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Recipe riddle. What do you get when you simmer cream?

  • k

So I was fooling around with a candy recipe that had me reduce some cream by quite a bit. It started looking like a pudding base almost, so I took a tiny bit out and let it cool; it was delicious, and very pudding-like.

After that, I decided to experiment and basically just simmered some cream, cocoa powder, sugar, and a touch of cinnamon. It came out delicious, but I have no idea what I just made.

I'm sure something like this exists, but I'm not familiar with any recipes that use this method. Anyone have any ideas?

Until I know better, I'm just gonna call it a velvet cream pudding, cause it is smooth and rich as all get out. Damn tasty.

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    1. re: Wahooty

      Panna cotta also has milk and gelatin. That was one of my first thoughts, but this was made using cream only, simmered until thick.

    2. I found a recipe years ago for crab cakes that calls for the extreme reduction of heavy cream. The cream becomes sort of buttery. This is what's used in place of the usual mayonnaise ingredient in crab cakes. These crab cakes are incredible. Your discovery sounds luscious.

      1 Reply
      1. re: i_am_Lois

        It's insane. It is rich like a custard, but silky and light like a mousse, at the same time.

      2. Sort of like dulce de leche? Maybe the cream and sugar are similar enough to sweetened condensed milk?

        1 Reply
        1. re: Rick

          I didn't cook it long enough to get caramelized, so it ended up tasting like a really rich milk chocolate (with the cocoa powder)

        2. I'm going to play with this a little also. How much did you start with and how much did you reduce it and at what temp?

          1 Reply
          1. re: PotatoHouse

            Well, I was just kind of tooling around so I can't remember exactly. I think I started with about 4 cups and reduced by half on low/low-med. It took about 30-35 minutes. Mostly I was just eyeballing it until it had the consistency of a thick sawmill gravy (you do have to constantly whisk it or it'll get lumpy) After cooling, it set somewhere between a custard and a mousse.

          2. I have no idea, but it sure sounds good!