Heavy Cream Homemade Food
HEAVY CREAM FRIED EGGS
Rather than cooking eggs in butter or oil, you can "fry" them in heavy cream and upgrade their flavor at the same time. As the heavy cream boils, the liquid butter fat separates from the butter solids, which then start to brown -- essentially frying the eggs and imparting a nutty flavor. Here, we season the heavy cream with fresh thyme, garlic and red pepper flakes, creating the perfect egg topper for avocado toast but the possibilities are endless. The secret to success is starting with a thin layer of cream in a nonstick skillet and a tight-fitting lid. If you don't have a lid, no worries; a heatproof plate or a baking sheet will work just fine.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Add the heavy cream, thyme sprigs, garlic, red pepper flakes, 1/4 teaspoon salt and a few grinds of black pepper to an 8-inch nonstick skillet. Crack the eggs on top and season with 1/4 teaspoon salt and a few grinds of black pepper. Bring to a simmer over medium-low heat and cook until the cream starts to caramelize around the edges and the egg whites are just set, 3 to 4 minutes. Remove the skillet from the heat and cover with a tight-fitting lid until the yolks are slightly firm but still a bit runny, about 1 minute. Use a spatula to remove the eggs to a plate; discard the thyme sprigs.
HEAVY CREAM
i found this on about.com and wanted to store it here so i did not lose it -- i never seem to have enough heavy cream and this is so much cheaper and faster.
Provided by Inspiritual
Categories Low Protein
Time 2m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Melt the butter.
- Pour it into the milk, and stir.
- Use in place of one cup of heavy cream.
- Note: This substitute will not whip.
- Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.
Nutrition Facts : Calories 659.1, Fat 68, SaturatedFat 43, Cholesterol 188.1, Sodium 629.4, Carbohydrate 8.6, Sugar 0.1, Protein 6.6
HEAVY CREAM BISCUITS
America's Test Kitchen; cream biscuits contain no butter. The fat needed to make these biscuits tender comes from the heavy cream--do not substitute a lower fat product.
Provided by ratherbeswimmin
Categories Breads
Time 37m
Yield 8 biscuits
Number Of Ingredients 5
Steps:
- Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
- Whisk the flour, sugar, baking powder, and salt together in a big bowl.
- Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
- Turn the dough out onto a lightly floured surface and gather into a ball.
- Knead the dough briefly until smooth, about 30 seconds.
- Pat the dough into an 8-inch round, about 3/4-inch thick.
- Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.
- Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
- Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
- Transfer to a wire rack; let cool for 5 minutes, then serve warm.
- Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
- They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.
- Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.
Nutrition Facts : Calories 272.4, Fat 16.8, SaturatedFat 10.3, Cholesterol 61.1, Sodium 253.7, Carbohydrate 26.4, Fiber 0.8, Sugar 1.2, Protein 4.1
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HOW TO MAKE HEAVY CREAM AT HOME: 15 EASY …
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- Unsalted Butter and Whole Milk. Use a 1-to-3 ratio of butter and whole milk in your recipe. For every 1 cup (237 mL) of heavy cream your recipe calls for, use 1/4 cup (57 g) of butter and a 3⁄4 c (180 mL) of milk.
- Unsalted Butter and Half-and-Half. Use butter and half-and-half as a substitute for whipped cream recipes. For whipped cream dishes, combine melted butter and half-and-half at a 1:7 ratio.
- Greek Yogurt and Milk. An equal mixture of Greek yogurt and milk helps thicken soups and sauces. If your recipe calls for 1/2 cup (188.5 mL) of heavy cream, mix 1⁄4 c (59 mL) of Greek yogurt and 1⁄4 c (59 mL) of milk together and add them to the recipe.
- Half and Half. Substitute half-and-half for heavy cream in any non-whipped cream recipes. Since half-and-half is already 50% heavy cream, it’s a pretty good alternative to the real deal—just use 1 c (240 mL) of half-and-half for every 1 cup (237 mL) of heavy cream listed in the recipe.
- Coconut Cream. Create a variety of vegan-friendly dishes with coconut cream. Add 1 c (240 mL) of coconut cream for every 1 cup (237 mL) of heavy cream required in your recipe—just note that it might add some coconut flavor to the final dish.
- Sour Cream. Replace heavy cream with sour cream at a 1-to-1 ratio. If your recipe asks for 1⁄2 c (120 mL) of heavy cream, add 1⁄2 c (120 mL) of sour cream instead.
- Crème Fraîche. Give some tangy flair to your desserts with crème fraîche. Add crème fraîche to your dishes at a 1:1 ratio with heavy cream. So, 1⁄3 c (79 mL) of heavy cream would equal 1⁄3 c (79 mL) of crème fraîche, 2 US tbsp (30 mL) of heavy cream would equal 2 US tbsp (30 mL) of crème fraîche, and so on.
- Evaporated Milk. Grab some evaporated milk for non-whipped cream recipes. Add the same amount of evaporated milk as heavy cream listed in your recipe, whether that’s 1 cup (237 mL), 1/4 cup (59 mL), or 1 tbsp (15 mL).
- Mascarpone Cheese. Replace heavy cream with mascarpone for sweet treats. Add the same amount of mascarpone as heavy cream that’s listed in your recipe. Some people even like to use mascarpone as a tasty topping for their desserts.
- Cream Cheese. Cream cheese adds valuable thickness to frostings and sauces. Mix in the same amount of cream cheese as heavy cream that’s listed in the recipe; although it’s not a good substitute for whipped cream, cream cheese is a good thickener for many savory dishes and sweets.
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- Sweet Cream Cake. The addition of heavy cream in the batter gives this simple cake base a lovely rich crumb. Use it however you would a basic white cake: Fill and frost it with buttercream, dollop your favorite fruit jam (we like raspberry) or lemon curd between the layers, or use it in a decadent trifle.
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