On Food and Cooking

légère* 30 sauces,  soups,  etc.,   whipping

Single cream18+Coffee, pouring

20  (18–

30)

Coffee, pouring (seldom

available)

Coffee cream 25 Coffee, pouring

30–

36

Pouring,    enriching,  whipping    (if rich,

spreading)

Crème   fraîche**

(fleurette  or  épaisse)    *

30–

40

Pouring,

enriching,

whipping

35+Pouring, enriching,  whipping

38  (36+)Pouring,   enriching,  whipping

Double cream48+Spreading

Clotted cream55+Spreading

65–85Spreading

*légère:     “light”;   fleurette:   “liquid”;

épaisse:    “thick” due to  bacterial   culture

**fraîche:   “fresh,     cool,   new.”   In  France,