Paysan Breton The Cream Cooking & Cuisine, a 15% fat UHT cooking cream in a 1 L carton from France, for pasta sauces, soups, gratins and quiches.
Blue gingham across the top, the red Paysan Breton badge, and The Cream in blue script with COOKING & CUISINE beneath: the carton is unmistakably French in style, and a round stamp confirms it was made in France. The front gives the essentials as 1L, UHT and 15% fat, and the serving picture shows tagliatelle in a creamy sauce with herbs. A 15% cream is lighter than a whipping or double cream, and that is typically the reason chefs choose it for the stove. As general background, cream is often sold in grades defined by their butterfat content, from light to heavy. A lighter grade like this one usually blends smoothly into sauces and soups without making them heavy. Commonly, cooks stir it into mushroom or chicken pasta sauces at the end, swirl it over pumpkin or tomato soups as the gallery shows, pour it over potato gratins, and mix it with eggs for quiche fillings. It also loosens risotto, finishes curries and creamy stews, and enriches mashed potatoes. Keep the heat gentle once it goes in, and avoid hard boiling. Give the gingham carton a shake before the first pour, and once it is open, the cream belongs in the fridge.