Local source for baker's cream?
I have a very old cream pie recipe I got from a commercial baker that calls for baker's cream (which you whip and fold into the rest of the pie mix). Anyone know what this is, and where in the Newton,Brookline,Watertown area one might find it? I think it is a highly stabilized heavy cream...which doesn't sit well with my natural foods tendencies. Any homemade alternatives if a local source is unavailable (or unacceptable!) will also be appreciated!!
I found another link that said it is ultra pasteurized cream with vanilla.
Also found this called bakers' cream, or creme patissiere:
2 cup Milk
1/2 tsp Vanilla extract
3/4 cup Sugar
1/3 cup Flour
1 pch Salt
6 x Egg yolks
How to cook :
Scald milk with vanilla.
In heavy saucepan, combine sugar, flour, salt, and egg yolks.
Stir until well blended.
Add milk gradually. Cook over low flame, stirring constantly, being careful to scrape bottom of pan.
Bring to boil and continue boiling for 3 minutes.
Pour cream into a bowl and let cool.
Stir occasionally until cold.
If you found anything new, add it!
I saw several comments, as I was searching for this answer myself. First I always search for a plain pasteurized whip cream, not ultra. Some stores do not even sell anything but ultra, which does not whip as well or maintain its whip as well when it is done. Look at either upscale stores or dairies. It has a shorter shelf life. I buy mine in a glass jug with a $4 deposit. I know i used to not have trouble finding it in the northern Midwest. Also whip on medium speed, not too high or you get too big of air bubbles. Oketer whipped cream stabilizer can be used, but it has dextrose, modified corn starch, tricalcium phosphate. I read in one location that baker's cream is really pastry cream. Not sure about that, especially if it doesn't seem to fit your recipe.
If you want something more natural to try out go for the High Lawn Jersey Cow heavy cream that I pick up at Russo's in watertown. Compared to other whipping creams this is incredibly dense and even after a couple of days in the fridge whipped doesn't become all weepy and watery at the bottom. The Jersey cream (and milk) has more fat and protein per ml as compared to the usual cows used in larger operations. Besides the fact that it is just a totally phenomenal product as a bonus it is organic and hormone free.
And sounds like you'd need to do more than just add stabilizers to heavy cream, you'd need to add sugar and possibly some flavor (vanilla?) as well to match the prefab product.
On the other hand, if you really like this cream pie, maybe the right thing to do bite the bullet and go with baker's cream. Reminds me of the time I asked a friend for her recipe for an incredibly delicious fish stew and was appalled to discover one of the main ingredients was Heinz Ketchup!