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Ideas for a pint and a half of heavy cream?

I have 1 1/2 bottles of beautiful heavy cream from a dairy nearby that I got thinking I needed it for guests / desserts at thanksgiving. Plans changed and now I have this beautiful cream and only 2 of us at home, neither one of whom needs mounds of whip cream. Cookies, breads cakes that could be frozen but it is a lot of cream so I am looking for CH thoughts.

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    1. I always keep a lg container in the house (I don't usually put it in savory food) but I always make : Home made Ice cream, chocolate mousse, creme brûlée, rice pudding, or malabi with it

      1. http://chowhound.chow.com/topics/7563...

        This will use a cup of it.

        You can also freeze it.

          1. if you don't mind a small challenge, it's a nice season to make homemade caramels for little hostess gifts and your 1 and 1/2 pints of cream will make about 150 of them! go on line for recipes.

              1. Crème Brulee is a great and easy way to make use of additional cream. 1 egg yolk and 15g sugar per 100g of cream. 1 vanilla pod per 500 g of cream. Beat eggs and sugar with scraped vanilla bean contents lightly over a double-boiler until the sugar dissolves. Pour cold cream over. Pour the mix into ramekins, place the ramekins on a cooling rack placed inside a roasting pan filled with enough boiling water to come halfway up the sides of the ramekins, and put in an oven at 100°C. Bake until the top is just firm enough to jiggle very slightly when shaken lightly. Fridge until cool. When cool, sprinkle with enough demerara sugar to cover the top with a single layer of sugar crystals, then either place directly under the broiler or use a propane torch to caramelise the top. Put back into the fridge until needed. These are lovely and really make the most of "beautiful" cream.

                You could also use some of the residue to make scones; I have a recipe but not on me here so I'll look it up tonight and post it tomorrow if there's interest.

                Aside: curious etymological question. Here in the UK we would normally speak of "whipped cream". But I notice a lot of places in the US where "whip cream" appears to be in widespread use. Does anyone know the origin of this divergence?

                5 Replies
                1. re: AlexRast

                  There are many parts of the US where local usage trumps correct usage - a phenomenon which I am sure exists in other countries, as well. This would appear to be one of those cases where colloquial pronunciation has been rendered into written text, like "Wallah!" for "Voila!" or "carmel corn" for "caramel corn." It isn't a real divergence, not like "tires" instead of "tyres."

                  Back to the topic: I was going to suggest making a really rich gingerbread with some of it and whipping the rest to serve on top!

                  1. re: AlexRast

                    Almost everyone in the US says and writes "whipped cream" but there are always casual spellers and pronouncers: "corm beef," "sherbert."

                    US mass culture lately seems to find repeated S sounds unmanageable, so even official sources dumb the phrases (Down's Syndrome is the real phrase, "Down Syndrome" the Lite version) and even supermarkets and restaurateurs write "Brussel" sprouts. Blame our wretched educational system.

                    Many Americans don't realize (but M.-C. van Leunen explained in her usage book) that "ice cream" was once considered a lazy error for "iced cream," the original phrase. Maybe "whip cream" is the new "ice cream."

                    1. re: eatzalot

                      I think whipping cream (as in cream thick enough to whip) is the correct term; it's not actually 'whipped cream' until you whip it!

                      1. re: gingershelley

                        Yes, already-whipped cream was what I believe AlexRast referred to, in raising this fascinating side issue.

                        Also, different English-speaking countries have different customary and legal definitions of [unwhipped] cream weights -- a famous complication on internet food discussion (since long before Chowhound).

                        The most famous case online is a particular North American dairy idiom unfamiliar in many other places: "half and half," traditionally meaning half milk, half cream, and popular for coffee and cooking. (Complicated in recent years by a novel product, "fat-free half and half," which besides being possibly useful, also is a merry contradiction in terms, since the reason "half and half" exists is to have more fat content than milk. All discussed on Chowhound before.)

                        1. re: eatzalot

                          fat free half and half is an official abomination. period.

                  2. We're on a Brandy Alexander kick right now, ourselves. I gotta get out tomorrow and pick up some more!

                      1. re: jaykayen

                        Eggnog you usually need a quart, plus a quart of half and half. You'd be right back where you started!

                          1. re: jaykayen

                            I only make bowls of eggnog for big gatherings, it's sort of a sacred ritual; for just us Brandy Alexander by the glass is a great sub. I don't think of eggnog as a single type drink, maybe that's just me? A punchbowl must always be involved.

                          2. re: coll

                            All she needs is a pint of milk to add to the quart and a half of cream = 1 qt. cream + 1 qt. half-and-half. If the desired result is a bit over half a gallon of eggnog, there ya go!

                            1. re: Will Owen

                              It's amazing how much math in involved in the kitchen!

                            2. re: coll

                              How much bourbon do you need if you need a quart of heavy cream. A cask? The recipe I linked up above only requires 1 cup of heavy creme but 1 liter of bourbon.

                              For me, eggnog is a holiday necessity. Even more important than a christmas tree. I made so much eggnog last year that I was still drinking it in July.

                              1. re: bg90027

                                12 eggs, 1.5 cup sugar, 1 cup bourbon, 1 cup brandy, 3 cups half and half, 1 qt heavy cream and a sprinkle of nutmeg and cinnamon. I never thought about cutting the quantities, it always goes...and not all by me, thank you very much!

                                I have a high end French chef who lives a few door down and after a neighborhood party he asked me for the recipe. Not the first to ask, but still bragging rights! Believe it or not, I got it out of the Pennysaver back in the 1970s.

                                1. re: bg90027

                                  eggnog proper does not require booze. my sister used to make eggnog, and it was basically drinkable sweetened custard. ultra-rich & delicious.

                            3. You could make butter, that is delicious.

                              1. Check the expiration date. Cream usually lasts a good while. I use it in small amounts in various pan sauces, salted caramel sauce, etc. It is a wonderful ingredient in tomato/meat sauce for pasta.

                                7 Replies
                                1. re: tim irvine

                                  Dopey moi. If it is local and in a bottle, it is likely not marked with an expiration date...I'll bet it will last a good while, though.

                                  1. re: tim irvine

                                    If it's not ultra homogenized/pasteurized, it won't last as long as the factory stuff.

                                    1. re: coll

                                      Also if there isn't any carrageenan in it, a staple of the vast majority of commercial heavy creams.

                                      1. re: MandalayVA

                                        grrrr on those gel/gummy add-ins!

                                        we are lucky to be able to get amish dairy milk (and glorious butter) from our favorite local butcher's shop ("let's meat on the avenue" in del ray neighborhood of alexandria, va.).

                                        1. re: alkapal

                                          And now I hear of another reason why I am sad to have moved to Maryland from the Alexandria area! Oh well, I have no doubt someday we will move back down there and I will absolutely be stopping in that shop.

                                          1. re: pheenmachine

                                            ask on your local chowhound board abut sources for the same amish products in your area. there has to be someone nearby to you.

                                  2. re: tim irvine

                                    Homemade vodka sauce is amazing on pasta. (Don't know why I wasted money on the jarred stuff)

                                  3. Make a nice quiche Lorraine.

                                    1. Make (imitation) creme fraiche and use in recipe instead of sour cream or make something from Joanne Chang, she uses creme fraiche a lot. Her muffins are great and coffee cake looks good Recipes are available on-line.

                                      1 Reply
                                      1. re: mscoffee1

                                        homemade creme fraiche is NOT imitation, but just a home version of the 'real' thing - in fact - it is REAL. Just made at home, and free of any yucky stabilizers, etc.....

                                        Beats spending $4+ dollars for 6 oz. of the commercial stuff; I posted a link below on making your own at home. Easy, and really great quality!

                                        1. We're using up an opened pint of heavy cream, left over from T-giving, by using it in our coffee instead of half & half. Not the most creative way to use it up, but I want to get rid of it before it spoils and don't really see ourselves making any recipes with heavy cream before Christmas.

                                          1 Reply
                                          1. re: masha

                                            The only downside is that once you go cream you can never go back. Half and half just isn't the same anymore.

                                            Holiday use: if you have friends over for coffee/dessert break out Grandmother's silver coffee service and use that lovely creamer as The Good Lord intended.

                                          2. i love craig claiborne's potato gratin, and i add garlic and some pepperjack cheese.

                                            this recipe is pretty close. http://www.saveur.com/article/Recipes...

                                            1. Look for some Jenni's Splendid Ice Cream recipes; I like her method as it doesn't have egg yolks, and the flavors really shine through. For the second year in a row, I made her roasted pumpkin 5-spice ice cream to eat with our family recipe pear pie, and it was as big a hit as last year.

                                              She has other lovely fall/winter flavors. Most recipes take a cup or two of heavy cream.

                                              1. You can make some homemade creme fraiche with some of the creme. A great local heavy cream is the best to use for this - so much better and cheaper than purchased creme fraiche.

                                                I love making this as it is superior to sour cream or often heavy cream stirred into sauces as it is very stable, and has a great mild tang - when you make your own, you see why the French swear by the stuff!


                                                1 Reply
                                                1. re: gingershelley

                                                  +1. A great use for it and it extends the life of it considerably as well.

                                                2. Love the idea of making creme fraiche (don't worry it's easy!) or making it into butter (also extremely easy, especially with a stand mixer) or making it into half and half and using it in your coffee. I'll add panna cotta to the list of suggestions. Or make a few dishes and splash in a bit here and there to spread out those lovely, delicious calories. Heavy cream is a nice finisher for soups and pan sauces. I love the chicken with sherry mustard pan sauce from pioneer woman and that uses some cream at the end.

                                                  1. If you have recipes calling for evaporated milk, you can generally use heavy cream instead, as I did with this year's pumpkin pie.

                                                    1. Thank you everyone for so many suggestions. I think I will go with the quiche since I can freeze that for later use with guests - as I said neither of us needs to be eating all that cream right after TG.
                                                      ps the 'whip' cream was total laziness in typing, when speaking I do call it whipped cream:)

                                                      1 Reply
                                                      1. Vichyssoise, chowder (veg or seafood). Both freeze well and would be a nice winter treat. (I know vichyssoise is traditionally served cold, but it's great hot too.)

                                                          1. I'd make oyster stew with some crusty french bread. :)

                                                            1. Entertain a kid (or even most adults) and make some real BUTTER! All it takes is a mixer (stand version easier) and let the cream go till it turns to butter. Sweet or salted, it won't last as long as commercial stuff... but a nice treat on toast, pancakes/waffles, etc.

                                                              1. I read this and immediately thought of a great rich ice cream. Of course, I'm a sucker for ice cream and still love to eat it even if it's below freezing outside.

                                                                But I do love the idea of making butter. That sounds fabulous.