Think I can sub heavy cream for evap milk in this recipe? Sick of going to the store!

Yes, pretty sure it will be fine. I'd guess the temp of that mixture to be about

170*--what makes creme anglaise. the difference is the presence of the butter-so not real sure.

That is a gorgeous dessert.

 
First time in 4 years that I'm doing Christmas cookies! Seven different kinds so far and I'm

still enjoying doing it!

 
Cyn, probably too late to help you...

but having made GC frosting for decades, I would not sub heavy whipping cream for the evaporated milk. I would sub regular whole milk and sweeten it with a couple tbls of your heavy cream.

 
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