In my country it is impossible to get double cream (48% fat). The highest fat content I can get is 35% whipping cream. I have some recipes which require double cream and I don't want to substitute it ...
How much cream can one vanilla bean able to provides its flavor before it breaks out ? I presume there's a limit to infuse the cream to the right flavor. I think it will be a waste not to infuse more ...
I wish to know what would be the difference between using cream or butter in a pudding. I have never used cream instead of butter and do not even know if maybe both can be used at the same time?