Cream Recipes

Maple Custard Supreme:

Bring the syrup to a boil over medium high heat. Reduce heat, boil for about 3 minutes, stirring constantly
Remove from heat
Spoon about 2 tablespoons syrup into each of four 10 ounce glass custard cups, tilting and rotating each to coat bottom. Chill for 15 minutes or until syrup is hardened
Combine eggs, sugar and vanilla
Scald milk. Quickly stir in egg mixture
Pour about 3/4 cup mixture into each prepared custard cup. Place cups in a 13 by 9 inch baking pan on the center oven rack of a 350°F preheated oven, pour boiling water into pan to within 1/2 inch of top of cups
Bake for about 1 hour or until knife inserted 1 inch from edge comes out clean
Remove cups from water and chill
Serve and garnish

Place egg yolk, half of sugar and cornstarch in stainless steel bowl. Add one third of milk and combine. The mixture should be smooth
Place remaining milk in saucepan and sprinkle in remaining sugar. Do not stir
Add vanilla bean and heat to a boiling. Remove from heat and remove the vanilla bean
Whisk together with egg yolk mixture. Place in saucepan and heat to boiling. Reduce heat to a simmer for 2 to 3 minutes
Remove from heat and sprinkle with small amount of sugar to prevent a skin from forming. Let cool
Place in mixing bowl and beat with a wire whisk until smooth. Add kirsch

Sprinkle gelatine over 1/4 cup cold water in a measuring cup, to soften
Combine chocolate pieces, milk, sugar and salt in top of doudle boiler; heat over, not in, hot, not boiling, water, stirring occasionally, until the chocolate is melted. Add vanilla
Beat egg yolks in a medium size bowl until thick and lemon coloured. Stir into chocolate gelatine mixture until well blended; heat 2 minutes
Remove from heat and cool at room temperature, 30 to 45 minutes, or until consistency of unbeaten egg white
Beat the egg whites until stiff peaks form. Fold into cooled, chocolate gelatine mixture
Gently turn into 1 quart mold, spreading evenly
Refrigerate for serveral hours, or until firmly set
Unmold, serve and garnish

To unmold, loosen around the edge with a small spatula. Invert over serving plate; shaking gently to release. If necessary, place a hot, damp dishcloth over mold; shake again to release
Garnish with whipped cream and chocolate sprinkles or curls
Can also be garnished with fresh fruit or berries, sprigs of fresh mint, etc.

Heat cream in heavy saucepan just until bubbles form around edge of pan
In top of double boiler, with electric mixer, beat yolks with granulated sugar until thick and light yellow. Gradually stir in cream
Place over hot, not boiling, water; cook, stirring constantly, until mixture coats a metal spoon, about 15 minutes. Add vanilla
Strain custard into 1 guart, shallow baking dish. Refridgerate 8 hours, or overnight
Just before serving, carefully sift brown sugar evenly over surface. Set dish in baking pan, and slightly and caramelizes (forms a crust)
Serve and garnish

Day before serving: Sprinkle gelatine over 1 cup water and let soften. Meanwhile, combine sugar and milk in medium saucepan. Cook over medium heat, stirring to dissolve sugar
Add softened gelatine, and stir until gelatine is dissolved. Remove from heat
In large bowl, beat egg yolks slightly. Gradually add gelatine mixture, beating constantly. Stir in vanilla and macaroons
Refridgerate until mixture is consistency of unbeaten egg white, about 20 minutes
In large bowl, beat cream until stiff. Using wire whisk or rubber scraper, fold in thickened gelatine mixture
Pour into 3 1/2 quart mold, which has been rinsed in cold water. Refridgerate, covered, overnight. Make brandied apricots
Drain apricots, reserving 1/2 C. syrup. In medium bowl, combine apricots, reserved syrup, and brandy. Refridgerate, covered, overnight.
To serve: Run spatula around edges of mold to loosen. Invert onto serving plate. Place hot towel over mold and shake serveral times to release. Garnish with Brandied Apricots

Hosted by www.Geocities.ws