conundrum: heavy creme

[Fritz]

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.

[btfc]

Crème Brûlée

[cbelt3]

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

[btfc]

That sounds good.

[Fritz]

I like cauli, but it complains ... loudly.

[Lux Interior]

Open & chug.

[mrbigstuff]

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.

[rgG]

That much heavy cream would literally kill lactose intolerant little old me.

[Speedy]

Lux Interior wrote:
Open & chug.

Yup.

[Fritz]

too rich to chug for me. maybe a tbsp at a time.