Cream Recipes

Crème Caramel:

Bring the heavy cream, milk and vanilla to a boil and simmer for about 5 minutes
Whisk together half the sugar (1 cup), egg yolks and egg until creamy
Add a ladle of the milk mixture to the eggs and whisk again. Add remaining milk mixture and whisk again, blending well
Strain the milk and egg mixture through a fine sieve and pour into a pitcher. Set aside
Place 12 4-oz ramekins in a shallow pan. Fill the pan with cold water half-way up the ramekins
On stove top, put water and remaining 1 cup of sugar in a saucepan and bring to a boil over medium-high heat
Continue boiling to reduce mixture. At the same time, dip pastry brush in a bowl of water and constantly brush the inside of the pan just above the hot liquid, keeping brush wet. Continue this for about 10 minutes or so
When the mixture begins to darken and the bubbles become thick, remove from heat. The liquid will look like foaming dark beer
Ladle about 1 tablespoon of the caramel in each ramekin. The water in the pan partially solidifies the caramel. Be sure that the bottom of each ramekin is covered
Pour the custard from the pitcher, dividing equally among the ramekins but not completely filling them
Cook in a preheated 350°F oven for about 45 minutes
Refrigerate for at least several hours

To serve cut around the edge of the ramekin with a knife to help separate the custard from the edges. Invert the ramekin onto a dessert plate
Go around the outside of the ramekin with a blow torch to liquefy the caramel. Lift off the ramekin
Can be garnished with whipped cream and a sprig of fresh mint

Boil milk with the split vanilla bean steeped in it. Cover immediately after milk has boiled to preserve the flavour
In a bowl, mix the sugar and egg yolks, beating with a wooden spoon until frothy, thick and nearly white
Slowly add the milk to the eggs
Pour the mixture back into the saucepan and cook over a low flame, stirring continuously with a spatula to prevent the egg yolks from coagulating. As the sauce heats, the egg yolks will cause it to thicken
As soon as the cream coats the spoon, remove from heat and pour into a bowl. Allow to cool

Combine the heavy cream, vanilla and half the sugar, bring to a boil
Combine the egg yolks and remaining sugar
Add 1/3 of the hot liquid to the egg mixture, stir constantly
Add the egg yolk mixture to the remaining hot cream, stir constantly
Stir in the cinnamon, allspice, and ginger. Fold in the pumpkin purée
Fill buttered ramekins 7/8 full, place in a water bath. (Place ramekins in a deep roasting pan and fill pan with enough water to reach halfway up sides of ramekins.)
Bake in a preheated 325°F oven until just barely set, cool 30 minutes, chill overnight
Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan (or a deep roasting pan), surround with ice
Caramelize the sugar under the broiler or with a torch

Setting ramekins in ice keeps the custard from becoming reheated when caramelizing the top

Toss banana slices with lemon juice; drain off excess. Set aside 6 banana slices for garnish; divide remaining slices evenly among six lightly buttered 6-ounce custard cups
Set cups in shallow baking pan
Beat eggs, milk, granulated sugar and rum extract until well blended; pour evenly into custard cups
Place pan in preheated 350°F oven; pour very hot water into pan to within 1/2 inch of top of cups
Bake for about 40 to 50 minutes, until knife inserted near center comes out clean
Remove cups immediately from hot water; cool on wire rack for 5 to 10 minutes

To serve, gently loosen custards with thin spatula; invert onto serving plates and garnish with reserved banana slices. Melt butter in small saucepan over low heat; blend in brown sugar, water and cinnamon. Bring to a boil; boil 3 minutes. Spoon about 1 tablespoon hot syrup over each custard and serve immediately

Dissolve the cornstarch with 1/2 cup milk, whisking well so you have no lumps
Whisk into the cornstarch mixture the eggs and egg yolks
In a separate saucepan, mix the remaining milk and sugar and bring to a boil. Remove the pan from the heat
Whisk a little of the hot milk into the cornstarch and then whisk the warmed cornstarch into the milk, continuing to whisk
Whisk in the lemon peel and place back on the heat, whisking continuously and cooking for 30 seconds to a minute or until the mixture thickens. Remove from the fire, whisking in the vanilla and butter until well incorporated
Butter a 8 by 15 inch baking dish. Pour the mixture into the dish. Spread evenly and place a piece of wax paper on top. Refrigerate until set, about 2 hours
Remove the set custard, and cut into 2 inch squares. Take each square, dredge in flour, then dip in beaten egg and roll in breadcrumbs. Repeat until all the squares are breaded
Heat 1 inch of oil over medium-high heat and fry the squares, a few at a time, until golden. Drain on paper towel and roll in the cinnamon sugar
Serve warm

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