I have a recipe for Creme Brulee that calls for both "cream" and "thick cream"- The cookbook is from the UK. Can anyone tell me what this means in US cooking terms? I'm familiar with "Table Cream" "Heavy Cream" "Sour Cream" and "Half & Half", and I would guess that the "Cream" the recipe calls for is what I know as "Table Cream"- not quite heavy enough for whipping, but beautiful on berries or in coffee, it's the "Thick" cream that has me confused- HELP?????

www.videojug.com/film/how-to-make-creme-brulee

Check this video out uses Double cream which will be in the dairy freezer in the supermarket in a carton doubt if you'll find it in a small store Somewhere like Walmart or Aldi will stock it

And as for the answers to your query re Cream types.It is on this links www.ochef.com/543.htm
and www.ochef.com/843.htm

Maybe this will help. From Wikipedia -

Types of cream

In the United States, cream is usually sold as:

* Half and half (10.5–18% fat)
* Light, coffee, or table cream (18–30% fat)
* Medium cream (25% fat)
* Whipping or light whipping cream (30–36% fat)
* Heavy whipping cream (36% or more)
* Extra-heavy or manufacturer's cream (38–40% or more), generally not available at retail except at some warehouse stores.

Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131 [1][2] and a small sample of state regulations.


In the United Kingdom, the types of cream are legally defined [1] as follows:

Name... Minimum Milk Fat... Additional Definition... Main Uses

Clotted cream 55% and heat treated Serve as it is with scones and jam
Double cream 48% Whips the easiest and thickest for puddings and desserts, can be piped
Whipping cream 35% Whips well but lighter, can be piped - just
Whipped cream 35% and has been whipped
Sterilised cream 23% is sterilised
Cream or single cream 18% is not sterilised Poured over puddings, used in coffee
Sterilised half cream 12% is sterilised
Half cream 12% is not sterilised Only used in coffee

Thanks, Dorian! I think I'll try it using 1 cup light whipping cream and 2 cups heavy- that should get me approximately the right butterfat level.

Bedstor- I live in a place where specialty grocers are a fantasy and "Double Cream" is not a standard item here in the States.

quote:

I think I'll try it using 1 cup light whipping cream and 2 cups heavy

That's a good plan, MrsS. I checked my British and North American cook books, and that's exactly what I would do.

Just think, with the handy site Bedstor gave you, you'll be able to make Spotted Dick next!

Thanks for the help- the creme brulee came out pretty much perfect- next time I won't be so shy about carmelizing the top but on my first go, Iwas afraid of burning it.


I lucked out and found manufacturers cream at Costco, which worked very well for the custard at 40% butterfat.