So, you bumped into a recipe that calls for using a double boiler and your stuck. hm…
Yes, they can be expensive. And no you probably shouldn’t try that recipe without one. Usually by the time a recipe actually calls for a double boiler, it is sensitive enough to need one.
Here’s what to do:
Grab a relatively small sauce pot and find a heat safe bowl that will fit on top of it. When you fill the bottom ( the boiler part of you double boiler ) make sure that the water line is well below the bowl as it sits on top. It is the steam or heat from the water that warms the bowl and not the actual water.
I have functioned without a double boiler for years. Only recently did I receive one as a Christmas gift. While it is very nice, it tends to live in the back of the cabinet. If I am in a rush, I still just plop a bowl on top of whatever pot is closest at hand.
If you require a lid, any one that fits is fine or just try placing a plate on top.
Making do made easy. Tada!
BTW, you’ll need a double boiler for tonight’s Great Depression Recipe: Rhubarb Tapioca.