Recipes with cream
696 recipes
Pear Bread Pudding with Muscat Sauce
Pear bread pudding baked in individual ramekins with currants and Muscat wine, served with a silky lemon-infused Muscat custard sauce. An elegant French-style dessert.
Mousse
Classic chocolate mousse with whipped cream, melted chocolate, and a tempered egg yolk pate a bombe base. A silky French-style dessert component.
Amazing Vegetarian Corn Chowder
Creamy vegetarian corn chowder pureed silky-smooth with sweet corn, sweated onions, fresh rosemary, and a hit of warming mace. Meat-free body from cream and pureed corn.
Limelight Cheesecake
No-bake lime cheesecake with a honey-graham crust, fat-free cream cheese, evaporated skim milk, and fresh lime juice. Light, low-fat dessert that chills until firm.
Halloween Frosting
Halloween frosting split into two colors: chocolate for the cake's top and sides, orange-tinted for the layers and a piped jack-o'-lantern. A retro buttercream built for spooky-season showpieces.
Halloween Frosting
Halloween frosting split into two colors: chocolate for the cake's top and sides, orange-tinted for the layers and a piped jack-o'-lantern. A retro buttercream built for spooky-season showpieces.
Parmesan Cheddar Grits Pudding
Parmesan cheddar grits pudding baked with spinach, green onions, cream, and eggs until golden on top. A rich Southern casserole that's part grits, part savory custard.
Flap Happies
Sour cream pancakes folded around sweetened strawberries with powdered sugar and toasted almonds. A brunch-style stuffed pancake with three dairy components for richness and an airy egg-foam lift.
Dale's Eggs in Basic Roman Red Spaghetti Sauce
Eggs poached in a simple Roman-style red sauce with tomatoes, mushrooms, onions, and garlic. A rustic Italian shakshuka-style dish perfect for brunch, served with crusty French bread.
Christmas Stars
Classic cut-out Christmas cookies with almond and vanilla extract, rolled thin and topped with colored powdered sugar frosting. A holiday cookie-decorating tradition.
Mustard Steaks
Pan-seared filet mignon with a Dijon mustard cream sauce, mushrooms, shallots, and vodka. A quick, restaurant-quality steak dinner with a rich, sharp pan sauce.
Dublin Stewed Pork
Irish pork stew with apples, onions, and cream. Tender meat simmered for 2 hours with sweet-tart apples and finished with rich cream for elegant comfort food.
Stuffed Summer Squash
Stuffed summer squash halves filled with scooped squash flesh mixed with diced cheese and cream, topped with buttered bread crumbs and baked until golden. Simple, seasonal comfort food.
Decadent Chocolate Cake
Rich chocolate tube cake made with unsweetened chocolate, sour cream, and folded egg whites, topped with a warm semi-sweet chocolate frosting. Dense, moist, and intensely chocolatey.
Liebes-Knoten (Love Knots)
Liebes-Knoten are German love knots, thin strips of egg-and-cream dough twisted into bows, fried golden, then dusted with powdered sugar. Crisp like a beignet, tender like an Italian fritter. A traditional wedding-and-festival treat.
Horns
Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.
Pear bread pudding baked in individual ramekins with currants and Muscat wine, served with a silky lemon-infused Muscat custard sauce. An elegant French-style dessert.
Classic chocolate mousse with whipped cream, melted chocolate, and a tempered egg yolk pate a bombe base. A silky French-style dessert component.
Creamy vegetarian corn chowder pureed silky-smooth with sweet corn, sweated onions, fresh rosemary, and a hit of warming mace. Meat-free body from cream and pureed corn.
No-bake lime cheesecake with a honey-graham crust, fat-free cream cheese, evaporated skim milk, and fresh lime juice. Light, low-fat dessert that chills until firm.
Halloween frosting split into two colors: chocolate for the cake's top and sides, orange-tinted for the layers and a piped jack-o'-lantern. A retro buttercream built for spooky-season showpieces.
Halloween frosting split into two colors: chocolate for the cake's top and sides, orange-tinted for the layers and a piped jack-o'-lantern. A retro buttercream built for spooky-season showpieces.
Parmesan cheddar grits pudding baked with spinach, green onions, cream, and eggs until golden on top. A rich Southern casserole that's part grits, part savory custard.
Sour cream pancakes folded around sweetened strawberries with powdered sugar and toasted almonds. A brunch-style stuffed pancake with three dairy components for richness and an airy egg-foam lift.
Eggs poached in a simple Roman-style red sauce with tomatoes, mushrooms, onions, and garlic. A rustic Italian shakshuka-style dish perfect for brunch, served with crusty French bread.
Classic cut-out Christmas cookies with almond and vanilla extract, rolled thin and topped with colored powdered sugar frosting. A holiday cookie-decorating tradition.
Pan-seared filet mignon with a Dijon mustard cream sauce, mushrooms, shallots, and vodka. A quick, restaurant-quality steak dinner with a rich, sharp pan sauce.
Irish pork stew with apples, onions, and cream. Tender meat simmered for 2 hours with sweet-tart apples and finished with rich cream for elegant comfort food.
Stuffed summer squash halves filled with scooped squash flesh mixed with diced cheese and cream, topped with buttered bread crumbs and baked until golden. Simple, seasonal comfort food.
Rich chocolate tube cake made with unsweetened chocolate, sour cream, and folded egg whites, topped with a warm semi-sweet chocolate frosting. Dense, moist, and intensely chocolatey.
Liebes-Knoten are German love knots, thin strips of egg-and-cream dough twisted into bows, fried golden, then dusted with powdered sugar. Crisp like a beignet, tender like an Italian fritter. A traditional wedding-and-festival treat.
Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.
