LOCATION: Recipes >> Eggs Dairy >> Clotted Cream 01
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Clotted Cream 01
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Cornish Clotted Cream
Choose a wide, shallow earthenware pan. Strain very fresh milk into
this and leave to stand, overnight if summertime or for twenty-four
hours in cold weather. Then slowly, and without simmering, raise
the temperature of the milk over a low heat until a solid ring
starts to form around the edge. Without shaking the pan, very
carefully remove it from the heat and leave overnight, or a little
longer, in a cool place. The thick crust of cream can then be
skimmed off the surface with a large spoon or a fish-slice.
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