I want REAL cream

[Kim Shook]

I am serving the Blissful Glutton's Peach Cherry Crisp this weekend and I know that it would be utterly crazy good with real, thick, yellow cream on it. Unfortunately, this is not something that I have any access to. Is there any substitute for it? I distantly remember reading somewhere that cold, but melted French Vanilla ice cream worked. Can this possibly be right?

Any better ideas??? Maybe clotted cream? I can get that in a jar.

Help!! Ta, Kim

[foodie52]

Or a creme anglaise.

[srhcb]

If its not for anything fancy, or I'm just eating it myself, I'll use evaporated milk.

SB

[Shalmanese]

Yogurt works well as a low-fat alternative.

[prasantrin]

I would use full-fat evaporated milk, but if I could get it, I'd use some Nestle/Carnation thick cream--the kind in a can. (Looks like this) You can often find it at Filipino or Mexican/South American grocery stores. (or is that what you meant by "thick, yellow cream"?) That stuff is outrageously good on everything sweet.

[dockhl]

Creme fraiche? Or Mexican crema?

[Bantams]

Check out the RealMilk website for sources of raw milk. Just skim the cream off the top and you will have the best cream in the world. Be sure to get Jersey or Guernsey milk so that the cream is yellow.

RealMilk

Kelsey

[hummingbirdkiss]

could you just partially beat some whipping cream until thick but not stiff and add vanilla to it?

[pimptenshi]

I am serving the Blissful Glutton's Peach Cherry Crisp this weekend and I know that it would be utterly crazy good with real, thick, yellow cream on it.  Unfortunately, this is not something that I have any access to.  Is there any substitute for it?  I distantly remember reading somewhere that cold, but melted French Vanilla ice cream worked.    Can this possibly be right? 

Any better ideas???  Maybe clotted cream?  I can get that in a jar.

Help!!  Ta, Kim

←

Well depending on the ice cream fat content it can be melted then mounted to a parfait-like consistency.

I did it once with an "home made" ice cream and it worked, then I tried with some industrial ice cream and the result was a mess, probably due to vegetable fat and additives such as guar gum.

[Kouign Aman]

Canned cream doesnt taste like fresh cream. Heavy whipping cream might be a better sub.

You could make your own clotted cream. Its slow but requires little attention, per the various recipes I've looked at.

[BarbaraY]

I don't know if it's available in VA but the Mexican Crema that is in the dairy case near the cheese would work well. It's thick and rich but not as thick and tangy as sour cream.

[Kim Shook]

We have a pretty large Latino population here in VA and lots of bodegas and even good selection in the big grocery stores, so I think I'll try the crema! Thanks everyone!

Kim