Stove Top Clotted Cream Food
CLOTTED CREAM
Living in Germany I do miss the odd cream tea, so if you feel the same you'll love this recipe. Not quite as good as the original, but it does come jolly close!
Provided by potnoodles
Time 3h
Yield Makes Jar
Number Of Ingredients 0
Steps:
- Pour the cream or milk into a wide double saucepan or bowl and place over some hot water on your cooker.
- Leave the water to simmer for 2-3 hours.
- When the cream or milk has developed a thick bubbly layer on top, remove from the stove and cool in a cool place first and then in the fridge for several hours.
- Once the cream has cooled through, carefully lift off the top layer and place in a different container. It should make approx. 150 g. of delicious clotted cream for you to enjoy!
CLOTTED CREAM
Provided by Darina Allen
Categories Milk/Cream Dairy
Yield Makes about 1 1/4 cups
Number Of Ingredients 1
Steps:
- Heat the cream in a heavy sauté pan and gently on the lowest heat for 5-6 hours, by which time it will have a rich, deep-yellow, wrinkled crust (use a diffuser mat if necessary). The cream must not boil or simmer.
- Let the cream cool overnight, but preferably not in a fridge (I leave it in a cold pantry).
- Next day, lift off the crust, or "clout" as my Cornish son-in-law calls it. Spoon the cream into sterilized glass jars, cover, and store in the fridge. The clotted cream is on top; thick cream left over when the clotted cream is removed can be used as heavy cream and it keeps for ages-several weeks at least.
- If your stove doesn't go low enough, then put the cream into an earthenware bowl, set it in a bain-marie, and proceed as above.
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