Cream

British Terms

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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.


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