Tons of Cream!

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Saphellae

Head Chef
Joined
Mar 11, 2008
Messages
1,610
Location
Kingston, Ontario
I have a TON of cream leftover (about 6 cartons) from making creme brulee a week ago. What can I do with it?!?!?!

Are there any great desserts I can make? Or dinner food? Or appetizers?

Help, before it goes bad!!
 
My first thought was MORE creme brulee. There's a great coffee flavored on one here somewhere. SO SO goooood!

How about Malt-0-meal made with cream instead of water? It's a good breakfast.

Or you could do a batch of clam chowder.
 
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Whip It!
 
You can also make desert sauces like;
Ganache

Pastry Cream (Creme' de Patissere')

Bavarian Cream

Flavored mouse such as chocolate, raspberry, orange, lime, etc.

Key Lime pie

various custards

ice cream

home made butter

Stabilized Whipped Cream

Seafood Chowders or Bisques

Creamed veggies

Creamed Beef (put some chipped beef in there and serve it over toast points)

Add a bit of cream to fruit smoothies

Pour lightly sweetened cream over fresh stone fruits or berries

finishing sauces

ranch style salad dressing

Hope that gets your imagination going.

Seeeeeya; Goodweed of the North
 
oooo... chocolate mousse.
I have a recipe for an amaretto one if you'd like.
 
Butter! You can whip it for about 20 minutes until it turns into butter. It can be whipped butter and mixed with honey for honey butter. Or you can whip it longer to turn it into a more solid butter.
 
Mm YES I'd love a chocolate mousse recipe. I make a really great chocolate pudding recipe too.

Also, how do you make ice cream?

I really really don't like clam chowder :( lol

Might turn some of it into butter then too.
 
It's in a cookbook Saph I'll try to get to it this evening and pm it.
TRY. cant promise!
 
Katie, my freezer is tinyyyyy lol

I can't even make meals ahead and stick em in there. We only have enough room for the food we're going to eat for the week.
 
hey ice cream is my choice but to make it at least the only way i know how is an ice cream maker. but all the ice cream maker does is keep the cream moving while it freezes. so if you can figure out how to do that with out an ice cream maker good on ya. well i found this it should work. Link
as for a recipe french vanilla is really similar to creme anglais let me get me Larousse gastro and find the recipeok i attached pictures of the recipe the first 2 describe how to make a creme anglais and the third one gives the ingredients for ice cream, yes i was to lazy to type them out.

p.s i though i was the only montrealer on here nice to see i'm not alone.
 

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