Timeline for Which kind of cream do I use for creme brulee?
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
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| Feb 27, 2012 at 0:37 | comment | added | rumtscho♦ | In Germany, there is double cream (Sahne Doppelrahmstufe or Konditorsahne), but it isn't available for consumers. The whipping cream seldom reaches 35%, it is 30% to 33% depending on brand. | |
| Jun 30, 2011 at 6:06 | vote | accept | ForeverDebugging | ||
| Jun 30, 2011 at 6:05 | comment | added | ForeverDebugging | I'm in Australia so "cooking cream" sounds like the way to go. Thanks | |
| Jun 30, 2011 at 5:53 | history | edited | BobMcGee | CC BY-SA 3.0 |
double cream = okay?
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| Jun 30, 2011 at 5:40 | comment | added | nico | I can complete for Italy and France. Double cream is used in both countries (respectively as crème double and panna doppia) for cream with >48% fat. Lighter creams are panna da montare/crème entiere (whipping cream/full cream) with >30% fat; panna da cucina/demi crème (kitchen cream/half cream) with >20% fat. Finally panna da caffetteria/Crème à café (coffee cream) has >10% fat. | |
| Jun 30, 2011 at 4:54 | history | edited | BobMcGee | CC BY-SA 3.0 |
typo, info about milk/heavy cream blend
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| Jun 30, 2011 at 3:53 | history | answered | BobMcGee | CC BY-SA 3.0 |