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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I think you better stick to the heavy cream. If it's the fat content you're worried about, you could probably use half and half or cut the heavy cream with 2% or whole milk, but it's the evaporated bit about your idea that worries me. Eh, you only live once!
I haven't ever tried it with anything but heavy cream. Sorry!
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