Posts Tagged ‘whipping cream’

This is an easy and elegant dish to make. It needs to set up in the fridge for several hours so plan your time accordingly when making it.

If I am making this for just our family I half the recipe.  Based on what I have, the full recipe fills 3 x 4oz ramekins + 4 x 7oz ramekins.

We make this recipe so often we have a creme brulee torch. They do not cost very much and make darkening the sugar much easier.  If you do not have one bake in the oven as directed below.


Adapted from The Complete Canadian Living Cookbook

Raspberry Creme Brulee

3 cups whipping cream
8 egg yolks (whites can be frozen for later use)
1/3 cup granulated sugar
2 tsp vanilla
1-2 cups fresh cleaned raspberries

1/2 cup granulated white sugar (for topping)

Preheat your oven to 350F.

In a pan over medium-high heat add your cream and heat until it is steaming (not boiling).

In a bowl whisk together your egg yolks with your sugar. Mix well. Now you need to temper your eggs. Pour in 1/4 cup of the hot cream and mix well. Then pour in another 1/2 cup of the hot cream, mixing well again. At this point your eggs should be tempered and you can slowly pour the rest of the hot cream in. Whisk and add vanilla. Skim off foam with a spoon.

Add a minimum 6 raspberries to each ramekin. Pour egg mixture into  ramekin with raspberries. Place in a large casserole pan. Pour in enough boiling water to come halfway up the sides of ramekins.

Bake in oven for 30 minutes or until edges set, centres still jiggle and toothpick inserted comes out creamy. Remove from water bath and let cool on racks. Once cooled relocate to the fridge, cover and leave for several hours until set.

Turn oven to Broil and move oven rack up. Place ramekins on rimmed baking sheet.  Sprinkle sugar evenly over entire top of ramekins.  Broil approx. 6 inches from heat for 2 – 5 minutes or until sugar bubbles and darkens.  Remove from oven and let cool down enough to place back in fridge for at least 30 minutes before serving.

To serve put single ramekin on a place and sprinkle fresh raspberries on top.

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A subtle hint was dropped last week that there was too much pasta on the menu. My response “definitely no Italian in your blood and suck it up because that’s the number one choice of the little people”. Suffice to say we went through a week of baked potatoes and now are back to having pasta in the rotation. Another hint came this week in that perhaps less tomato (healthy) based sauces and more alfredo (fattening) sauces would make the pasta more appealing. Wanting to please everyone I conceded…and this was the result.

Approx. 45 minutes from start to finish.

Alfredo Style Baked Shells with Peas, Parmesan and Pancetta

1 tbsp butter
1/2 cup fresh bread crumbs
1/2 cup grated parmesan cheese
1/2 – 3/4 cup pancetta (thicker slices cube it, thinner slices cut into strips)
1/2 cup chopped onion
2 garlic cloves, minced
1.5 cups frozen peas
White Sauce (recipe below)
1 pkg (400-500g) pasta shells

White Sauce
This is your basic bechamel sauce. You can modify it very easily to suit your taste (add in different cheeses) and/or change it up each time. This version is also on the thinner side as it does thicken while being baked.

2 tbsp butter
2 tbsp flour
3 cups milk (we use 2%)
1/2 cup whipping cream
1 tsp (or more) garlic powder (in this recipe I prefer powder to minced)
salt & pepper to taste

In saucepan make your rioux by melting butter in saucepan…med high heat.  Add flour and cook for approx. 1 minute without browning.  Whisk in milk, cream, garlic powder, salt and pepper bringing to a boil. I throw in a handful of parmesan at this point and mix until well combined. Reduce heat to low and simmer for approx. 10 minutes. Sauce will thicken slightly.

The main event

In small saucepan melt butter over med-high heat.  Fry bread crumbs, stirring until crisp and golden about 4 minutes.  Remove from heat and add 2 tbsp of  parmesan cheese.  Put aside.

In second saucepan cook pancetta and onion until bacon crisp and onion softened.  Add in garlic and cook for another minute or so.  Stir in peas and white sauce…combining everything and simmering for 2 minutes.

At the same time in a pot of boiling water get your pasta cooking and cook until just slightly under cooked.  Drain, return to pot.

Toss together pasta, pancetta mixture and remaining parmesan cheese.  Pour into greased casserole dish (8 inch approx).  Sprinkle with toasted bread crumb mixture.

Bake in 350 oven until pasta is bubbly, 20-30 minutes.

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We are not huge dessert people…although I do love to try different recipes at times.   This is Oh My Goodness delicious.   And is sure to impress.

Adapted from: ATCO Blue Flame Kitchen

Grilled Angel Food Cake with Strawberries

3 cups whole strawberries, sliced & stems removed
1 tbsp orange liqueur or juice
1 tbsp marmalade or apricot jam
1 prepared angel food cake

Place your strawberries in a bowl. Remove one cup and set aside. Add orange liqueur/juice and marmalade/apricot jam.  Mash with a potato masher until most of the bigger pieces are crushed.  Set aside.

Cut angel food cake into 12 slices. Lightly oil your BBQ and grill slices until lightly browned on both sides. Spoon mashed strawberries evenly over angel food cake slices and sprinkle with reserved chopped strawberries.

Serve with whipped cream if you wish & eat immediately.

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