Clotted Cream Cake Food

CLOTTED CREAM

Clotted Cream image

Provided by Alton Brown

Time 5m

Yield 1 cup

Number Of Ingredients 1

Ingredients

2 cups pasteurized (not ultra-pasteurized) 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.

CHEF JOHN'S CLOTTED CREAM

Chef John's Clotted Cream image

While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time 20h5m

Yield 8

Number Of Ingredients 1

Ingredients

4 cups heavy cream (not ultra-pasteurized)

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.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 3.3 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.2 mg, Sugar 0.1 g

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