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creme crue

Posted by sunshinedays - Created: 3 years ago
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10 replies (Showing replies: 1 to 10)

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Posted by sunshinedays - 3 years ago

Thank you everyone, I will try to get some creme crue or ask our local farmer if I can have some milk straight from his cows

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Posted by bretonne - 3 years ago

Sunshinedays wrote - Thank you bretonne, is it proper cream. I ask because I had some that was off the market at someone's house once and it was fermented and had a sour taste. I was told it was off the market from a bowl put into tubs.

Creme crue when fresh is "proper cream" - perhaps the cream you had at your friends' house had been hanging around a bit in their fridge ...?  It tastes delicious when fresh.  The fat content of creme crue is between 35% and 45% . 

Elmlea is not cream - it's a a blend of buttermilk and vegetable oils.  It's marketed as an alternative to cream.

 

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Posted by buster-784461 - 3 years ago

Can you not get fresh milk from a farmer?

Scoop off the butter fat and heat that up!!

In the good old days we made cream from melted butter added to cooled boiled milk!

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Posted by georgeV-988991 - 3 years ago

Ah sunshinedays you do indeed need real cream.  I have always brought extra thick double cream back from the UK or from M&S in Paris to make clotted cream.  I've tried using the local creams but they always end up tasting sour and that is not what is needed for clotted cream.  Not can you use mascaponi as that is a cheese not a cream.

Incidetally I use a Samsung microwave / fan oven which has an 80C setting.  Just right for making clotted cream but it does take all day.

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Posted by Harry Dresden - 3 years ago

Try the markets - there are at least 2 stalls selling all sorts of cream from their own cows at our market in Pornichet.

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Posted by sunshinedays - 3 years ago

Thank you buster but I am making clotted cream and need the real thing

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Posted by buster-784461 - 3 years ago

'Real' cream in france is made by leaving the butter milk at room temp for a day or so and yes it starts to ferment a thicken!

try different 'makes' as they willl be different!

UK double cream is made by a heat treatment & doesnt ferment!

You could try Mascaponi!

or whip up the creme fluid!

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Posted by sunshinedays - 3 years ago

Thank you georgeV but it needs to be real cream.

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Posted by georgeV-988991 - 3 years ago

I think you are after a UK style double cream ie around 45% fat..  Impossible to find unless you go to M&S in Paris.  If you are desperate I have some Elmlea which you might find in English Shops.

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Posted by sunshinedays - 3 years ago

Thank you bretonne, is it proper cream. I ask because I had some that was off the market at someone's house once and it was fermented and had a sour taste. I was told it was off the market from a bowl put into tubs.