Hi everyone

I'm new here obviously. I'm an American living in France. My husband is French. We have been in France now for a little over a year. I have 4 children - two little one's with us in France (a girl 6 and a boy, 4) and two older girls (ages 20 and 24) by my first marriage that live in the US on their own (university, etc).

I'm loving France and all that comes with living here but I've got some questions about what to use for substitutions for American ingredients I cannot find here in France. For example - what is the equivalent of Evaporated Milk? Half & Half? Whipping Cream? Crisco Solid? see, lots of questions

I'm guessing some of you may be French living in other countries, perhaps in the US and have the reverse problem.

I'm looking forward to getting to know you all better.
Thanks for having me on your board

HUGS

cyndyann

Welcome to the forum, Cyndyann - I hope you will like it here

I heard that "Lait concentre non-sucre" is evaporated milk.
There is no whipping cream in France? Really?

You can buy the cans of whipped cream - I just don't know which product is what here yet. Like the lait concentre non sucre being evaporated milk - I picked some up at the grocery store to make my pumpkin pie just by the process of elimination. It was next to the highly sugared concentrated one so I figured it was a good guess. Sure enough I was right.

Whipping cream - of course they have it here - I just need to know what it's called

If you go to the supermarket see if they got Chantilly cream - that seems to be the equivalent of whipping cream