Lacroix Egg Creams Recipes
OPERA CREAMS
Steps:
- Combine sugar, cream, corn syrup, butter, and salt in a heavy saucepan and cook over low heat until sugar is dissolved, stirring constantly. Cook to soft ball stage (238 degrees F on candy thermometer), stirring occasionally. Remove from heat, and add maple flavoring and vanilla. Pour into a large bowl and beat with a mixer until creamy. Add pecans. Drop by teaspoonsful onto buttered waxed paper. Let cool for 1 hour. Store in an airtight container between layers of waxed paper.
NEW YORK EGG CREAM
Steps:
- Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold.
FLAVORED MILKS
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 0
Steps:
- Puree 2 cups thawed frozen strawberries, peaches or mixed berries and 3 tablespoons white grape juice concentrate with no added sugar in a blender. Stir about 1/3 cup of the fruit puree into 1 cup low-fat milk. Cover and refrigerate the remaining puree for up to 5 days.
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