Cream recipe collection

Aunt Salli's Classic creamy rice pudding topped with whipped cream.

Vichyssoise is the chilled French leek and potato soup, enriched with heavy cream and half-and-half, finished with snipped chives. Silky, cold, and the original elegant summer first course.

Aunt Grace's fruit mayonnaise folds a cooked pineapple-orange custard into whipped cream for a light, fluffy, sweet dressing. A vintage spread that turns a simple bowl of fruit salad into something special.

For best results slice the cake chilled, but let sit 1/2 hour at room temperature before serving.

Banana split squares with Oreo crust, layered vanilla and strawberry ice cream, bananas, and homemade fudge sauce. No-bake make-ahead frozen dessert for a crowd.

Christmas eggnog from scratch with bourbon, brandy, heavy cream, milk, and vanilla ice cream folded in for body. A big-batch holiday party punch finished with grated nutmeg.

Best pecan pralines made rich with heavy cream and brown sugar, studded with pecan halves and cooked to the soft-ball stage. A creamy, caramel-deep Southern candy that melts in your mouth.

This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor.

Cheddar olive tart: a savory custard of eggs, cream, sharp cheddar, and sliced black olives baked into tart shells. Brunch or appetizer, ready in 40 minutes from a single bowl.

Chocolate mocha mousse: a French-style chocolate mousse with strong coffee, butter, egg yolks, and clouds of whipped cream and stiff egg white. The classic dinner-party finale, made the proper way.

Chocolate sponge roll cake filled with vanilla whipped cream and dusted in powdered sugar. A classic Swiss-roll method built on separated eggs for a light, flexible crumb that spirals without cracking.

A silky cream sauce built on butter-sweated onion, pepper, celery, and garlic simmered in milk, thickened with roux, then strained smooth and enriched with cream. A versatile foundation sauce.

Creamed oysters in a silky butter-and-cream sauce with a hit of nutmeg, lemon, and paprika, spooned over hot buttered toast. A classic East Coast seafood supper from the New England playbook.

No-bake margarita pie with buttery pretzel crust, fresh lime filling spiked with tequila and triple sec, and clouds of whipped cream.

Cold soups make for excellent summer fare. The best vichyssoise I ever had in my life was at a French restaurant during a Montreal summer. Humor me. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.

This no-baking cheesecake is creamy, rich and smooth, fresh berries give the fruity and refreshing taste.