Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
- Strawberry-Banana Batido (5 out of 5)
- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
creme Recipes
(Chronologically Listed)
Strawberry Creme Caramel Tart
Make creme caramel: preheat oven to 225 degrees.
Spread strawberries on a baking sheet and bake in middle of oven 30 minutes to dry slightly.
Transfer baking sheet to a rack to cool strawberries.
Increase temperature to 350 degrees.
In a dry heavy saucepan cook granulated sugar over moderately-low heat, stirring slowly with a fork to help sugar melt evenly, until melted and pale golden.
Cook caramel, without stirring, swirling pan, until deep golden.
Immediately pour caramel into a 9-inch glass pie plate, tilting plate to coat bottom and sides evenly.
Put pie plate in a baking pan.
In a saucepan heat cream just to a boil and remove pan from heat.
In a bowl whisk together egg, yolks, vanilla, and a pinch of salt until combined well and in a stream add warm cream, whisking.
Skim off any froth and carefully pour custard into pie plate.
Arrange strawberries decoratively on their sides in custard custard should completely cover strawberries and add enough hot water to pan to reach halfway up side of plate.
Bake creme caramel in middle of oven about 40 minutes, or until custard is just set but still trembles slightly custard will continue to set as it cools.
Remove plate from pan and cool custard completely on a rack.
Chill creme caramel, loosely covered with plastic wrap, at least 4 hours and up to 1 day.
Make crust: in a large bowl with fingertips or a pastry blender blend together flour, brown sugar, salt, and butter until mixture resembles coarse meal.
Add 1 tablespoon ice water and toss mixture with a fork until incorporated.
Add some or all of remaining ice water, 1/2 tablespoon at a time, tossing with fork to incorporate until mixture just begins to form a dough.
On a work surface with heel of hand smear dough in 3 or 4 forward motions to help distribute butter.
Form dough into a ball and flatten to form a disk.
Chill dough, wrapped in plastic wrap, 1 hour.
On a lightly floured surface roll out dough into a 10-inch round about 1/8-inch thick and transfer to a baking sheet.
Using a 9-inch plate as a guide, trim dough to a 9-inch round.
Prick round all over with a fork and chill 30 minutes.
Bake round in middle of oven until golden, about 30 minutes, and cool completely on baking sheet on a rack.
Just before serving, assemble tart.
Have ready a flat serving plate at least 10 inches in diameter with a slight lip.
Run a thin knife around edge of creme caramel and rotate pie plate back and forth to make sure creme caramel is loosened.
Slide crust on top of creme caramel and invert serving plate on top of crust.
Invert tart onto serving plate caramel will run to edges of plate and garnish with strawberries.
This recipe yields ?? servings.
Strawberry Creme Brulee
Halve strawberries; place in shallow 12 cup baking dish.
Drizzle with rum.
Whip cream; spread over berries.
Press sugar through sieve to cover whipped cream evenly; cover with plastic wrap.
Refrigerate for at least 8 hours or up to 12 hours.
To serve, broil for about 2 minutes or until sugar is crisp and caramel-colored.
Serve immediately.
Typed in mmformat.
Strawberry And Creme Fraiche Pancakes
Spread the creme fraiche on to the pancakes.
Place the strawberries on one half of the pancake and sprinkle over the almonds before folding over the other half of the pancake.
Notes: a very quick to assemble summer dessert.
Strawberries With Creme Sauce
Prep: 10 min.
Process cottage cheese, vanilla and honey in a food processor 1-2 minutes or until very smooth.
Serve sauce over strawberries and drizzle with topping.
Strawberries With Creme Fraiche
For the creme fraiche in a small mixing bowl stir together the whipping cream and sour cream.
Cover with plastic wrap and let stand at room temp for 5 -12 hrs or till mixture thickens.
When thickened, refrigerate for 24 hrs.
To serve, place strawberries in bowl, dip into creme fraiche and then dip into brown sugar.
Or place into indivdual bowls top with creme fraiche and sprinkle with brown sugar.
Serve with! soft music, a dish of foil wrapped chocolates, two glasses and a bottle of chilled wine.
Strawberries And Creme Fraiche
Combine whipping cream with sour cream or buttermilk in a glass jar or bowl.
Blend thoroughly.
Cover tightly.
Leave at room temperature for 24 hours or til serving time.
Wash berries.
Leave on hulls and serve creme as a dipping sauce.
Steak Au Poivre A La Creme
Crush peppercorns.
Salt the meat & sprinkle 1/2 teaspoon crushed peppercorns on each side of each piece of meat, pressing hard so pepper will adhere to the meat.
Let stand 30 minutes.
Brown steaks in hot butter & remove to a serving platter.
Keep steaks hot.
Discard butter used for frying.
To the pan, add the cognac & ignite.
When flame dies out, add 1/2 the cream & let boil slowly for 1 minute.
During that time, mix 1 tablespoons flour with remaining cream & add to pan.
As soon as it comes to a boil, pour over steaks & serve immediately.
Garnish with shoestring potatoes.
Mrs m.
Bonnaud.
From the
Spiced Fruit Filo Pie Served With Rum Creme Fraiche
Preheat the oven to 200c/400f/gas 6.
Grease a 7 inch deep tin with a removable bottom.
Layer the tin with lightly buttered filo pastry.
Layer the bottom and up the sides so that the pastry overlaps the side of the tin.
Mix the dried fruit, zest, cherries and honey together and sprinkle 3/4 of the chopped mint and mix.
Now layer the pie by first adding apples, then the spicy fruit mixture, cherries then another layer of apples.
Repeat this until the tin is full.
Finally, slice a banana and place on top of the fruit.
Take the overlapping pastry and bring back over the top and butter.
Place in the oven for 40 minutes or until brown and crispy.
Mix the creme fraiche, rum and the remaining mint.
Serve slices of filo pie with the rum creme fraiche.
Soy Milk Creme Caramel
Combine sugar and water in medium heavy-based pan, stir over heat, without boiling, until sugar is dissolved.
Bring to boil, simmer, uncovered, without stirring, until a dark caramel colour.
Pour caramel into deep 17cm round cake panads- cool.
Whisk remaining ingredients in medium bowl until combined, pour over caramel in cake pan.
Place cake pan in baking dish, pour in enough boiling water to come halfway up side of pan.
Bake in moderately slow over about 50 minutes or until just set.
Remove pan from water, cool.
Refrigerate creme caramel overnight.
Oh, by the way, it can be made a day ahead.
There are about 2.5g fat in it depending on the fat content of the low-fat soy milk you use - you could probably make it less if you use the skimmed stuff, and has 750kj 179 calories in it.
Soupe De Saumon A La Creme
To make fish stock: simmer all ingredients for fish stock for approximately 45 minutes Strain through cheesecloth.
For soup: bring 1 quart Fish stock to boil.
Reduce heat and add the salmon.
Simmer 5 minutes Remove from heat.
Gently stir in the cream.
Place in a soup tureen or individual bowls.
Sprinkle with dill.
The chaparral.
Lincoln drive, phoenix.
Wine:pouilly-fuisse,louis jadot.
Smoked Salmon With Dill Blinis, Creme Fraiche And Lemon Vod
Mash cooked potatoes until smooth, add egg and flour and mix well.
Add milk and whisk to a smooth paste, season with salt and pepper and add fresh dill.
Allow to rest.
Heat a non-stick pan with a little olive and spoon in 4 small circles of the mixture.
Cook until golden brown on both sides, remove and keep warm.
Place two slices of smoked salmon on top of each one, spoon some of the creme fraiche on top of the smoked salmon.
Whisk together the lemon zest, juice, vodka, icing sugar and olive oil and drizzle around the edges of the smoked salmon.
Shrimp Ceviche With Creme Fraiche
*note: shrimp should be shelled and deveined.
Combine lime juice, 3 tablespoons green onion, salt and pepper in medium bowl.
Mix in shrimp.
Cover and refrigerate until shrimp turn opaque, stirring occasionally, at least 6 hours.
Can be prepared 1 day ahead.
Drain shrimp thoroughly, discarding marinade.
Fold in creme fraiche and capers.
Arrange lettuce on plates or scallop shells.
Top with shrimp.
Garnish with lime slices and 1 tablespoon green onion.
Serve immediately.
Creme fraiche: combine cream and buttermilk in small jar.
Cover tightly and shake well for 1 minute.
Let stand at room temperature until thickened, about 8 hours.
Store in refrigerator.
Savory Coeur A La Creme
Place a colander in a 2-quart glass measure or bowl.
Line colander with 4 layers of cheesecloth, letting cheesecloth hang over the edge of colander.
Spoon the yogurt into colander.
Cover loosely with plastic wrap; refrigerate 12 hours.
Spoon drained yogurt into a bowl, and set aside; discard cheesecloth and liquid.
Moisten another 3 layers of cheesecloth in wine; squeeze excess wine from cheesecloth until barely damp, reserving 2 tablespoons of wine.
Line a 4-cup gelatin mold or heart-shaped cake pan with the dampened cheesecloth, letting cheesecloth hang over edge of mold, and set aside.
Combine reserved 2 tablespoons of wine, grated onion, cream cheeses, and salad dressing mix in a large bowl; beat at low speed of a mixer until smooth.
Stir in drained yogurt; set aside.
Sprinkle gelatin over water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Remove from heat; let cool slightly.
Stir 2 tablespoons yogurt mixture into gelatin mixture with a wire whisk.
Add gelatin mixture to remaining yogurt mixture, stirring well.
Spoon yogurt mixture into prepared mold.
Fold cheesecloth over top of yogurt mixture, and chill up to 24 hours mixture will get a rubbery texture if chilled more than 24 hours.
Yield: 32 servings serving size: 2 tablespoons.
Salad Of Baby Spinach, Crab, Tomato And Creme Fraiche
Pick crab of all the white meat.
Wash the baby spinach well.
Remove skin and seeds from the tomatoes and coarsley chop.
Mix the lemon juice into the creme fraiche.
Mix all the ingredients together with the chives and season with salt and pepper.
Serve immediately.
Rich Tofu Creme Cheeze
Place the cashew pieces, water, lemon juice, and rice syrup or maple syrup in a blender.
Process several minutes into a thick, smooth cream.
Add the salt, crumbled tofu, and garlic granules and process until very smooth.
It is essential to blend the mixture for several minutes in order to pulverize the tofu and achieve a velvety smooth consistency.
Chill thoroughly before serving.
Raspberry Creme Brulee With A Cracked Caramel Peak
Put the 6oz of sugar with the water in a saucepan.
Dissolve the sugar slowly, then bring to the boil.
The syrup will start to thicken just before it begins to brown.
You must watch it now as it turns and burns very quickly.
When a rich caramel colour, pour onto an oiled baking sheet and leave to set.
In the meantime, whip up the cream until it begins to hold its shape and stir into the yoghurt.
Add the sugar to taste.
Put your raspberries into the serving dish and pour over the cream mixture.
Crack the caramel on the baking sheet gently, trying to keep the pieces large.
Then arrange or simply sprinkle the caramel over the top.
Pop a few mint leaves amongst the caramel to finish it off.
Raspberry Creme Brulee
Preheat oven to 325.
Gradually stir milk into milk powder.
Stir in egg substitute, 1/3 cups sugar, and vanilla.
Place 5 raspberries in bottom of each of six 6-oz custard cups.
Top with custard mixture.
Bake in pan filled with hot water to 1″ depth about 35 minutes, until custard is set.
Chill.
Sprinkle 1/2 t sugar over top of each custard and place cups on baking sheet.
Broil 4″ from heat until sugar is caramelized.
Quick Pots De Creme
Heat milk to boiling point.
Place all other ingredients in an electric blender, and add hot milk.
Blend at low speed one minute.
Stir with a rubber spatula to remove bubbles.
Pour into pot de creme cups and chill several hours before serving.
Mrs.
Thomas h.
Morton.
Publik house assembly, edgewater, medium 21037.
Funds from sale of book used in restoration and maintenance of the 17th century inn hint, hint.
Pumpkin Creme Brulee Tart
Combine 1/4 cup flour and ice water, stirring with a wire whisk until well blended; set aside.
Combine remaining flour, sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
Add ice water mixture, mix with a fork until dry ingredients are moistened.
Gently press mixture into a 4-inch circle on heavy-duty plastic wrap.
Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed.
Remove 1 sheet of plastic wrap; fit dough into a 10 inch round tart pan coated with cooing spray, and remove top sheet of plastic wrap.
Prick the bottom and sides of dough with a fork, and bake at 400 of for 15 minutes.
Let cool on a wire rack.
Combine pumpkin and next 8 ingredients pumpkin through egg whites in a bowl; stir well with a wire whisk.
Pour into prepared crust; bake at 350 of for 40 minutes or until filling is almost set.
Let cool 30 minutes on a wire rack; cover loosely, and chill at least 4 hours.
Uncover and press the brown sugar through a small wire sieve onto filling.
Shield edges of piecrust with aluminum foil; broil 1 minute or until sugar is bubbly.
Serve immediately.
Yield: 8 servings serving size: 1 wedge.
Calories 207 29% from fat; protein 5.4g; fat 6.6g sat 2.3g, mono 2g, poly 1.8g; carbohydrates 31.4g; fiber 1.7g; cholesterol 60mg; iron 1.5mg; sodium 125mg; calcium 61mg.
Pumpkin Creme Brulee
Preheat oven to 350f.
Bring cream to boil in heavy saucepan.
Remove from heat.
Add vanilla bean.
Let stand 20 minutes; discard vanilla bean.
Whisk together yolks, 6 tablespoons sugar and nutmeg.
Add pumpkin and orange liqueur and mix until smooth.
Whisk in cream mixture.
Divide custard among 6 1/2 cup ramekins.
Arrange ramekins in heavy large baking pan.
Add enough hot water to pan to come up halfway up the sides of ramekins.
Bake until sides are set but centers move slightly when shaken, about 20 minutes.
Remove from water bath and cool.
Refrigerate one hour.
Preheat broiler.
Sift brown sugar and cinnamon into small bowl.
Sprinkle.