What is it?

A homogenized blend of milk and cream, it contains between 10.5% and 18% milkfat (compared to heavy cream, which has at least 36%).

Though fine added to coffee and used to make hot cocoa, it won’t whip into nice peaks. Though you can add it to a sauce for a slightly creamy texture, don’t try to reduce it—its higher protein content can cause it to coagulate.

Don’t have it?

Try light cream or milk instead.

How to prep:

添加在最后稍微奶油te的烹饪xture.

How to store:

Keep half-and-half refrigerated.

Cross Reference

heavy cream

Recipes

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  Recipe

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  Recipe

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  Rhubarb, with its sweet-tart tang and rosy hue, is the pastry chef’s asparagus—one of the early but certain signs that spring has arrived. Unapologetically astringent in its raw form, rhubarb…

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  Once you’ve eaten your fill of fresh corn on the cob, this satisfying soup is the ideal destination for those ears of corn that keep on coming to farmstands until…

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  This creamy potato gratin is a must for a Réveillon menu. The caramelized onions add loads of flavor, while the artichokes give the dish a lovely tangy edge that cuts…

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  Recipe

  Classic Pumpkin Pie

  This pie has it all—a flaky, buttery crust and a creamy, spiced pumpkin filling. You can make the crust and even bake the pie before the big day, so there’s…