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| Saw cans of this in the store: what it it used for? Small can, not evaporated milk, not condensed. On the label it was suggested using it over fruit. I bought a can and tasted it, but it had no sweetness at all. Not as rich as cream; not interesting enough by itself or without mixing sugar in. I could see this in a cream soup but wonder if it does have potential as a dessert ingredient. |
Follow-Up Postings:
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- Posted by ginger_st_thomas (My Page) on Wed, Jul 4, 07 at 4:41
| Here's what Cook's Thesaurus says: light cream = coffee cream = table cream (18 - 30% fat) Substitutes: evaporated milk OR half and half OR 1 C = 7/8 C milk + 3 tablespoons butter OR blend equal parts milk and cottage cheese Notes: Unlike heavy cream, lower-fat substitutes like light cream, half-and-half, and evaporated milk tend to "break" or curdle when added to sauces. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce. Don't let the sauce boil. Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted. Stir the thickener into a paste first to prevent lumps. Below are some uses from Nestle. |
Here is a link that might be useful: Nestle Table Cream
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- Posted by ginger_st_thomas (My Page) on Wed, Jul 4, 07 at 4:44
| Scroll down for a description of a non-canned version. |
Here is a link that might be useful: Table Cream
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