cream

[CreamPuff63]

Creme Anglaise

Ingredients:

250g Full Cream milk
250g Thickened cream
80g sugar
6 egg yolks
1 tsp vanilla essence or zest of citrus of choice

Method:

Put all ingredients into TM bowl and blend for 20 seconds on speed 7.

Cook for 8 minutes at 90 degrees on speed 3.

Serve hot as pouring custard or cold as thicker spooning custard.

Source: EDC page 155

[Thermomixer]

OK ......... that is a new version of the Cream Anglaise - sorry, thought you meant the Creme Patissere.

Yeah - for me the temp is too high - bugger, with 8 egg yolks too !!!!

Will check in my "bible" on that point and reply later.

[Thermomixer]

Yes - especially as there are only yolks - it is not the cream.  If the temp gets up over about 85^oC it will tend to curdle.  Have to check this out - if there are only yolks then you need to keep the temp lower, adding whites of eggs and flours will enable it to set harder and at a higher temp.

[CreamPuff63]

Much appreciated TMXR

[Sundari]

Another cream question - is there anything that can be made using cream that has been left too long in the fridge? it smells sort of like yoghurt/sour cream and has really thickened on the top and then creamy liquid underneath. I had a taste and it seems OK?


On another note I just did an experiment - poured off the cream layer from our raw organic milk and made butter. So now I have some organic butter made from raw milk.

[Thermomixer]

Oh you young people !!!    Milk used to come unhomogonised in bottles and we used to fight to see who could score the cream.  My grandmother used to milk her own cow and we would sometimes help skim the cream and make butter (not in a Thermomix !!)  Good work Sundari - pure organic butter like my grannie made 

The sour cream can be used to make scones/batters as you would with buttermilk - they make great scones.  Baking in general - you may need to add some milk.It can be used to make salad dressings, smoothies,....

Just one thing - if it has some dry crusty bits under the rim inside - just use a tissue to wipe those off first.  Otherwise it will be fine (if the bottle didn't explode it should be good to go)

[gertbysea]

No sour cream or milk was ever thrown out in our house. My mother used top make sour cream cookies. Or put it in the mashed potatos. Delish. I usually make salad dresing with my cream which has soured.


Gretchen

[cookie1]

My Mum used sour cream or milk to make her scones. I have never tasted scones or puff pastry like she could make. She just had the 'knack'.  All she ever did with the scones was the cream/milk and 3 cups of SR flour and water if she needed it. I can't do it at all. She broke all the rules by kneading the mix and it was always very wet and sloppy. They tasted amazing.

[Thermomixer]

LOL - just had this sent thru yesterday - burgers using sour cream http://allrecipes.com/Recipe/Sour-Cream-Burgers/Detail.aspx?ms=1&prop25=23910480&prop26=DailyDish&prop27=2009-09-21&prop28=DailyRecipe&prop29=FullRecipe&me=1

[Shayla]

Hi Jeff,
your recipe is for sour cream not cream that has gone sour! Try this for real smelly cream:
http://keyingredient.com/recipes/92204/norwegian-sour-cream-cookies/
We have made these cookies every time we have cream gone off - in fact I often leave the cream an extra few weeks - they are very moreish.
Shayla in Cape Town - feeling like summer is coming!

[Sundari]

I made the scones with the cream and they came out pretty good for my first ever attempt at scones.

[cookie1]

Congratulations.

[mama_bel]

I can sometimes get cream in bulk.  I make tons of butter and freeze the butter.  I use the buttermilk in baking, mashed potatoes, whatever I'm making...

What else would you make if you had lots of cream?  It's the pouring type, with nothing added.  That Coppo del Nonno is delish, but I only made it for a dinner party, it isn't an everyday food!

I also have heaps of milk (from our cow).  I'm making yoghurt, and making 'cheese' from the yoghurt (basic labna, is it called?)...  But what else?

Because I have heaps and heaps of eggs I often make custard for the kids.  Not sure what else to do to make the most of our abundance...  Ideas appreciated!

[Thermomixer]

The cottage cheese is good to use it up.  Freeze milk in ice cubes to make creamy sorbets/ice creams.  Dulce de leche http://www.forumthermomix.com/index.php?topic=890.0

[CreamPuff63]

In the name of research....Just filling in the How To section:
MMn looking at lots of stuff if anyone can correct me: freeze icecubes and then makefruit sorbets and ice creams.....not going to argue with recipes from EDC book....