Help!

[calibrax]

I have a rib roast in the oven and some dauphinoise potatoes, the intention was to do yorkshire puds to accompany it... but I've just realised I have no milk! However, I do have cream left over from the dauphinoise... can I use that instead? and if so, do I need to do to adjust the recipe to compensate for the thickness, maybe by adding some water?

[Mobile Chicane]

I should think so. Whole milk is about 5% fat, so work out what the % of the cream is fat (should be on the tub) and dilute to that.

[calibrax]

Thanks MC, have now done that. Results to follow!!

[calibrax]

Came out perfect!! light and crispy. In fact better than usual... might use cream all the time!

[Shaw Tarse]