as gelatin, rennin, and vegetable enzymes. Made out of heavy cream.
Light sour cream contains about 40 percent less fat than regular sour cream because it is made from half and half rather than cream. Nonfat sour cream is thickened with stabilizers|||taste it find out, that%26#039;s what I do, one could make nice sauce with both.|||creme fraiche is not strinctly cream....its far lower in calories and soured cream is as the name suggests. You can actually make soured cream with lightly whipped double cream and lemon juice.|||different aisle|||Creme Fraiche - this is cream so thick it is a solid. It can be thinned with large amounts of heavy cream and still remain relatively thick. It is served in France, thinned, with berries, particularly wild strawberries, and with other desserts. A substitute is whipping cream mixed with an equal volume of sour cream and allowed to thicken at room temperature for a few hours.
Sour cream is a milk mixture containing between 16-20% butterfat which has been treated with a lactic acid culture to give a pleasant sour taste and thick creamy texture.|||one is soured one isn%26#039;t|||they are two different products
Has Anyone Used The Nads Hair Removal Creme/Cream?
Hey has anyone used the Nads Hair Removal Creme/Cream? I am over shaving and want to try and hair removal cream.. how affective is this one? I have really sensitive legs.. does it sting or cause a rash? Any info on this product or any other hair removal cream would be great, but please no new suggestions, I am just intersted in comments about hair removal creams, Thanx.|||I didn%26#039;t know that Nads made a hair remover cream.
I am only familiar with their cold sugar based waxing product. What a mess and waste of time and money that stuff was. I wouldn%26#039;t reccomend it to anyone.|||try nair. nads hasnt worked for anyone that i know that%26#039;s used it.|||It was a waste for me@sensitive skin sry|||yah,, it doesn%26#039;t work well at all...it smells bad and it only removes a short length of hair so you look stubby but feel smooth...|||I DON%26#039;T THINK IT SHOULD DO THAT , BUT TEST IT FIRST, JUST TO BE ON THE SAFE SIDE. GOOD LUCK.
I am only familiar with their cold sugar based waxing product. What a mess and waste of time and money that stuff was. I wouldn%26#039;t reccomend it to anyone.|||try nair. nads hasnt worked for anyone that i know that%26#039;s used it.|||It was a waste for me@sensitive skin sry|||yah,, it doesn%26#039;t work well at all...it smells bad and it only removes a short length of hair so you look stubby but feel smooth...|||I DON%26#039;T THINK IT SHOULD DO THAT , BUT TEST IT FIRST, JUST TO BE ON THE SAFE SIDE. GOOD LUCK.
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