I have been using Culinary cream since it's introduction for savory dishes. Is there anyone who is using it for sweet dishes? I am especially interested in using it as a basis for custards, bread puddings, and dessert sauces because of it's superior hot holding ability. It's ability to withstand heat is essential in the food service operation I run. I would appreciate any suggestions or recipes that you have tried.

[Nicko]

Ken,

I was interested to hear about this cream and it's ability to withstand high heat. I would be curious to know how its flavor compares with other creams that are not as durable under intense heat. In any event it sounds as though it would be fine for some pastry dishes such as pastry cream, etc.

okay guys, help me here. What is it? Am I so far out of the "loop"? Seriously, what is it?

Culinary cream is a cream alternative made by the Minors Co. It is mostly heavily reduced cream with several types of neutral flavored starches added to make it heat resistant. It comes in 5# tubs like sour cream and has about a 90 day shelf life. Pretty cool, huh?

[Pete]

Carol, Im lost also. Never heard of it. The stability issue is great, but how does it taste? You say it contains starches, does it taste starchy or have that starchy mouth-feel? What are its advantages over cream? I don't find cream to be all that unstable. It can be used in both savory and sweet dishes? Are there any uses it cant be used for? And finally, what is the cost factor of such a product?

I have a problem with a 90 day shelf life. It's just sounding a little too artificial for me. Heat Stability has never been an issue with me.. I just don't know. Sounds icky.

[Randyz]

We use it to make a sweet corn casserole. Use 10 lbs corn , 5 lbs culinary cream , and sugar, mix well.