In article >,
Christine Dabney > wrote:
> On Wed, 21 Apr 2010 23:54:44 +0200, (Victor Sack)
> wrote:
> > Francis Coulson's Strawberry Pots de Crème
> >
> >225 g/8 oz strawberries, hulled
> >3 tbsp caster sugar
> >4 egg yolks
> >300 ml/1/2 pint double cream
> >1 1/2 tbsp Cointreau
>
> Okay, we have probably discussed this before in RFC, but I honestly
> cannot remember.
> What would one use for double cream here in the USA?
I don't know, but the rfc FAQ says that UK double cream is 36% milkfat,
and US heavy cream is only 24%.
--
Dan Abel
Petaluma, California USA