Clotted Cream Food

CLOTTED CREAM

Steps:

• Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

CLOTTED CREAM

Steps:

• Fill a deep, wide-mouthed bowl with the cream and the milk.
• Leave the mixture in the refrigerator for several hours (preferably overnight).
• Heat the oven to 180 degrees F.
• Boil several cups of water and pour it into a pan large enough to accomodate the bowl of milk.
• Place the pan into the pre-heated oven.
• Set the bowl of milk into the pan of water in the oven and leave until the top of the milk is crusted with a nubbly yellowish-cream surface.
• (This will take at least 1 1/2 hours, but it is prudent to allow longer since this process varies depending on the fat content of the milk and cream).
• Once the surface is nicely crusted, remove the bowl from the pan and cool it rapidly in a bowl of ice water.
• Place the cooled bowl in the refrigerator until very cold.
• Remove the crust from the cream with a skimmer or a large slotted spoon and put it into another bowl with a bit of the creamy liquid underneath; as the clotted cream firms up you will need to stir in the liquid to achieve a nice consistency.
• Put the milk bowl back into the pan of water in the oven for a second crust to form, and add that in its turn to the first one.
• Note: The left over milk is great to make rice pudding, or can be used in baking.

CHEF JOHN'S CLOTTED CREAM

Steps:

• Preheat oven to 175 to 180 degrees F (80 degrees C).
• Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
• Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
• Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
• Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.