Cream
British Terms
C
Clotted Cream or Devon Cream: Cream that is heated to evaporate some of the liquids and increases the fat content to about 55% M.F. It is very thick and spoonable. Crème Fraîche can usually be substituted but will have a slightly tangier taste.
D
Double Cream: A thick, whole cream of 48% M.F.. It is occasionally available in Canada at specialty food stores.
E
Extra Thick Double Cream: Double cream with added thickeners. Crème Fraîche can usually be substituted but will have a slightly tangier taste.
Extra Thick Single Cream: Single cream with added thickeners.
S
Single Cream: Equivalent to Canadian 18% Table or Coffee cream.
