1.   As a final bit of tinkering, I infused the cream with roasted garlic for sweetness and depth.

2.   - When making a dark chocolate ganache, infuse the cream with rosemary sprigs.

3.   First I cut the kernels from the corn and then infuse the cream with the cobs.

4.   For both preparations, the liquids are brought to a boil, partly a hygienic precaution and frequently a means of infusing the creams with flavor.

5.   Steaming forces the aroma of scallions, ginger and peppercorns to permeate the bird like a vanilla bean infusing warm cream.

6.   The zest infuses the cream with lemon flavor, and the dish is so quick to assemble that the cream never gets a chance to curdle.