• 1serving

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 2 cups heavy cream

Instructions Jump to Ingredients ↑

  1. Cook cream in top of double boiler over simmering water until reduced by about half. It should be the consistency of butter, with a golden "crust" on the top.

  2. Transfer, including crust, to bowl. Cover and let stand 2 hours, then refrigerate at least 12 hours.

  3. Stir crust into cream before serving. Keep unused portions refrigerated, tightly covered, for up to 4 days.


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