107 homemade heavy cream from milk Recipes

heavy cream, milk, ready made coffee (just boil 1/2 cup water and add 3 tsp of instant coffee, or use leftover), cream for topping (optional), caramel sauce, ice cubes

evaporated milk, heavy whipping cream, milk, sugar, chocolate syrup, instant coffee granules, vanilla extract, almond extract, brewed coffee

butter, garlic clove, minced, unbleached flour, vegetable broth, homemade preferably, half-and-half or 2 tbsp heavy cream or 2 tbsp milk, baby spinach, chopped (not frozen ), salt, ground fresh nutmeg

milk, divided, eggs, separated, sugar, divided, cornstarch, salt, vanilla extract, heavy whipping cream, maraschino cherries , optional

cold milk, sugar, cornstarch, salt, whole milk, egg yolks, milk, unflavored gelatine, cold milk, heavy cream, vanilla extract, egg whites, well-beaten to stiff peaks, crushed fresh strawberries

eggs (beaten ), sugar, pet milk, eagle brand condensed milk, heavy cream, butterfinger candy bars (cut into pieces), milk (add to the fill line)

sweetened condensed milk, heavy cream, milk, egg yolks, sugar

milk, heavy cream, sugar, vanilla, junket tablets, water, salt

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

cornstarch, whole milk, sugar, eggs, salt, sweetened condensed milk, heavy cream, imitation vanilla (real wont freeze well due to alcohol)

milk, heavy cream or 1/2 cup half-and-half, sugar, cocoa, cornstarch, semi-sweet chocolate chips, butter, vanilla

eggs uncooked, granulated sugar, salt, heavy cream, vanilla, drop lemon extract, milk

heavy cream, chocolate chips (bittersweet or semisweet), unflavored gelatin, brandy (or other liqueur) or 2 tbsp bourbon (or other liqueur), milk

whole milk , as fresh as possible, heavy cream (optional), fresh buttermilk, fresh lemon juice, strained, salt , if desired, heavy cream , for serving