I can't find heavy cream in Richmond Hill, ON...Creme Brulee?!
There are some brands, but they sell VERY small amounts for really high costs and it's not worth it!.
I REALLY want to make creme brule though!. What can I susbstitute for heavy cream!? I am willing to buy any other sort of cream!.!.!.the questions is WHAT TYPE AND HOW!?!?!?!!!!!
NO copying and pasting off other websites!.Www@FoodAQ@Com
I REALLY want to make creme brule though!. What can I susbstitute for heavy cream!? I am willing to buy any other sort of cream!.!.!.the questions is WHAT TYPE AND HOW!?!?!?!!!!!
NO copying and pasting off other websites!.Www@FoodAQ@Com
Answers:
heavy cream = whipping cream
maybe it's labelled whipping cream up thereWww@FoodAQ@Com
maybe it's labelled whipping cream up thereWww@FoodAQ@Com
There all right but 18% Table cream and a tin of regular Carnation milk or the generic is fine, just add one extra egg yolk to the custard, I am not only a former chef I am from Canada and live 10 miles south of you in downtown Toronto!.
Make sure to cooked the custard bases in a water bath and I do mine slow at 300 d F for 30-35 minutes, less bubbles and air pockets!. Chill them when cooled for 2-3 hours, then add the sugar and glaze the tops, I mix a bit of raw or brown sugar into the white for a nuttier and more caramely flavour!.Www@FoodAQ@Com
Make sure to cooked the custard bases in a water bath and I do mine slow at 300 d F for 30-35 minutes, less bubbles and air pockets!. Chill them when cooled for 2-3 hours, then add the sugar and glaze the tops, I mix a bit of raw or brown sugar into the white for a nuttier and more caramely flavour!.Www@FoodAQ@Com
Ours is called "heavy whipping cream!." It comes in quarts & smaller in most grocery stores!.Www@FoodAQ@Com
use 35% whipping creamregards chef ericWww@FoodAQ@Com