Recipes with cream

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.

Classic lobster bisque made from whole boiled lobsters, simmered shells for rich broth, and finished with scalded cream. Old-school New England elegance in a bowl, ready in 45 minutes.

Hard-boiled eggs baked in a luscious curry cream sauce with bright pimento strips. This elegant brunch casserole goes from prep to table in under 30 minutes.

Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.

Lamb roghan josh with toasted coriander, saffron cream, and garam masala. Tender cubed lamb simmered in yogurt sauce, finished with toasted almond flakes.

Yankee maple sugar apple pie sweetens tart apples with a full cup of soft maple sugar instead of granulated. Just cinnamon, a hint of flour, and dotted butter under a cream-washed top crust deliver heritage New England flavor.

Leave meat off the menu tonight with this scrumptious dish that you can easily make in your crockpot.

Swedish chocolate Bundt cake with melted unsweetened chocolate, heavy cream, and a breadcrumb-coated pan for a crisp crust. Dense, rich, and unfrosted.

A double-crust caramel walnut pie: walnuts simmered into a reduced-cream caramel and sealed in a tender shortcrust, served a la mode with from-scratch vanilla bean ice cream. A restaurant-worthy dessert.

A double-crust caramel walnut pie: walnuts simmered into a reduced-cream caramel and sealed in a tender shortcrust, served a la mode with from-scratch vanilla bean ice cream. A restaurant-worthy dessert.

Boozy rich eggnog from a cooked custard base with bourbon, dark rum, cognac, vanilla bean, and freshly whipped cream. Holiday punch bowl showstopper made the safe, food-safe traditional way.

Try this dish which is perfect for a meal after Thanksgiving or Christmas.

Try this dish which is perfect for a meal after Thanksgiving or Christmas.

Whisky fudge cake with melted chocolate, 16 eggs, and a generous pour of whisky baked into a dense, rich sponge. Served with clotted cream for a showstopping British-style dessert.

Rich bourbon dessert sauce made with butter, egg yolks, cream, and a half cup of bourbon whiskey cooked over a double boiler. Pour over bread pudding, ice cream, or pound cake.

Salzburger Nockerl, a classic Austrian souffled dessert with billowy egg white mounds baked over cream, butter, and currant jelly. Golden, airy, and served straight from the oven.