- 1 1/2 cups heavy cream
- 1/2 cup light cream
- 1/2 cup sugar
- 2 inches of ginger, peeled, grated, hard shreds discarded
- 1/2 tsp vanilla
- 5 egg yolks
- Preheat the oven to 325 F.
- In a saucepan combine the creams, the sugar, ginger, and vanilla. Bring to a simmer stirring.
- Remove from the heat and whisk in the egg yolks.
- Divide between 6 ramekins. Set in a bain marie.
- Bake 35 minutes.
- Cool. Chill. Sprinkle with turbinado sugar. Torch. Serve.
- 1/2 cup butter melted
- 1/2 loaf of french bread, cut in small cubes
- 1 1/2 cups milk
- 1 cup brown sugar
- 3/4 tsp cinnamon
- 2 granny smith apples, peeled, diced very small
- 1 cup pecans
- 8 oz. cream cheese cut in small pieces
- Preheat the oven to 350 F. Toss the bread with the butter. Spread over a cookie sheet and then place in the oven for 15 minutes. Remove from the oven and increase the heat to 400 F.
- In a microwaveable dish combine the milk and brown sugar and heat through. Stir in the cinnamon and set aside.
- Toss the bread into a 13 by 9 inch pan and then stir in the apple, pecans, and cream cheese.
- Drizzle on the milk mixture and return pan to the oven to cook for 20 minutes.
- Serve with vanilla ice cream.
- 1 cup flaked sweetened coconut
- 1 tbsp butter
- 1/2 cup chopped pecans
- 2/3 cup arborio rice, rinsed well in water, drained
- 3 cups milk
- 1/4 cup sugar
- 1 tsp vanilla
- 1/4 cup heavy cream
- Preheat the oven to 375 F. Toast the coconut for 5 minutes, until golden brown. Remove from the oven. Set aside.
- Meanwhile melt the butter in a large saucepan. Saute the pecans for 1 minute.
- Stir in the rice for 2 minutes.
- Add the milk and bring to a boil. Cover and reduce the heat to as low as possible. Cook for 25 minutes.
- Stir in the sugar, vanilla, and cream. Stir in the reserved coconut. Taste for sweetness, add more cream if necessary to loosen.
- Serve warm.
- 3 eggs, separated
- 1 1/2 cups milk
- the juice of 2 lemons
- 1 1/2 tbsp butter, melted
- 3/4 cup sugar
- 1/4 cup flour
- a pinch of salt
- Preheat the oven to 350 F. Lightly grease 6 ramekins with butter.
- Combine 3 egg yolks, the milk, butter, and lemon juice. Mix well to prevent curdling.
- Mix in the sugar, flour, and salt until smooth.
- Beat the egg whites until stiff peaks form and fold into the lemon mixture.
- Spoon into the ramekins and set in a bain marie.
- Bake for 25 minutes.
- Serve hot.
- 1 tbsp butter
- 1 1/2 tbsp corn meal
- 1 cup milk
- 6 oz. sweetened condensed milk
- 2 tbsp heavy cream
- 2 egg yolks
- 3/4 tsp rose water
- 1/2 tsp vanilla
- a handful, blanched, slivered almonds
- Melt the butter in a saucepan. Stir in the corn meal.
- Stir in the milk and cook stirring for 3 minutes.
- Stir in the condensed milk and cook 1 minute.
- Beat the eggs with with the heavy cream and then slowly add the pudding, stirring constantly.
- Remove from the heat and stir in the rose water, vanilla, and almonds.
- Pour into 4 glass dishes and chill.
- 1 1/3 cups white rice
- 1 stalk lemongrass, peeled, halved
- 2 cups water
- 1/4 tsp salt
- 1/2 cup sugar
- 3/4 cup coconut milk
- 1/4 cup heavy cream
- Combine the rice, lemongrass, salt, and water in a saucepan. Bring to a boil, cover, reduce the heat, and let simmer for for 12 minutes.
- Remove from the heat and let stand 5 minutes.
- Stir in the sugar and the coconut milk and then let stand 5 minutes, covered.
- Stir in the heavy cream.
- Serve, making sure not to serve the lemongrass.
- 1/2 cup arborio rice
- 1 cup water
- 3 cups milk
- 3/4 cup sugar
- 2 tbsp cornstarch
- 1 tsp orange blossom water
- chopped almonds
- In a medium saucepan bring the the water to a boil. Stir in the rice, cover, and reduce the heat to very low. Simmer for 8 to 10 minutes, until the water is absorbed.
- Meanwhile combine the milk, sugar, cornstarch, and orange blossom water. Stir well until the sugar is absorbed.
- When the 10 minutes are up, pour the milk mixture into the rice and turn the heat to high.
- Stir until the mixture comes to a boil. Reduce the heat and then simmer, stirring occaisionally for 30 minutes.
- Divide between ramekins. Sprinkle the tops with the almonds and then chill for 3 hours. Serve.
- 3 1/2 oz. package instant vanilla pudding
- 14 oz. sweetened condensed milk
- 1 cup milk
- 1 cup heavy cream
- 1 cup sour cream
- vanilla wafers
- 2 bananas, sliced
- Combine the pudding powder, condensed milk, and milk. Whisk well for 2 minutes.
- Chill 15 minutes.
- Beat the cream and then fold into the pudding. Fold in the sour cream.
- Chill.
- Place the wafers across the bottom of a 13 by 9 inch pan. Lay the sliced banana on top. Spread on the pudding.
- Serve.
- 3 granny smith apples, cored, and sliced very thin
- brown sugar
- 1/2 tsp cinnamon
- 1 cup oats
- 1/4 cup flour
- 3 tbsp butter, melted
- vanilla ice cream
- Preheat the oven to 375 F.
- Combine the apples, 2 tbsp brown sugar, and the cinnamon in a 2 quart casserole dish.
- Mix well.
- Combine the oats, flour, 1/4 cup packed brown sugar, and the butter and mix well.
- Sprinkle over the apples.
- Bake uncovered for 1 hour.
- Serve with vanilla ice cream.
- 2 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- 1 tsp orange blossom water
- Combine all the ingredients in a bowl and stir well.
- Pour into your ice cream maker and process 20-25 minutes, or according to instructions.
- Chill 2 hours in the freezer. Serve.
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