New York Vanilla Egg Cream Recipes

NEW YORK EGG CREAM

Steps:

• Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold.

VANILLA EGG CREAM

Steps:

• In a tall glass mix together vanilla simple syrup, milk, and seltzer; stir well to combine. Serve immediately.

EGG CREAM RECIPE

Steps:

• Gather the ingredients. Place a 12-ounce serving glass in the freezer to chill. You want the glass to be ice cold before making and serving an egg cream.
• Pour the cold milk into the chilled glass.
• Pour the seltzer into the glass until the white head reaches the top of the glass.
• Spoon the syrup into the glass and stir to combine. Serve with a straw.

NEW YORK EGG CREAM

Steps:

• Place chocolate syrup into tall glass. Add milk and stir. Add seltzer and stir.

NEW YORK VANILLA EGG CREAM

Steps:

• pour syrup into a tall glass.
• add milk and stir.
• while stirring add seltzer.
• if it bubbles out of the cup you made it right- enjoy!

VANILLA EGG CREAM

Steps:

• Pour milk, vanilla syrup. and vanilla extract into a glass. Stir until well combined. Slowly add seltzer and watch it foam.

EGG CREAM

Steps:

• Pour the seltzer into the glass first or it may bubble out of the glass. Pour in milk and stir in chocolate syrup until dissolved.

NEW YORK EGG CREAM (VEGAN)

Steps:

• Pour the chocolate syrup in the bottom of a nice glass.
• Pour the creamer on top of the chocolate syrup.
• Add the seltzer or sparkling water.
• Stir and a nice head of foam should develop on top of the chocolate/milk mixture.
• Bon Appetit!

VANILLA CRèME BRûLéE

Steps:

• Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
• In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
• When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

VANILLA ICE CREAM

Steps:

• Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon-colored. (This can be easily done in a food processor.)
• Meanwhile, heat the cream and milk with the vanilla, lemon peel and coriander. Remove from heat just before it reaches the boiling point.
• Pour the mixture in a thin stream into the eggs and mix thoroughly. If you are using a food processor, remove the bag of coriander seeds while you do this.
• Pour the mixture into a double boiler and place over very hot water on a medium flame. (You can also use a thick sauce pan placed on an iron trivet over a low flame.) If you have removed the coriander bag, return it to the mixture. Cook until thickened to the consistency of custard, stirring from time to time.
• Remove from heat and cool, whisking occasionally as the mixture cools. Remove the coriander bag and the lemon peel. (If you have used a food processor, the lemon peel will have been chopped up into the custard.)
• Place the mixture in an ice-cream maker and follow the manfacturer's directions. (If you do not have an ice-cream maker, place the mixture in freezer trays, cover with foil and freeze in the refrigerator at its coldest setting. Stir every so often to prevent ice crystals from forming.)