Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Ingredient

Half-and-half

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

A homogenized blend of milk and cream, it contains between 10.5% and 18% milkfat (compared to heavy cream, which has at least 36%).

Though fine added to coffee and used to make hot cocoa, it won’t whip into nice peaks. Though you can add it to a sauce for a slightly creamy texture, don’t try to reduce it—its higher protein content can cause it to coagulate.

Don’t have it?

Try light cream or milk instead.

How to prep:

添加在最后稍微奶油te的烹饪xture.

How to store:

Keep half-and-half refrigerated.

Cross Reference

heavy cream

    Recipes

  • Recipe

    St-Germain Custard and Roasted Grape Parfaits

    The floral notes of St-Germain are carried in the custard and pair perfectly with the grapes. Try the custard on its own, too, as a topping for fresh fruit or…

  • Recipe

    Classic Panna Cotta with Brandied Cherry Sauce

    Light and simple, panna cotta is all about texture. It should be a bit wobbly on the plate, and then melt quickly in your mouth. The sauce is inspired by…

  • Recipe

    Crunchy French Toast with Maple-Bourbon Butter

    French toast with maple syrup is delicious but ordinary. Save it for the kids. This French toast gets dipped in a rich maple batter, coated in crispy cornflakes, and slathered…

  • Recipe

    Crumble-Topped Crab and Pancetta Mini Quiches

    Two-bite mini quiches are perhaps the most versatile savory recipe in any baker’s repertoire. They are perfect for a brunch buffet, holiday party hors d’oeuvres, or Super Bowl snack, and…

  • Recipe

    Creamed Swiss Chard with Saffron

    This side dish is an elegant riff on classic creamed spinach. The delicate saffron flavor pairs nicely with fish, but these greens are also delicious with steak.

  • Recipe

    Lemon-Iced Ginger Biscotti

    Traditional almond biscotti get a holiday makeover here, with a triple blast of ginger—ground, crystallized, and fresh—to evoke gingerbread and brightly flavored lemon icing as a final flourish.

  • Recipe

    Rhubarb Ice Cream Shortcake with Strawberry-Rhubarb Compote

    Rhubarb, with its sweet-tart tang and rosy hue, is the pastry chef’s asparagus—one of the early but certain signs that spring has arrived. Unapologetically astringent in its raw form, rhubarb…

  • Recipe

    Summer Corn Chowder

    Once you’ve eaten your fill of fresh corn on the cob, this satisfying soup is the ideal destination for those ears of corn that keep on coming to farmstands until…

  • Recipe

    Potato-Artichoke Gratin

    This creamy potato gratin is a must for a Réveillon menu. The caramelized onions add loads of flavor, while the artichokes give the dish a lovely tangy edge that cuts…

  • Recipe

    Classic Pumpkin Pie

    This pie has it all—a flaky, buttery crust and a creamy, spiced pumpkin filling. You can make the crust and even bake the pie before the big day, so there’s…

Comments

Leave a Comment

Comments

    Leave A Comment

    Your email address will not be published.

    Videos

    View All

    Connect

    按照烹饪你的罚款favorite social networks

    We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

    Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.