Recipes with heavy whipping cream

Fire-roasted poblano chilis line the pan as the crust, filled with a silky Monterey Jack and egg custard made with homemade crema fresca. A crustless Mexican pie that's golden, smoky, and rich.

Decadent brownies layered with gooey caramel, crunchy walnuts, and rich chocolate glaze topped with toasted coconut. These over-the-top treats are pure indulgence.

Quick Hawaiian cream pie with vanilla pudding folded into whipped cream, crushed pineapple, mashed banana, and a topping of toasted coconut and pecans in a flaky baked crust.

Butter, chocolate and peanut butter together make this cake super moist, chocolaty, buttery, fluffy and delicious.

Decadent chocolate cream pie with a graham and Oreo cookie crust filled with chocolate ganache folded into whipped cream and studded with extra crushed Oreos.

Baked key lime pie with a tangy custard filling of egg yolks, sweetened condensed milk, and tart lime juice in a buttery graham cracker crust. Topped with vanilla whipped cream and lime slices.

Pan-braised veal chops smothered in a Boursin, Dijon mustard, and cream sauce with Swiss cheese, then broiled until bubbly and golden. A French-inspired dinner for two.

Creamy banana split cheesecake with a graham cracker crust, baked in a water bath. Made with two pounds of cream cheese, sour cream, and ripe mashed bananas.

New Orleans oyster loaf fills a hollowed, butter-toasted French bread with hot sauteed oysters, Tabasco, and optional cream. La Mediatrice is a classic Gulf Coast peacemaker sandwich.

Roasted Chicken Breasts with Cranberry Port Sauce recipe

Platanos con crema: warm butter-softened bananas sprinkled with sweet sherry and sugar, topped with vanilla whipped cream. A quick Latin American dessert ready in minutes.

Fluffy no-bake butter pecan mousse made with cream cheese, brown sugar, toasted pecans, and whipped cream. Ready in 25 minutes with just 7 ingredients. Spoon into dishes and chill.

Velvety Spanish-inspired almond soup simmered with chicken stock, celery, garlic, and mace, then puréed and finished with heavy cream. Topped with toasted almonds.

Chilled curried avocado soup blended silky smooth with cream and vegetable stock. A no-cook, 6-ingredient cold soup that's rich, spiced, and ready after a quick chill.

Cream cheese Snickers candy bar pie folds melted Snickers and peanut butter into a light cream cheese mousse, lifted with whipped cream and egg whites and set in a pastry shell. A chilled chocolate-caramel-peanut showstopper.

Kurant vodka cheesecake baked in a water bath with a graham cracker-almond crust, topped with fresh strawberries glazed in strawberry jelly spiked with more Kurant vodka. A showstopper dessert.

English cheese pie with sieved cottage cheese, cream sherry, rosewater, and currants in a from-scratch butter pastry crust. A fragrant Tudor-era custard dessert.

Coconut-almond cheesecake with vanilla wafer crust tastes like a Mounds bar in creamy, baked form and makes an impressive dessert for chocolate lovers and coconut fans.

Santa's chocolate pie is a frozen mousse pie in a baked shell, built on melted chocolate, marshmallow creme, and whipped cream, with a whisper of coffee and almond. A make-ahead holiday dessert.

Madu's incredible Pineapple Utopia desert. Note: I strongly suggest that you make two. (That way other people can have some after you eat the first one yourself.)

Try something different when it comes to salads with this scrumptious potato salad that will have you reaching for a second and maybe third helping!

Rich cheddar beer soup with diced ham, jalapeños, cream, Worcestershire, and dry mustard. A hearty, pub-style cheese soup with real kick that warms you from the inside out.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Salmon and spinach cannelloni filled with ricotta, poached salmon, and chopped spinach, blanketed in a reduced tomato-cream sauce and baked under Parmesan. Rich, restaurant-style pasta for company.

Velvety Kahlua cheesecake with coffee liqueur, whipping cream, and a buttery zwieback crust. Baked until barely set, then slow-cooled for a silky, boozy, after-dinner showstopper.

Showstopping three-layer cappuccino torte with a nutty graham crust, thick semisweet fudge layer, and espresso chocolate buttercream. A make-ahead dessert that chills overnight.

Haitian French toast soaked in fresh orange juice, cream, and warm spices, then pan-fried until deeply golden. Caribbean brunch with bright citrus depth.

Stunning layered fruit terrine with strawberries, kiwi, mango, and papaya set in white grape juice gelatin. Served with a honey-raspberry cream dressing.

Roasted beef tenderloin served with a French-style white wine cornichon tarragon sauce finished with Dijon mustard butter. A classic dinner-party main that cooks in under 25 minutes.

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.

Tender banana sheet cake rolled around sweetened whipped cream, topped with glazed raspberries. An elegant dessert that looks impressive but uses simple ingredients.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Spice-crusted chicken and smoky andouille sausage bake in a creamy sauce with artichoke hearts, mushrooms, and fresh tarragon under a golden Parmesan breadcrumb crust. Big Cajun flavor, serious crowd-pleaser.

Creamy, rich and delicious frozen peach souffle is served with lemony raspberry sauce. They are an absolutely tasty pairing, especially in a hot summer day!

A showpiece Christmas coconut layer cake with tutti-frutti filling loaded with pecans, candied cherries, golden raisins, and coconut, then frosted with almond whipped cream. Holiday baking at its finest.

Traditional Irish carrageen pudding set with seaweed, sweetened with honey and lemon, then lightened with whipped cream and beaten egg white. A delicate, silky cold dessert.

Light and airy cantaloupe chiffon pie with pureed and cubed melon, fluffy egg white meringue, and whipped cream in a pie shell. A retro summer dessert that floats off the fork.

Sautéed chicken, broccoli, and zucchini with sun-dried tomatoes and a splash of cream over linguine. A veggie-loaded pasta with a hint of heat from red pepper flakes.

Stovetop cantaloupe custard pie with pureed melon cooked into a thick, silky filling, poured into a baked shell, and topped with fresh whipped cream. Simple, old-fashioned, and full of melon flavor.

Elegant chicken breasts with a mousseline-style spinach filling tucked under crispy skin, finished with a glossy Madeira pan sauce. A restaurant-worthy dinner you can prep a full day ahead.

Try this succulent crockpot dish where potatoes and leeks simmer in a creamy sauce all day long.

Le Montrachet lobster bisque: classic French restaurant-style bisque made from real lobster shells, white wine, brandy, sherry, and heavy cream. The kind of soup that earns its place at a fine-dining table.

Snickers bar cheesecake on a chocolate wafer crust, loaded with chopped Snickers throughout, topped with fudge sauce and whipped cream. A candy bar lover's dream dessert.

Rigo Jancsi, the classic Hungarian chocolate cake with two layers of rich sponge filled with rum-spiked chocolate cream and topped with a glossy chocolate glaze. An elegant European pastry.

Classic lobster Newburg with whole boiled lobsters in a rich sherry, brandy, and cream sauce thickened with egg yolks. Served over toast points.

French-style mussels Dijon steamed in white wine and finished with a creamy Dijon mustard sauce. Sharp, rich, restaurant-grade. Eat with crusty bread to mop up the sauce.