Recipes with cream

A soft whole-wheat bread machine loaf made tender with buttermilk and heavy cream, lightly sweetened with honey and apple juice concentrate. Just load and let it bake.

Penne with creamy roasted garlic sauce, crispy bacon, white wine, tomatoes, and Parmesan. A rich Italian-style pasta that makes a whole head of garlic taste sweet and mellow.

Hazelnut pastry cream (creme patissiere) with scalded milk, eggs, flour, and hazelnut paste, lightened with whipped cream. A professional-grade filling for pastries.

Ham and egg quiche in a crisp blind-baked shortcrust shell, with a creamy ham filling and whole eggs cracked on top so the yolks bake into golden domes. An easy brunch or lunch bake.

Makkhani murghi (butter chicken) with tandoori-style chicken in a creamy tomato sauce with garam masala, ginger, roasted cumin, and fresh green chile. India's most beloved curry sauce.

Classic French-style lobster tart with a buttery lard-and-butter pastry, sweet lobster medallions, and a silky egg-and-cream custard. An old-school dinner-party showstopper.

Norwegian fiskepudding: a silky cod mousse bound with cream and cornstarch, baked in a water bath until firm. Classic Scandinavian fish pudding served hot with sauce.

Quebec apple dumplings wrap whole apples in cheddar pastry, each cored and stuffed with rum-spiked mincemeat. Brushed with a brown sugar and lemon cream glaze, baked golden, and served warm with rum cream.

Oyster mushroom chowder with fresh oysters, mushrooms, shallots, and cream in a light roux-based broth. A quick, elegant seafood soup ready in 30 minutes.

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Pork chops in a garlic-citrus mojo with creamy mashed plantains topped with crumbled chicharrones. A Cuban-inspired weeknight dinner with bright citrus, bold garlic, and salty pork-rind crunch.

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

Quick, easy and delicious. This borscht takes very little time to make. All done in the microwave.

Jerusalem artichoke gratin with thinly sliced sunchokes layered with garlic, cooked in stock until tender, then finished with hot cream and fresh parsley. An elegant French-style side.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Lobster Bisque Elegante is a classic French-style creamy lobster soup built on a homemade stock from the lobster shells, thickened with a buttery roux and finished with cream. A restaurant-quality starter from scratch.