Tag Archives: cream

Chef Joey parked in Rose’s space! 🎄🎄🎄 Make Creme Brulee for Christmas🎄!

Reposting this Chef Joey yum yum. ❄❄❄Make it special for the holidays!🎁🎁🌃 – R.T.

Crème Brulée!

Text and recipe by Chef Joey

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💜Rich, Chef Joey, Gigi and Santa!

What is a magical dessert that sounds too good to be true?

It is none other than Crème Brulée!

This delicious concoction, traditionally made with vanilla flavoring, first started appearing in cookbooks around 1690. It was translated into English mid-1700’s but kept the name. By 1800 it was called “Burnt Cream” in England.

Other names are Crème Anglaise. In Spain it is called Crema Catalana and is the dessert served once a year on Saint Joseph’s day (March 19). But instead of vanilla, it is flavored with the zest of lemons or oranges. You can do Nutella, chocolate, raspberry, etc – that’s what is so great about this dessert!

I recently reintroduced myself to this dessert, thanks to my new friends Stephanie and Penny who were constantly being served custard, which is cooked on top of the stove vs baking. It is an easy technique, and you don’t have to put the sugar on top and burn it.

It’s a delicious concoction that takes minutes to prepare and can be made ahead of time and keeps for a couple of days!

You will need ramekins for individual servings – or a glass pie plate will do for family style.

For the basic recipe you need:

1 quart of cream

6 eggs, separated

1 cup of sugar

and a vanilla bean!

I’ll list them below again. The fun is you can substitute the vanilla and add lemon, orange, almond, chocolate, pistachio, coconut etc – endless combinations!

So turn your oven on to 325, separate the eggs and save the whites for breakfast.

Add ½ cup sugar to the yolks and whisk until light in color and very fluffy.

In the meantime, add the seeds from the vanilla bean to the milk/cream in your sauce pan and bring to a boil.

Let it sit for 15 minutes to cool down, then slowly add it to the eggs whisking constantly.

Prepare your baking pan by placing the ramekins in the large rectangle pan.

Fill the ramekins with the filling, then pour HOT water into the holding pan – so it comes up just over halfway up the ramekins or pie plate.

Place in your hot oven and bake for 45 minutes.

The center should be a little jiggly and yet firm to the touch. Depending on your oven, adjust the cooking time.

Remove from the oven, take the ramekins out of the water, place on a cookie sheet and bring to room temp, then refrigerate.

They are ready to eat like this or dust with the rest of the sugar, just a light coating, and using a blow torch, fire it evenly on the sugar until it melts! You can do it under the broiler, but just keep a close eye on it!

Ingredients:

6 eggs separated

1 quart cream or milk

½ cup sugar

1 vanilla bean (just the interior seeds)

325 degree oven – rectangular pan – 8 ramekins

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💜Gigi!💜🎄🎅❄⛄

Calves are born into a world of abuse

I’ve made some sections bold. -R.T.

By Dan Paden
 
Many consumers don’t realize (probably because they’ve never really thought about it) that cows produce milk for the same reason that human mothers do: to feed their babies.

Given the opportunity, cows are excellent mothers. They’re smart, sensitive animals, and their maternal instinct is just as strong as ours.
 
But on dairy farms, they are repeatedly impregnated and then forced to watch helplessly as their terrified babies — whom they carry for nine months, just like us — are torn away from them again and again.

In order to squeeze as much milk as possible out of them, dairy farms keep them almost constantly pregnant. They give birth to calf after calf, year in and year out.
 
This is just one reason why PETA urges consumers to ditch dairy products. Our latest eyewitness exposé of the dairy industry provides several more.
 
Daisy Farms, a Texas-based milk supplier to Daisy Brand sour cream and cottage cheese—which can be found in supermarkets all over the U.S.—claims that it has the “best cared-for cows on the planet.” It refers to them as “princesses,” “queens,” “our babies” and “our pets.” 
 
But after receiving a disturbing tip from a whistleblower who reported that many calves on this farm were visibly ill—coughing, trembling and/or unable to stand—we took a look ourselves and found that Daisy Farms is just a plain old, run-of-the-mill factory farm.
 
The cows are confined to massive sheds and some had no choice but to stand and lie down in their own waste.

PETA’s eyewitness saw workers put a rope around one cow’s head and pull her off a resting area. She slipped and fell on her udder on the slick feces-coated floor before being led away to be milked. 
 
Cows were kicked, whipped and jabbed with pens and a knife—even while they were in labor.

Workers twisted their tails, which can cause the animals severe pain and even break the bones inside.

Two cows with severe lacerations on their tails were not treated by a veterinarian, to the knowledge of PETA’s observer, including one whose wound was seen bleeding more than three weeks after her tail was severed.

Some sick cows were finally shot, while others were killed by injection to induce a heart attack—while they were fully conscious.
 
When cows at this farm had difficulty giving birth, workers used chains to drag their calves out of their wombs, causing them to cry out and defecate. The calves were not even allowed to nurse, because their mothers’ milk is sold
for human consumption. Instead, they are torn away from their mothers within hours of birth. Some are force-fed milk taken from another cow. Several newborn calves drowned when workers shoved tubes down their throats and milk was forced into their lungs instead of their stomachs.
 
Newborn calves also had holes punched into their ears and numbered tags clamped onto them, and their heads were smeared with a caustic paste to destroy their sensitive horn tissue—all without any painkillers. Nearly all cows born on dairy farms have tissue that will develop into horns if left alone, but most are cruelly “dehorned”—either via caustic paste, as in this case, or by other harsh methods such as gouging out the tissue with a sharp metal scoop as they struggle and cry out in pain.
 
When cows’ bodies wear out from constant pregnancy or lactation—after about five years—they are slaughtered.
PETA has said it before, but it’s worth repeating: The only way to ensure that no animals suffer for your sour cream, cheese, milk, ice cream and yogurt is to go vegan. By choosing kinder, plant-based options, like almond and soy milk, vegan cheese and sour cream, coconut-milk coffee creamer and cashew-milk ice cream, we can let animals live in peace.