Spiced Cream for New Orleans Bread Pudding |
|
 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Spiced Cream Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997 Ingredients:
1 quart heavy cream |
1/4 cup granulated sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon nutmeg, freshly grated |
Directions:
1. Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes.
2. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
|
|