Cream Theory and Practice

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Creams are easier to make than custards in two respects. They’re heated on the stovetop, so the cook doesn’t have to consider the fine points of heat transfer in the oven. And because they’re not served as is, in the container they’re cooked in, some curdling can be tolerated and remedied by putting the cream through a strainer before it’s served.