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+--- Thread: conundrum: heavy creme (/showthread.php?tid=262038)
conundrum: heavy creme - Fritz - 11-29-2021
bought 16z to make bourbon whipped creme for TG pies, pun'kin and pecan.
Yummy big hit.
But only used half the container.
Do I use the remainder to make a sweetie of it's own, IE: panna cotta.?
Or make another pecan pie and another batch of bourbon whipped creme to go with? (Which goes better with black coffee to my taste)
I only used a couple cups of pecans from a 1lb bag, so there is plenty left there.
My cholesterol is pretty good, I am not diabetic (or pre), though I have put on some wine weight over the course or the panned demic.
Re: conundrum: heavy creme - btfc - 11-29-2021
Crème Brûlée
Re: conundrum: heavy creme - cbelt3 - 11-29-2021
Oma’s baked cauliflower:
Cool cauliflower in salted water until tender.
Drain.
Separate onto baking dish
Pour heavy Creme and sour cream and mix in baking dish
Sprinkle with spices of your preference ( at least some salt) and bread crumbs
Bake uncovered at 350 until light brown on top. Usually 40 minutes or so.
Enjoy
Re: conundrum: heavy creme - btfc - 11-29-2021
That sounds good.
Re: conundrum: heavy creme - Fritz - 11-29-2021
I like cauli, but it complains ... loudly.
Re: conundrum: heavy creme - Lux Interior - 11-29-2021
Open & chug.
Re: conundrum: heavy creme - mrbigstuff - 11-29-2021
A savory sauce, pasta or meat. But you can sub it in for any recipe calling for milk, although I'd prob split it in half with milk.
Re: conundrum: heavy creme - rgG - 11-29-2021
That much heavy cream would literally kill lactose intolerant little old me.
Re: conundrum: heavy creme - Speedy - 11-29-2021
Lux Interior wrote:
Open & chug.
Yup.
Re: conundrum: heavy creme - Fritz - 11-29-2021
too rich to chug for me. maybe a tbsp at a time.