VANILLA SOUFFLES WITH VANILLA CREME SAUCE
Lovely dessert that cooks up light and fluffy! If you prefer, add some slice strawberries or shaved chocolate to the top after cooking! From Southern Livings Top 40 Recipes Ever.
Provided by breezermom
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coat the bottom and sides of 4 6-oz baking dishes with vegetable cooking spray; sprinkle with granulated sugar. Set aside.
- Melt butter in a small saucepan over medium heat; add flour, stirring until smooth. Cook flour mixture, stirring constantly, 1 minute.
- Add half and half, stirring constantly; stir in 4 tbsp sugar. Cook over medium heat, stirring constantly, until thickened. Remove from heat.
- Beat egg yolks until thick and pale. Gradually stir half of the hot half-and-half mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat 2 minutes; stir in vanilla. Cool 15 to 20 minutes.
- Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 2 tbsp sugar, beating until soft peaks form. Gradually fold egg whites into the egg yolk mixture. Spoon into prepared baking dishes.
- Bake at 350 for 25 minutes or until puffed and set. Sprinkle with powdered sugar, and serve immediately with Vanilla Creme Sauce.
- Vanilla Creme Sauce:.
- Combine 1 tsp vanilla extract, 1 cup sugar, and 2 tsp cornstarch in a heavy saucepan; gradually stir in whipping cream. Cook stirring constantly, over low heat until sugar dissolves.
- Beat 8 egg yolks until thick and pale; gradually stir about half of hot whipping cream mixture into yolks. Add to remaining hot mixture, stirring constantly.
- Cook, stirring constantly, over medium heat until thickened. Pour through a wire-mesh strainer into a small bowl, discarding lumps. Cover and refrigerate up to 3 days. Serve with Vanilla Souffles, fresh fruit, or pound cake.
CALEDONIAN CREAM RECIPE
Caledonian Cream is yet another delicious Scottish dessert combining classic Scottish ingredients like whisky liqueur and bitter marmalade with cream, lemon or orange juice and a bit of sugar for sweetness! It's easy to make and can be served on its own, with fruit, shortbread, as part of a trifle, or on top of Christmas Pudding. It can be served immediately or left to chill in the fridge to bring out the flavours further.
Provided by Phil & Sonja
Categories Sweet Recipes
Time 25m
Number Of Ingredients 5
Steps:
- You need two bowls for the recipe. In one, mix together the marmalade, sugar, whisky liqueur, and orange or lemon juice.
- In another bowl beat the cream to form stiff peaks.
- Fold the marmalade mixture into the cream.
- Try the mixture and add any extra of the ingredients if you want to for personal taste. Just remember the whisky taste usually strengthens a bit after it's chilled!
- If you're serving individually then put in glasses (with a layer of whisky soaked fruit at the bottom if you like). You can serve immediately or chill in the fridge to allow the flavours to develop further.
Nutrition Facts : Calories 559 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 95 milligrams sodium, Sugar 39 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CREME ANGLAISE SAUCE
Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
- Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
- Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.
Nutrition Facts : Calories 618.5 calories, Carbohydrate 40.4 g, Cholesterol 367.9 mg, Fat 48.5 g, Protein 5.1 g, SaturatedFat 29 g, Sodium 53.7 mg, Sugar 36.4 g
NEELY'S GORGONZOLA CREME SAUCE
This is a recipe from Down Home with the Neely's (on the Food Network). They served it on top of grilled/sliced flank steak with a side of garlic mashed potatoes for a romantic meal. I am going to serve it on top of some chicken breasts this evening. You can substitute out blue cheese for the gorgonzola and get the same wonderful results. . .pure bliss!
Provided by januarybride
Categories Sauces
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat a medium size saucepan over medium heat.
- Add butter to melt; throw in the shallots and saute until tender.
- Add the heavy cream (or half and half) and let reduce by half.
- Turn heat to low, add the Gorgonzola and stir until it melts.
- Season, to taste, with salt and pepper.
Nutrition Facts : Calories 334.6, Fat 33.1, SaturatedFat 20.8, Cholesterol 110.5, Sodium 444.7, Carbohydrate 3.2, Sugar 0.2, Protein 7.5
CREMA
Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it's very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet. It's marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes. Once you start using it, you will use it all the time.
Provided by Sam Sifton
Categories sauces and gravies
Time 2h5m
Number Of Ingredients 4
Steps:
- Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 187 milligrams, Sugar 2 grams
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