HOT PICKS::

   The Editor’s Choice

©2007 The Savvy Homemaker, Inc. All rights reserved.

. . . ˜–—™ . . .

CHOCOLATE ::

VANILLA ::

MAKE AHEAD ::

SUPER SIMPLE ::

SPICY ::

KID FRIENDLY ::

GIFT QUALITY TREATS ::

FAMILY FAVORITES ::

INSTANT GOURMET ::

FOOD FACTS ::

EXPERT TECHNIQUES ::

QUICK-N-TASTY ::

INTERNATIONAL ::

RECIPE OF THE DAY ::

                    BLUEBERRY PARFAITS

             "The Crème Fraiche is a type of cream resembling sour cream,

                  but softer, with a bit of a sweet, creamy tang. Use it to

                             garnish anything from pies to soup.

                 Ingredients:

                    Crème Fraiche:

                    2 tablespoons buttermilk

                    1 teaspoon white vinegar

                    2 cups heavy whipping cream

                    1/2 cup white sugar

 

                    Vanilla Pudding:

                    2 cups milk

                    1/2 cup white sugar

                    3 tablespoons cornstarch

                    1/4 teaspoon salt

                    1 teaspoon vanilla extract

                    1 tablespoon butter

                    2 eggs

   Method:

    Crème Fraiche:

    1.  Mix together buttermilk, heavy cream and vinegar. Allow to sit at room

    temperature for one hour.

    2.  Beat whipping cream mixture and sugar together until desired consistency

    is reached.

    .

    Vanilla Pudding:

    3.  In medium saucepan over medium heat, stirring constantly, heat milk until

    boiling. Allow to boil at least 1 minute, while continuing to stir, reduce heat.

    4.  In a bowl, combine sugar, cornstarch and salt. Pour into hot milk

    mixture, a little at a time, stirring until dissolve.

    5.  Reduce heat to low.

    6.  With a wire whisk and medium size bowl, beat eggs well until foamy and

     fully incorporated.

    7.  Using a ladel, SLOWLY pour a thin stream of, approximately 1 cup, of

    scalded milk mixture into the foaming eggs while, at the same time,

    beating eggs constantly with wire whisk. Beat until eggs and 1 cup of

    scalded milk mixture are fully incorporated.

    8.  Also in a thin stream, SLOWLY, pour the incorporated, milk and egg

    mixture into the hot milk, allow to cook over a low heat, stirring constantly.

    .

    Note: This technique allows the eggs to be introduced to the hot milk slowly.

    Eggs introduced to a high temperature too quickly will cook on impact

    causing them to curdle.

 

      Servings Per Recipe: 8

                                                        NUTRITION

                                                        Calories: 148

                                                        Total fat: 3.3g

                                                        Cholesterol: 22mg

                                                        Sodium: 97mg

                                                        Total Carbs: 20.1g

                                                                  Dietary fiber: 0g

                                                        Protein: 3.4g

                                                       

 « previous | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | next »