quote:

Originally posted by corabeth

We had a breakfast buffet at our hotel and they had heavy, heavy cream(it almost would not pour out of the pitcher) and whole milk which was like half and half.

You sure you didn’t have "clotted cream" which is often served in Britain and is similar to "creme fraiche" or the hispanic "crema fresca"–although not sour like sour cream, it’s similar in consistency and won’t pour. If you like it you should be able to get it here in gourmet or, for the Hispanic version, Mexican groceries.

Also, when I first moved to SF in the early 80’s, local dairy Berkeley Farms made a product called "extra rich milk" which was half/half-like and it was not only used by many coffee shops as the creamer of choice but also sold in most supermarkets. In recent years I haven’t seen it, possibly because BF was bought out by corporate giant Dean Foods.