I have a delightful secret to share with you that has transformed my cooking from simple to spectacular with just a swirl—the Puck Cream, a magical dairy delight that has become an indispensable part of my culinary adventures.
Whether it’s a creamy pasta sauce that needs a touch of richness, a soup begging for a silken finish, or a homemade ice cream that could use a luxurious twist, Puck Cream is my go-to ingredient.
What is Puck Cream?
Puck Cream is a popular dairy-based cream product brand in many countries, particularly in the Middle East and parts of Asia. It is produced by Puck, a brand under the larger dairy company Arla Foods. Puck offers a variety of dairy products, including cooking cream, whipping cream, sour cream, and cream cheese, often marketed for culinary use in both savory and sweet dishes.
Ingredients:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tbsp cornstarch (optional for thickening)
- Salt, to taste (optional)
Instructions:
- Combine Milk and Cream: In a saucepan, combine the whole milk and heavy cream. The mixture should have a similar fat percentage to typical cooking creams, like the ones in Puck’s product line.
- Thicken the Cream (Optional): To replicate the slightly thicker consistency of cooking cream, you can add a small amount of cornstarch. Dissolve the cornstarch in a little bit of cold milk (about 1-2 tbsp) before whisking it into the milk-cream mixture.
- Heat the Mixture: Place the saucepan over medium heat and bring the mixture to a simmer. Stir constantly to avoid burning or curdling. Once the mixture begins to thicken (after 3-5 minutes), remove it from the heat.
- Cool and Use: Allow the mixture to cool slightly before using it in your recipes. It can be stored in an airtight container in the fridge for up to 4-5 days.
Tips for Success:
- Thickening Alternatives: If you prefer not to use cornstarch, you can thicken the cream with a roux (a mixture of flour and butter). Melt 1 tbsp of butter, add 1 tbsp of flour, and cook for 1-2 minutes until bubbly. Slowly whisk in the milk and cream mixture to prevent lumps.
- Stabilization: Cooking cream products are stabilized to prevent curdling when added to hot dishes. Using a mix of milk and heavy cream works well, but adding a bit of gelatin (about 1 tsp dissolved in water) can help prevent separation in high-heat applications.
What to serve with
Pairing dishes with Puck Cream can transform an ordinary meal into a luxurious feast. Given its creamy texture and rich flavor, Puck Cream effortlessly elevates various dishes across all meal courses.
Starter: Creamy Soup
1. Cream of Mushroom Soup: Puck Cream creates a rich, earthy soup. The cream adds a velvety layer that complements the umami flavor of mushrooms. Serve with crusty bread or garlic croutons for added texture.
2. Broccoli Cheddar Soup: This comforting, creamy soup combines broccoli’s freshness with cheddar’s sharpness, and it becomes extraordinary with a swirl of Puck Cream.
Main Course: Entrées
1. Creamy Garlic Chicken: Sauté chicken breasts and then simmer them in a creamy garlic sauce made with Puck Cream. The sauce’s smooth consistency clings to the chicken, promising a moist and flavorful bite. Serve this over a bed of steamed rice or pasta.
2. Salmon with Dill Cream Sauce: Bake or pan-sear salmon fillets and drizzle them with a dill-infused Puck Cream sauce. The richness of the cream complements the salmon’s fatty goodness, while dill adds a hint of freshness.
3. Mushroom Risotto: For an extra creamy texture, incorporate puck cream towards the end of your risotto cooking process. It pairs beautifully with the earthiness of mushrooms and the starchiness of Arborio rice.
Side Dishes
1. Creamed Spinach: A classic dish where spinach is cooked down and mixed with a generous amount of Puck Cream and Parmesan cheese, achieving a creamy, luxurious side that pairs well with steak.
2. Mashed Potatoes: Whip boiled potatoes with Puck Cream and butter for the ultimate creamy mashed potatoes. This side dish is versatile, complementing everything from roasts to grilled fish.
Desserts
1. Chocolate Mousse: Use Puck Cream as a base for a decadent chocolate mousse. Whip the cream to soft peaks, then fold in melted chocolate for a simple yet elegant dessert.
2. Berries and Cream: For a lighter dessert option, serve fresh berries topped with lightly sweetened whipped Puck Cream. This dessert is not only delicious but also visually stunning.
Ingredients Substitutes
When replicating Puck Cream at home, it’s helpful to know the various ingredient substitutes you can use to adjust for dietary preferences, ingredient availability, or flavor preferences.
Substitutes for Heavy Cream (Whipping Cream)
Heavy cream (with a fat content of around 36–40%) is essential for creating a rich, stable cream that can be whipped or used in cooking. If you can’t find heavy cream or are looking for a dairy-free or lower-fat alternative, here are some options:
Dairy Substitutes for Heavy Cream:
- Half-and-Half + Butter: Combine 3/4 cup of half-and-half (which contains about 10–12% fat) with 1/4 cup of unsalted butter. This mixture mimics the fat content of heavy cream and works well in cooking or baking, though it won’t whip like heavy cream.
- Ratio: 3/4 cup half-and-half + 1/4 cup butter = 1 cup heavy cream substitute.
- Whole Milk + Butter: Another option is mixing 1 cup of whole milk (which has around 3.5% fat) with 2 tbsp of unsalted butter. This mixture has a similar fat percentage to heavy cream and is great for sauces or soups, though it won’t whip.
- Ratio: 1 cup whole milk + 2 tbsp butter = 1 cup heavy cream substitute.
- Coconut Cream: For a dairy-free alternative, coconut cream is an excellent substitute. It has a rich, thick consistency similar to heavy cream and can be used for both cooking and whipping in many recipes. Use full-fat coconut cream (not coconut milk) for the best texture.
- Note: Coconut cream has a strong coconut flavor, so it’s best used in dishes where the flavor complements the creaminess, such as curries or tropical desserts.
- Heavy Cream Powder: You can use heavy cream powder as a substitute for liquid heavy cream. To reconstitute, mix the powder with water according to the package instructions. This works well for recipes where the liquid consistency isn’t critical, such as soups or sauces.
- Greek Yogurt + Milk: Mix Greek yogurt (unsweetened and full-fat) with a bit of milk to create a creamy, slightly tangy alternative. This is a good option if you’re looking for a healthier or protein-packed substitute for heavy cream in savory dishes or sauces.
- Ratio: 1/2 cup Greek yogurt + 1/2 cup milk = 1 cup substitute for heavy cream.
Non-Dairy Substitutes for Heavy Cream:
- Almond Milk + Coconut Oil: Combine 1 cup unsweetened almond milk with 2 tbsp coconut oil to mimic the fat content of heavy cream. This substitute is dairy-free and vegan.
- Oat Milk + Coconut Cream: Oat milk mixed with coconut cream can provide a rich, creamy texture that is suitable for cooking and baking. Oat milk is naturally sweeter than some other plant milk, so this might work better in dessert recipes.
- Ratio: 1 cup oat milk + 2 tbsp coconut cream = 1 cup substitute for heavy cream.
Substitutes for Milk
In recipes where milk is used (often in cooking cream or creamy sauces), you can try these milk substitutes:
Dairy Substitutes for Milk:
- Half-and-Half: If you have half-and-half (a mixture of milk and cream), it can be used as a milk substitute to increase the richness of a dish. It works best in cooking and baking.
- Buttermilk: If the recipe calls for milk in baking, buttermilk can work as a substitute. It adds a slightly tangy flavor and can react with leavening agents like baking soda to produce a light texture.
Non-Dairy Substitutes for Milk:
- Almond Milk: A common dairy-free option that is low in fat but high in flavor. It works well in desserts, baked goods, and creamy dishes, though it may not have the same richness as regular milk. Choose unsweetened almond milk for savory dishes.
- Oat Milk is a creamy, slightly sweet non-dairy milk made from oats. It has a mild flavor and a similar consistency to whole milk, making it ideal for soups, sauces, and smoothies.
- Coconut Milk: Coconut milk (the beverage version, not the canned cooking version) can be used as a substitute for milk in cooking and baking. It’s rich and creamy and adds a slight coconut flavor, so use it where the flavor is complementary.
Substitutes for Cornstarch (Thickening Agent)
In some recipes for cooking cream, a thickening agent like cornstarch is used to mimic the consistency of commercial creams, which are often stabilized for cooking. Here are some substitutes if you don’t have cornstarch on hand:
- Arrowroot Powder: A natural thickener, arrowroot powder works similarly to cornstarch but has the added benefit of being easier to digest. It’s often used in gluten-free cooking and baking.
- Ratio: Use 1 tablespoon of arrowroot powder for every 1 tablespoon of cornstarch.
- Tapioca Starch: Another gluten-free thickening agent, tapioca starch (or tapioca flour) is an excellent substitute for cornstarch, especially in recipes involving heat and liquids, such as soups or sauces.
- Ratio: Use 1 tablespoon of tapioca starch for every 1 tablespoon of cornstarch.
- Flour (All-Purpose or Gluten-Free): All-purpose flour can thicken cream-based recipes, though it requires more cooking time to remove the raw flour taste. For every tablespoon of cornstarch, use about 2 tablespoons of flour.
- Ratio: Use 2 tablespoons of flour for every 1 tablespoon of cornstarch.
- Xanthan Gum: If you’re following a keto or low-carb diet, xanthan gum is an excellent thickener for liquids. However, it’s incredibly potent, so use it sparingly. Only a tiny pinch is needed to thicken a cup of liquid.
Substitutes for Vanilla Extract (for Flavor)
If you’re looking to replicate the slight flavor that Puck Cream might have, particularly for sweetened whipped cream, here are some vanilla extract substitutes:
- Vanilla Bean Paste: If you want a more intense vanilla flavor, use vanilla bean paste, which contains the actual seeds of the vanilla bean for a richer taste.
- Almond Extract: You can use almond extract instead of vanilla extract for a slightly nutty flavour. Use it sparingly, as it has a strong flavor.
- Maple Syrup: For a touch of sweetness and flavor, maple syrup can be used instead of vanilla extract. It pairs well in dessert recipes but may alter the flavor profile slightly.
- Coconut Extract: For a tropical twist, coconut extract can be used in place of vanilla extract, mainly if you’re working with coconut cream or coconut milk-based recipes.
Final Thoughts
Experimenting with these substitutes can help you adapt your favorite recipes using Puck Cream to dietary preferences, allergies, or simply what you have on hand in the kitchen.
More Cream Recipes:
Ingredients
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tbsp cornstarch (optional for thickening)
- Salt, to taste (optional)
Instructions
- Combine Milk and Cream: In a saucepan, combine the whole milk and heavy cream. The mixture should have a similar fat percentage to typical cooking creams, like the ones in Puck’s product line.
- Thicken the Cream (Optional): To replicate the slightly thicker consistency of cooking cream, you can add a small amount of cornstarch. Dissolve the cornstarch in a little bit of cold milk (about 1-2 tbsp) before whisking it into the milk-cream mixture.
- Heat the Mixture: Place the saucepan over medium heat and bring the mixture to a simmer. Stir constantly to avoid burning or curdling. Once the mixture begins to thicken (after 3-5 minutes), remove it from the heat.
- Cool and Use: Allow the mixture to cool slightly before using it in your recipes. It can be stored in an airtight container in the fridge for up to 4-5 days.
