Tag Archives: cream

Hazelnut (Filbert) Gelato

Posted on February 11, 2015 by Cat

By Cat, Nov 2007 (Photo, right, from Wikimedia Commons) See also: 1. Puddings & Frozen Desserts Menu; 2. Ice Cream & Frozen Dessert Basics Italian ice cream is all the rage now, with its intense flavor and soft texture. Most Gelato shops … Continue reading →

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Berry Semifreddo

Posted on February 11, 2015 by Cat

(Photo, right, from Dom’s kefir in-site (4)) See also: 1. Puddings & Frozen Desserts Menu; Made with heavy cream and whipped eggs, this chilled relative of ice cream is a very rich  frozen dessert.  Semifreddo means ‘half chilled’ in Italian, and is made … Continue reading →

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Ice Cream: MIlk & Cream Type

Posted on February 10, 2015 by Cat

By Cat, Jun 2008 (updated Dec 2022) (Photo, right, from Viewpoints.com (1)) Today’s commercial ice cream is nothing like old-fashioned ice cream from the local dairy. Today’s version includes a lot of questionable additives and highly processed ingredients which I … Continue reading →

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Ice Cream: Fruit or Berry in Custard Base

Posted on February 10, 2015 by Cat

By Cat, Jun 2008 (Photo, right, from Cooking.com (1)) See also: 1. Puddings & Frozen Desserts Menu; 2. Ice Cream Basics; 3. Crème Anglaise (Stove-Top Custard Sauce) Includes: 1. Berry Ice Cream; 4. Peach Ice Cream; 5. Lemon Ice Cream Today’s commercial ice cream is nothing … Continue reading →

Posted in Berries, Citrus, Dairy, Eggs, Flavoring, Frozen, Simmered, Stone fruit, Sweetener | Tagged , , , , , , , , , , | Leave a comment

Fennel Braised in Vermouth

Posted on February 5, 2015 by Cat

By Cat, Nov 2008 (Photo, right, from Wikimedia Commons) See also: 1. Sides & Condiments Menu; 2. Fennel or Finnochio (About) This is a very versatile vegetable and herb. Most parts of the plant are edible, including: leaves, stems (bulbs), seeds, … Continue reading →

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Crème Anglaise (Stove-Top Egg Custard Sauce)

Posted on January 28, 2015 by Cat

By Cat, Jan 2015 (Photo, right, from Wikimedia Commons) There are two types of stove-top custard: Crème Anglaise: made without added starch or flour as thickener, for use as a sauce, a simple dessert, or for pie fillings; it’s thickness is … Continue reading →

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Rosemary or Thyme-Infused Flan

Posted on January 28, 2015 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) See also: 1. Puddings Menu; 2. Caramelized Sugar: Caramel, Toffee & Butterscotch (About); 3. Crème Caramel or Flan (About); 4. Crème Caramel or Rich Flan; 5. Unrefined sugars Crème caramel, or flan, is a wonderful custard dessert with a caramel sauce.  Caramel is sugar … Continue reading →

Posted in Baked, Dairy, Eggs, Herbs, Infused, Stove top, Sweetener | Tagged , , , , , , | Leave a comment

Crème Caramel or Rich Flan

Posted on January 28, 2015 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) See also: 1. Puddings Menu; 2. Caramelized Sugar: Caramel, Toffee & Butterscotch (About); 3. Crème Caramel or Flan (About); 4. Unrefined sugars Includes: 1. Crème Caramel Cups; 2. Rich Flan Crème caramel, or flan, is a wonderful custard dessert with … Continue reading →

Posted in Baked, Dairy, Eggs, Stock, broth, Stove top, Uncategorized | Tagged , , , , , | Leave a comment

Crème Caramel or Flan (About)

Posted on January 28, 2015 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) See also: 1. Puddings Menu; 2. Caramelized Sugar: Caramel, Toffee & Butterscotch (About); 3. Unrefined sugars Includes: 1. Crème caramel or flan notes; 2. Detailed method for making crème caramel, or flan Crème caramel is a … Continue reading →

Posted in Baked, Dairy, Eggs, Herbs, Infused, Spices, Stove top, Sweetener | Tagged , , , , , | Leave a comment

Cream Puffs (Choux à la crème)

Posted on January 27, 2015 by Cat

By Cat, Jan 2008 (Photo, right, from King Arthur Flour (3)) See also: 1. Pastries, etc. Menu; 2. Pastry Cream; 3. Dark Chocolate Sauce This wonderful dessert is common to many European cultures including France (Choux à la crème or Profiteroles) and Denmark (Fyldte … Continue reading →

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