How to Bring Cream a Boil

Ingredients and Equipment:

- Heavy cream (or another type of cream with a high fat content)

- Saucepan with a heavy base

- Silicone spatula or wooden spoon

- Thermometer (optional, but recommended)

Instructions:

1. Choose the Right Cream:

- Use heavy cream or another type of cream with a fat content of at least 30%. This will help prevent curdling.

2. Prepare the Saucepan:

- Use a saucepan with a heavy base to distribute heat evenly and prevent scorching.

3. Start with Cold Cream:

- Place the cream in the refrigerator to chill for at least 15 minutes before starting.

4. Gradually Heat the Cream:

- Pour the cold cream into the saucepan.

- Turn the stove on to medium-low heat.

5. Stir Continuously:

- As the cream begins to warm up, stir it continuously using a silicone spatula or wooden spoon. This helps to distribute the heat evenly and prevents scorching on the bottom of the saucepan.

6. Monitor Temperature (Optional):

- If you have a thermometer, insert it into the cream. The ideal temperature for simmering cream is around 180°F (82°C).

7. Watch for Bubbles:

- As the cream continues to heat, small bubbles will start to form around the edges of the saucepan.

8. Reduce Heat:

- When you see bubbles forming, turn the heat down to low.

9. Keep Stirring:

- Continue to stir the cream as it warms up to prevent scorching.

10. Don't Let it Boil:

- Bring the cream to a gentle simmer, but avoid a full boil. If the cream starts to boil, remove the saucepan from the heat immediately.

11. Test for Doneness:

- Dip a clean spoon into the cream and run your finger across the back. If the spoon is coated with a thin layer of cream and the line stays separated, the cream is ready.

12. Remove from Heat:

- Once the cream has reached the desired consistency and temperature, remove the saucepan from the heat and let it cool slightly before using it in your recipe.

13. Serve or Use:

- Use the simmered cream in your dessert or sauce recipe.

Tips:

- Always heat cream over low to medium-low heat to avoid scorching.

- Stirring continuously prevents the cream from forming a skin on the surface.

- If you accidentally overheat the cream and it starts to curdle, remove it from the heat and immediately place the saucepan in a bowl filled with ice water. This will stop the cooking process and help to thicken the cream.

Remember, it's better to bring the cream to a simmer and keep it at that temperature for a few minutes rather than boiling it quickly. This will help ensure a smooth and delicious result.