Hi Mum-NZ,

Depending on what your recipe is, you can simply simmer cream until it has thickened. I've made souffles by doing this. Thicken the cream, add beaten egg yolks and whatever "additives" I'm using (eg crab and chives, salmon, etc), then fold in stiffly beaten egg whites.

Cheese sauce made with simmered, thickened cream (I don't even bother with butter) and grated cheese is seriously yummy!

Rosebud