What is the American equivalent for British single cream if light cream is not available? I'm looking at Mary Berry's recipe for custard to pour over a crumble. I found one suggestion of adding 9 tablespoons heavy cream to 1 cup of skim milk. Another thought is to use half & half. Suggestions?
(In case you missed it)
Catch Up on Piglet Day 1
Diced Tomatoes Are Tricking You
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
An Any-Budget Guide to the Best Bath Towels on the Internet
Vintage Never Goes Out of Style