The British creams explained
Clotted cream, a traditional British type of cream.
It may be hard to find in Holland.
Look here and find what you're looking for :)
The English types of cream explained. If you like to make recipes from British or American websites it is handy if you know the difference between the types of cream that are used. In England are a lot more types of cream available than in Hlaand. The following kinds you find in recipes regularly.
Clotted Cream (55% fat) is a thick kind of cream, served with scones and pastry. Less fat is Devonshire cream.*
Double cream (48% fat) is much thicker than Dutch slagroom, it is also a lot fatter. Slagroom has a 'mere' 35% fat.
Whipping cream (35% fat) is slagroom. If in a recipe cream is called whipped cream it means whipping cream already beaten.
Half cream (12% vet) is like Dutch coffeecream, mind! not coffeemilk! It has almost half the amount fat as our cook cream.
*TIP! If you want to replace clotted cream, mix 100g mascarpone with 125ml slagroom (whipping cream).
Single Cream (18-20% fat) has a perfect replament in koks- or kookroom. It's mostly used in soups and sauces. The name says it all: it can be cooked without parting.
Sour Cream (20% fat) is used in cold sauces and soups. In hot dishes it can only be used when removed from the heat, otherwise it will part.
Crème fraiche (35% fat) is a thick cream wit a fresh flavour used in savoury and sweet dihes. Creme fraiche and sour cream can be bought in the supermarkets.
No cream but these two kinds of milk you will find in many a British recipe:
Evaporated milk (fat app. 8%) is coffee milk in Holland. The traditional full 'koffiemelk' is meant here, not coffee cream! In Holland this milk is mostly used as a coffee creamer. In the UK it's often used to make low fat desserts.
Condensed milk (fat app. 7,5g) sweetend with additional sugar is sold in tins. It is used in making desserts or making an Argentine/Spanish toffee sauce: Dulce de Leche. This tinned milk can be preserved for years without cooling.