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cooking.nytimes.com
This recipe is by Rena Coyle and takes About 1 hour 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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I use this filling for cream puffs and eclairs. It's so light and fluffy and absolutely decadent.
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Awesome Chocolate Pudding This was adapted from a recipe by a famous TV personality, but I have altered it so significantly that it is now my own: much less cream...
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For perfect mashed potatoes to serve with turkey, meatloaf, or short ribs, a mixture of russets, butter, buttermilk, cream, and salt is the simple answer.
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A chocolate cake infused with caramel? Quit playin' with our heart!
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Panna cotta, a classic Italian dessert, is flavored in this recipe with lemon zest and lemon juice. It's luscious, refreshing, and has a smooth and silky texture.
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A simple mix of fruit and cream dating back to 16th-century England.
cooking.nytimes.com
When you want a pumpkin dessert, but not the heft of a pie, this light and creamy make-ahead custard will do the trick It's surprisingly simple to prepare; just combine the ingredients in a saucepan, heat, then strain through a sieve and chill for at least 3 hours Divine.
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Get Muffin Tin Strawberry Pies Recipe from Food Network
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Get Creme Brulee Without a Torch Recipe from Food Network
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Get Mashers Recipe from Food Network
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Cooked apples and cream spiced with cinnamon, speckled with pecans and streaked with caramel.