Creme A La Creme Recipes

Steps:

• Stir the cream and 1/3 cup of the sugar together in a large bowl. Beat the sweetened cream until soft peaks form. Set aside.
• In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Continue beating, adding the remaining 1/3 cup sugar 1 tablespoon at a time, until the whites form stiff, glossy peaks. Fold the cream mixture and beaten egg whites into the yogurt. Fold in the vanilla.
• Line 1 large or 6 individual coeur a la creme molds or a large sieve with a double thickness of damp cheesecloth, allowing the excess to hang over the edge.
• Fill the prepared mold(s) with the cream mixture and set over a large plate to drain. If using a sieve, set the sieve over a bowl. Fold the excess cheesecloth over the cream. Cover with plastic wrap and refrigerate for 24 hours.
• Unwrap and invert the mold(s) onto a serving plate or plates. Remove the cheesecloth. Or, if using the sieve, invert onto a large plate and use an ice cream scoop to spoon individual servings into dessert bowls. Surround the coeur a la creme(s) with raspberry coulis and a few fresh raspberries.

Steps:

• Rub the cheese through a sieve to make smooth. Whip the heavy cream to stiff peaks with the sugar and fold into the cheese. Add lemon zest if using. Beat the egg whites to stiff peaks and fold them in to the mixture as well. Turn the mixture into cheesecloth-lined heart molds (these are porcelain with perforated bottoms, available in specialty kitchenware shops.) Set on a rack set in a casserole dish or on a baking pan, cover and refrigerate overnight to drain.
• Just before serving, unmold. Serve with more sweetened heavy cream poured over, and berries.
• Cook's Note: If you do not have a coeur a la creme mold, simply line a fine mesh sieve with cheesecloth and set over a bowl. It may not be heart-shaped but it will taste just as delicious.
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

Steps:

• In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. Cook at full power for 10 minutes, stirring twice. Let stand for 5 minutes.
• Use an electric mixer on low speed to beat the mixture for 4 minutes. Pour into a buttered 8 inch square glass baking dish. Refrigerate for 1 hour or until firm. Cut into squares when set.

Steps:

• Melt half of the butter in a large skillet over medium-high heat.
• Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes.
• Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
• Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through.
• Serve with fresh crusty French bread for sopping up the sauce.

Steps:

• Preheat oven to 400 (or if you're roasting or baking something else, cook the carrots at that temperature). In a large skillet, melt the butter and add the carrots and a little salt. Cook, stirring, for about 5 minutes until they lose their raw look. Stir in pepper to tase, nutmeg and cream fraiche. Cook until the mixture boils.
• Spoon the carrot mixture into a small, shallow casserole or baking dish. Cover with a lid and bake until the cream is absored and the carrots brown around the edges, about 40 minutes. No harm if the carrots cook longer -- they simply continue to caramelize. But don't undercook, or the dish will taste very ordinary.