Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Clotted Cream




Source of Recipe


Helen's British Cooking


Recipe Introduction


Both Cornwall and Devon are famed for this delicacy. Traditionally this is made by pouring milk into shallow pans and leaving, undisturbed, for 24 hours allowing the cream to rise. Double cream can be used instead.




List of Ingredients




Unhomogenised whole milk or double cream - 600 ml (1 pint)



Recipe



Pour milk or cream into a shallow pan. If using milk leave undisturbed for 24 hours.

Heat the pan, gently, to about 82 °C (180 °F) and hold at this temperature for approximately 1 hour.

When the surface cream has developed a thick, rich, yellow wrinkled crust, Turn off the heat and allow the pans to cool slowly.

Once cold, skim the cream off and serve with scones, fruit or fruit pies.

Serves 4-6.