European Recipes : British Recipes :Clotted Cream Part 1

Recipe via Meal-Master (tm) v8.02

       Title: CLOTTED CREAM PART 1
Categories: Desserts
       Yield: 1 serving

      Clotted cream is a traditional product of South West England and the
   traditional farmhouse method of manufacture is as follows:

   1. Channel Island milk is placed in shallow pans or bowls and left until
   the cream rises to the top.

   2. The milk is then scalded for about one hour by placing the pan or bowl
   over a pan of water maintained at a temperature of about 180^F (82^C).

   3. The cream is ready when it is straw colored and wrinkled in appearance.
   It is then cooled overnight or for about twelve hours.

   4. When cool the cream should be skimmed off the surface using a
   perforated skimmer or a shallow spoon.

   5. If the skimmed cream is left in the refrigerator for a few hours it
   will thicken further.

      Alternatively, clotted cream can be made using the direct scald method.
   Double cream is placed in shallow pans or bowls and scalded as for the
   traditional method. After scalding and cooling the whole contents of the
   pan are used as clotted cream.