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 LOCATION: Recipes >> Eggs Dairy >> Clotted Cream 08
Recipe Reviews: How does this recipe taste? Average Ratings:
Write an ON-LINE REVIEW and share your thoughts with others. 10 of 12 people found the following review helpful:
Reviewer: Anonymous from USA I tried the recipe and didn't have any of the problems of the reviewer before. Cream will not boil until it reaches 212 degrees so her themometer more than likely was not calibrated. It worked fine for me and with little work. The clotted cream tasted very nicely with my scones. Was this review helpful to you? Yes No 4 of 6 people found the following review helpful:
Reviewer: R. Hicks from Manhattan, New York USA Very nice for High Tea, or perhaps after Sherry Sunday with some blackberrys. The ease of making this cream is magical.. Not Exactly Devonshire, However lovely all the same. Was this review helpful to you? Yes No 2 of 2 people found the following review helpful:
Reviewer: Anonymous from Fort Collins, CO USA Lynnette from Littleton, CO, USA doesn't realize that because she lives at an altitude of 5300 feet, all liquids boil at lower temperatures than at sea level. This likely explains why she wasn't successful with this recipe. Was this review helpful to you? Yes No 10 of 19 people found the following review helpful:
Reviewer: Lynnette from Littleton, CO, USA The temperature instruction is flat-out wrong! If you "gently" raise the temperature of cream to 180 degrees F, it will arrive at a nice, rolling boil. In fact, it begins to boil around 160 degrees. I'm not sure why you should sustain this temperature for about an hour, unless it's to insure a lovely burnt aroma throughout the entire house. I decided not to wait that long, and I will definitely look for a different recipe for clotted cream! Was this review helpful to you? Yes No 2 of 3 people found the following review helpful:
Reviewer: Nicola Maurer from Gratiot, WI USA I tried this with milk "straight from the cows" of our neighbor\'s Jersey dairy farm, here in Wisconsin. I was not optomistic but hopeful to try to duplicate the clotted cream I so dearly miss. I was nervous about the temp issue, having read the first review, but had no problems. I used 1/2 gallon milk and obtained 1/2 cup cream, which was thick but pourable, not clotted. Will try scalding for longer next time. Was this review helpful to you? Yes No 2 of 3 people found the following review helpful:
Reviewer: Lynn from Los Angeles, CA Lynette, you are over 5,000 feet above sea level, this will greatly affect the boiling temperature of your recipe. Please don't discount this recipe simply because you tried it once and it didn't work. Many factors are at play here. Also, perhaps your thermometer was not calibrated? Was this review helpful to you? Yes No 1 of 3 people found the following review helpful:
Reviewer: Anonymous from Englewood, Co Lynnette needs to remember that at her elevation in Littleton, Co, (5300") all liquids boil at a lower temperature! Adjust the recipe accordingly, and it should work just fine. Was this review helpful to you? Yes No 
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Clotted Cream 08
