THICK CREAM
Provided by Martha Stewart
Yield Makes about 1 1/4 cups
Number Of Ingredients 2
Steps:
- Pour the whipping cream into a small saucepan, and set over low heat. Stir until the chill is off; do not heat above 100 degrees (lukewarm). Remove pan from the heat, and stir in the buttermilk. Pour the liquid into a clean glass jar.
- Place the lid on the jar, without tightening it, and place the jar in a warm (80 degrees to 90 degrees) spot. Let the cream develop until it is noticeably thicker, 12 to 24 hours. Stir gently, and refrigerate at least 4 hours to overnight, chilling and thickening thoroughly. Cover, and refrigerate up to 10 days.
HOMEMADE THICK CREAM
_Crema Espesa_ It isn't uncommon to see three of four buckets of cream in Central, West-Central and Tabascan markets: from thin, sweet and fresh to well ripened, thick and tangy. It's all heavy cream - not the light, low-butterfat "cream" that is cultured for sour cream here - so it has a richer, glossier texture. And you can bet it's not pasteurized, because the process would have killed the natural bacteria that perserves and thickens the riper cream. To me, this thick, ripe cream (similar to French crème fraîche) is one of the great pleasures of Mexican cooking. Mixing a little milk or cream into our commercial sour cream is a passable substitute here, but nothing like the smoother, less acidic taste of this recipe
Provided by Rick Bayless
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- 1. Preparing the cream. Pour the cream into a small saucepan, set over low heat and stir just until the chill is off; do not heat above 100°F (lukewarm). Stir in the buttermilk and pour into a glass jar.
- 2. Ripening the cream. Set the lid on the jar (but don't tighten it) and place in a warm (80-90°F) spot. Let the cream culture and set for 12 to 24 hours, until noticeably thicker (perhaps almost set like yogurt or sour cream). Stir gently, screw on the lid and refrigerate at least 4 hours to chill and complete the thickening.
THICK AND CREAMY WHITE SAUCE
Make and share this Thick and Creamy White Sauce recipe from Food.com.
Provided by MommyMakes
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in sauce pan and stir in heavy cream.
- Cut cream cheese into chunks and stir into cream.
- Add parmesan cheese and spices and stir until thoroughly melted.
- Do not boil sauce, continue stirring on medium or low until smooth.
- Remove from heat and toss with noodles.
Nutrition Facts : Calories 548.1, Fat 56.1, SaturatedFat 35.1, Cholesterol 184.8, Sodium 449.8, Carbohydrate 3.5, Sugar 0.3, Protein 9.6
THICK CREAM CAKE
Make and share this Thick Cream Cake recipe from Food.com.
Provided by Dani Jean
Categories Pie
Time 2h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly mix four ounces of cream cheese, 1/2 cup brown sugar, and 1 tablespoon corn syrup. Pour in pie crust.
- Thoroughly mix four ounces cream cheese and 1/2 cup powdered sugar. Pour over brown sugar/ cream cheese mixture.
- Melt together 3 ounces semi sweet chocolate and 3 tablespoons butter. Add in 1/4 cup heavy whipping cream. Mix thoroughly.
- Pour 1/2 cup chocolate mixture over cream cheese mixtures.
- Add 1/4 cup heavy whipping cream and 1/2 cup powdered sugar to remaining chocolate mixture. Pour over chocolate mixture.
- Refrigerate until firm.
- Thoroughly combine 3/4 cup whipped cream, 1/2 cup powdered sugar, and 1 tablespoon instant coffee.
- Spread whipped cream mixture over cooled cake.
- Cut, serve.
Nutrition Facts : Calories 515.7, Fat 35.2, SaturatedFat 18.5, Cholesterol 67.6, Sodium 323.2, Carbohydrate 50.6, Fiber 2.2, Sugar 35.3, Protein 5.5
THICK PASTRY CREAM
Provided by Arthur Schwartz
Categories Sauce Milk/Cream Egg Dessert Quick & Easy Vanilla Fall Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- 1. Set a clean, dry, nonreactive bowl and a sturdy rubber spatula near the stove. Put a large, fine strainer over a large bowlm ready to pour hot pastry cream through it.
- 2. In another bowl, mix the flour with 1 cup of the sugar. Whisk in the eggs until smooth. The mixture will be very thick.
- 3. In a 2 1/2- to 3-quart, heavy-bottomed saucepan, mix the milk, the remaining cup of sugar, and the salt. Scald over medium heat, stirring frequently so it doesn't scorch or form a skin. When the milk has a ring of small bubbles around the edge of the pan, remove it from the heat and, with a whisk, stir 1 cup of the milk, a little at a time, into the flour and egg mixture. Whisk in another cup of hot milk, then pour the now-tempered flour and egg mixture into the saucepan with the remaining milk, whisking constantly. Still whisking constantly, but slowly, over medium to medium-low heat, cook the mixture until it thickens, Pull it off the heat at the first sign of a boil - as soon as the first bubble breaks on the surface. This will take about 5 minutes.
- 4. Immediately pour the hot pastry cream through the strainer and into the bowl, using the spatula to remove it all from the pan and to push it through the sieve. Stir in the vanilla.
- 5. Cover the very surface of the cream with wax paper or plastic wrap to prevent a skin from forming. Refrigerate for at least several hours, or until chilled. Pastry cream can be kept refrigerated for several days, sometimes up to a week, depending on the efficiency of the refrigeration.
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