EGG CREAM RECIPE RECIPES
NEW YORK EGG CREAM RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories beverage
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 serving
Number Of Ingredients 3
Steps:
- Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold.
EGGNOG ICE CREAM RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories dessert
Total Time 125 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 1 quart
Number Of Ingredients 6
Steps:
- In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.
- Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.
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Total Time 50 minutes
Category Dessert
Calories 434 calories per serving
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Total Time 50 minutes
Category Dessert
Calories 434 calories per serving
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NEW YORK EGG CREAM RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.1
Total Time 5 minutes
Category beverage
Cuisine american
Reviews 4.1
Total Time 5 minutes
Category beverage
Cuisine american
- Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold.
See details
EGGNOG ICE CREAM RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 3.2
Total Time 125 minutes
Category dessert
Cuisine american
Reviews 3.2
Total Time 125 minutes
Category dessert
Cuisine american
- Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.
See details
EASY EGG CUSTARD RECIPE | EPICURIOUS
This classic dessert remains a standout for its sophisticated yet mild flavor and its creamy texture. Ideally sized for a kids' snack but worldly enough for a dinner party, it takes just 15 minutes of prep time and can be stored in the refrigerator, covered, for up to 3 days. (It's even better the afternoon after you've made it.)
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- 9. Let the custard cool in the water bath for about 2 hours before serving.
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EGG YOLK COOKIES RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
I love making homemade angel food cakes and meringues, but unfortunately hate the waste of egg yolks. Recently, my range decided not to cooperate on my daughter's birthday, so I attempted three times in one day to make her 'promised' angel food cake...resulting in 36 egg yolks left over...YIKES! I made a ton of my Homemade Neverfail Egg Noodles, but I could only stand to have so many noodles made ahead, so I was on a mission. This is the recipe I found, then modified, from one of my Open Line Cookbooks (a radio station recipe program I loved listening to with Mom as a young girl). The recipe does not require chilling prior to rolling and baking, but I prefer to anyway, and in between cookie sheets. I like to double this recipe, as well as most cookie recipes to be quite honest. I think this would also work well pressed out as a cookie dough for a dessert pizza, although I haven't tried that yet. I have also used frozen egg yolks with great success, so there is no need to take on both an angel food cake project or meringue project and cookies in the same day. These also freeze well after baking; I haven't tried freezing them before baking yet. I hope you find this recipe as useful as I do!
From food.com
Reviews 5.0
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Calories 70.9 per serving
From food.com
Reviews 5.0
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Calories 70.9 per serving
- Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.
See details
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Treat the family to this baked egg custard for a comforting dessert. Serve warm or leave to cool in the fridge overnight and enjoy with poached fruit
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Total Time 50 minutes
Category Dessert
Calories 434 calories per serving
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Calories 434 calories per serving
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