cream – Valerie

Chantilly Cream

By: Valerie July 1, 2023July 1, 2023

Frosting, sauces and garnishesChantilly, cream, sauce1 Comment

This Chantilly cream is light and airy, and not overly sweet – perfect to accompany subtly desserts or sit atop a nice hot chocolate.

Crème Fraîche

By: Valerie July 1, 2020December 3, 2020

Frosting, sauces and garnishescream1 Comment

I had never before done crème fraîche and although I was nervous to make it as I am with all fermented foods, it was pretty straight forward to make. Mine cultured for 36 hours as it is pretty humid here, and the cream thickened quite a lot. Since I was making this to accompany a dessert, I naturally assumed that this cream would be a bit sweet, forgetting of course that it is fermented with buttermilk so it does taste a bit sour.

Dulce de Leche Crème Brûlée

By: Valerie March 6, 2015December 4, 2020

Custards, Puddings and Souffléscream, creme brulee, custard, dulce de leche1 Comment

Considering that I was, to my surprise, fairly successful in making the classic crème brûlées last time, I thought that I would be a little fancy and attempt the dulce de leche crème brûlée. Dulce de leche consists in sweet milk which can be obtained by caramelizing sugar in milk. I made the classic vanilla crème brûlée several months ago and sadly I had forgotten how delicious it was. I dare say, however, that this caramelized version is my favorite of the two.

Classic Vanilla Crème Brûlée

By: Valerie September 29, 2014December 4, 2020

Custards, Puddings and Souffléscream, creme brulee, egg yolks, vanilla1 Comment

Having never really tasted crème brûlée and evidently having never made them, I was excited to try this recipe.

Gingerbread Cream Pie

By: Valerie August 26, 2013December 5, 2020

Pies and Tartscream, ginger, gingerbread, pie1 Comment

It had been some time since I had made a pie, so I decided to try this recipe for a gingerbread cream pie, mostly because it sounded so scrumptious! I did not have any problems make the dough or the filling and everything seemed to be going as planned. I left the filling to set overnight and prepared the topping only the following day. The filling was delicious and the topping was just as tasty.