To stop cream from boiling out of your sauce pan when reducing for a cream sauce, turn off the heat and place the tip of your finger in the foam. The temperature change will make the foam subside. If you don’t think your finger can “take the heat”, simply blow gently into the foam when you take it off the heat. Remember not to put it at the same heat level once it’s back on the stove top. Start at a lower heat and work up to the proper simmer temperature for an even reduction.