Colorado Creme. Is it a pudding? Is it a mousse? A custard? It’s actually better, it’s a French-style custard that’s cooked stove top and then chilled into a gourmet delight.
Smooth, rich, creamy, classy. I’ve had this recipe bookmarked in my Creme de Colorado Junior League Cookbook for years. I have no idea why it took me so long to give it a try. It’s easy and it’s delightful. A perfect way to showcase our first Spring berries.
This week’s #SundaySupper project is all about welcoming Spring. Melting snow, blooming flowers, budding trees and greening grass means spring is here. Everything is coming to life! There is nothing so wonderful as grilling on the deck, enjoying a drink on the patio and soaking in all the new life that surrounds one! We’re bringing some of that life to the Sunday Supper table this week and sharing recipes to welcome Spring 2016.
If you’re not familiar, the #SundaySupper Movement was started by Isabel over at Family Foodie as a project for “bringing back Sunday supper around the family table.” Who can argue with that??? Our host for this event is Renee from Renee’s Kitchen Adventures Thank you, Renee!
Heavy whipping cream is heated stove top with sugar and unflavored gelatin. Simply stir in some vanilla and sour cream, then pour into dessert cups to chill. Top with fresh berries and WOW. A wonderful texture and perfect cream flavor.
And if you love those creamy desserts you won’t want to miss this recipe for Tapioca Cream Strawberry Parfait.
- 1 tablespoon unflavored gelatin
- 1/2 cup sugar
- 2 cups heavy cream
- 1 1/2 cups sour cream
- 1 teaspoon pure vanilla or almond extract
- fresh berries for garnish. Strawberries raspberries or blueberries
-
In a medium saucepan, mix gelatin, sugar and heavy cream, stirring until sugar dissolves. Continue stirring over low heat until slightly thickened. Remove from heat and fold in sour cream and extract. Pour into custard or dessert cups. Chill for 2 - 3 hours. Just before serving, spoon fresh berries on top.
Looks like a lot of us in the #SundaySupper group are ready for Spring. Take a look at all of these balmy offerings.
Breakfast:
- Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
- Chive and Cheese Quiche by An Appealing Plan
- Lavender Scones by Feeding Big and More
- Raspberry Lemon Baked Donuts by Grumpy’s Honeybunch
- Matcha Donuts by The Ninja Baker
- Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom
Appetizers:
- Artichoke Lemon Hummus by Food Done Light
- Asparagus and Goat Cheese Tart by Baking Sense
- Butter Lettuce and Spring Radish Salad by Hardly A Goddess
- Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking
- Roasted Strawberry Popsicles by Brunch-n-Bites
- Rustic Wrapped Tart with Ramps by Delaware Girl Eats
Beverages:
- An Unconventional Mojito by Monica’s Table
- Caribbean Cream Cocktail by Cosmopolitan Cornbread
- Cucumber Grapefruit Basil Mojito by The Crumby Cupcake
- Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
- Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
- Vanilla Lavender Limeade by The Tip Toe Fairy
- Very Berry Springtime Spritzer by Cindy’s Recipes and Writings
- Violet Hour by Wholistic Woman
Main Dish:
- Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
- Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
- Levantine Fattoush Salad by Curious Cuisiniere
- One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
- Orecchiette with Peas, Pecorino and Onions by Cooking Chat
- Pasta with Peas by Manu’s Menu
- Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
- Ramp and Mushroom Frittata by Pies and Plots
- Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
- Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
- Veggie Pasta Primavera by Momma’s Meals
Side Dish:
- Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
- Green Peas with Onion and Bacon by Magnolia Days
- Minty Pea Farro Spring Salad by She Loves Biscotti
- Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips
Dessert:
- Amazing Coconut Cake by A Baking Legacy
- Berry and Honey Whipped Ricotta by Family Foodie
- Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
- Carrot Oatmeal Raisin Cookies by What Smells So Good?
- Chocolate Covered Strawberry Cookies by A Kitchen Hoor’s Adventures
- Colorado Crème by Cooking on the Ranch
- Honey Blossoms by Get the Good Stuff!
- Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
- Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
- Meyer Lemon Bars by The Chef Next Door
- No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
- Rhubarb Meringue Pie by Jane’s Adventures in Dinner
- Spring Cookie Bouquet by The Freshman Cook
- Strawberry Cheesecake Puffs by Moore or Less Cooking
- Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
- Strawberry Moscato Sorbet by Seduction in the Kitchen
- The Black Beast by That Skinny Chick Can Bake
Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
I’ve never had Colorado Creme but it looks and sounds like a dessert right up my alley!
I love all those Colorado Junior League cookbooks! How did I miss this amazing recipe???? Hope you survived the latest storm 🙂
Beautiful. It looks so creamy and satisfying! I have a Junior League Cookbook too (from a different area) and I love it. It’s something like 35 years old. Was my mother’s. Anyway, beautiful post!
I have never heard of Colorado Creme, but I’m so glad you shared it. I can’t wait to give it a try.
Sounds so delightful. Thank you.
OMG, I’m going to call it LA Creme and serve it when the berries hit! We have quite a crop and I’m always looking for new ways to serve them. Yum and thanks for sharing!
P.S. That photo is stunning. I always fancy your vintage silver.
Sounds very easy and it’s so pretty with the strawberries on top. Love the antique silver spoons too.
Sam
I want to dig a spoon right in! I think you can find some real gems in Junior League cookbooks 🙂
Yum! That looks wonderful. I can’t wait to give it a try.
I’d never heard of Colorado Creme. Thanks for introducing me to a new dessert.
Hi Lea Ann, heard on the news about your crazy weather, hope all is well. Love this lightened up dessert.
This looks so divine!! I’ve never heard of colorado creme, but you can bet I’ll be making some.
Amazing! Can’t wait to give this a try. Thanks for sharing 🙂
New dish to me, but it won’t be a stranger for long! This look truly terrific — wonderful looks, super flavor. Good photos, too. 🙂 Thanks so much.
How did I miss this one in my cookbook? I love the sound of the sour cream and regular cream together! Definitely gotta try this!
I have tried makng the Colorado Creme just today.. And after exactly 3 hrs i took it out from the fridge and yes it is yummm! Not only was it easy to make i it tastes nice. Smooth and light.
Thanks so much for the comment and letting me know you enjoyed the recipe! It’s really yummy in our books.