To make creme brulee what cream do i use?

so on the recipe, it says


%26quot;2 cups heavy cream (whipping cream)%26quot;





so do i buy the cream thats in the carton you know, the liquidy kind or the kind thats in a can and you shake it then it comes out all creamy, not liquidy?





and if i have the non liquidy kind instead, would i still work the same?





please and thankyou!|||You need to buy the liquid cream in the carton. The %26#039;Redi-Whip%26#039; kind will not work in a creme brulee.|||It%26#039;s called Heavy Cream or Whipping Cream. When you beat/whip it, it becomes thick. If beaten too much you will have butter.