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Victor Sack[_1_]

Christine Dabney > wrote:

> (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?

It is said that double cream may be available in some regions and that
some individual dairies sometimes produce it. If it is not available,
I'd try substituting heavy cream (which apparently is called "heavy
whipping cream" in some regions), at least in this recipe.

Victor