This is a sponsored post written on behalf of Brooklyn Creamery. All opinions are my own.
When I first started on my culinary journey so many eons ago, I remember scouring the local supermarket in OTown looking for “Double Cream” because one of my favorite cookbooks, Nigella Bites, often used it in the recipes. I’d get the “huh” “whah?” blank stares from the clerks as if I was batty and I knew I wasn’t reading the recipe wrong. Google taught me that while I may love my Brit cookbooks and foodie mags, double cream wasn’t always easily available over here – nor was “single cream.” I could substitute the American equivalent “heavy cream” or “light cream” but from what my friends who were overseas told me “it’s NOT the same.”
While grocery shopping at the local Giant this week, I happened to come across these lovelies…
BROOKLYN CREAMERY EXTRA THICK DOUBLE CREAM and
BROOKLYN CREAMERY EXTRA THICK SINGLE CREAM…