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Ingredient Substitutions

Heavy cream substitutes

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Heavy cream substitutes

jono37 | Apr 26, 2008 09:52 PM

OK, I know the next question: for what application?

How about the following:

1) Gratins (I'm thinking thickened yogurt maybe)
2) Custards (probably no substitute unless you bring in some gelatin)
3) Ice cream (actually Mark Bittman had a recipe for cornstarch ice cream; just haven't had a chance to try it)
4) Terrines (absolutely no idea!)

Yes, I'm willing to substitute texture and flavor for reasons of health; I just can't bring myself to dump a cup to a cup-and-a-half into anything I'm making for myself. For guests I'll use cream (is there something unethical about that?>!!)

Any advice would be appreciated.

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