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.
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! And we need a dessert to enjoy all that springy goodness.
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 Butterscotch Pudding Recipe. Decadent I tell you!
- 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.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.