LOCATION: Recipes >> Eggs Dairy >> Clotted Cream 06
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Clotted Cream 06
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Pour one quart of milk (as fresh and as full cream as possible)
into a basin and leave overnight to allow the cream to rise. Stand
the basin in a shallow pan of water and bring slowly to the boil.
Continue simmering until the cream has formed a rich, bubbly crust
(this takes about one and a half hours). Allow to cool for several
hours and finish off at refrigerator temperature. Skim off clotted
cream into a dish. The highest yield will be 4 oz.
This product is more commonly referred to as Cornish Cream or Devon
Cream. The recipe is that used by our mothers during World War II
in Cornwall (partly as a means of preserving the milk in warm
weather). Fresh, full cream milk is not so easy to come by now, so
I have just tested this recipe using supermarket milk (pasteurized
and with 4% fat). The yield was 2 oz.
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