Best Cornish Custard Cream Recipes

CORNISH/ CLOTTED CREAM

Steps:

• Pour cream into a oven proof pan, 8x8 preferably corning wear or other earthen pan. Minimally leave 2 inches from the top once poured inches Heat oven to 80 degrees Celsius. Cover pan with aluminium foil and place in oven for 10-12 hours.
• The idea is for the milkfat to rise to the top and the whey will be left underneath. Carefully remove the pan to keep it even and not bust through the top layer of butter fat.
• Let cool on stovetop for about 30 minutes and then refrigerate for 8 hours.
• Take out of fridge and skim clotted cream off the top with a slotted spoon to drain any of the milk that may get on spoon, let it drip off. Place clotted cream in a sealed container, will stay good for 3-4 days.

STOVE TOP CLOTTED CREAM RECIPE

Steps:

• Put the cream and butter into a medium sized heavy bottomed saucepan and heat to a gently boil, stirring often so the cream does not scorch. Gently boil the cream, stirring often, until it is reduced by at least 1/3. This may take up to 30 minutes, depending on your pan, and the heat of your burner. Note: I like to mark the depth at the start so I can judge when it has reduced enough. I dip a toothpick or popsicle stick into the cream and mark the measurement with a pen. Then I have a good reference point to check the progress of the cream.
• As the cream cooks down it will thicken, almost like a custard, and will coat the back of a spoon. Pour the cream into a shallow baking pan to cool. Put it in the refrigerator for several hours or overnight.
• Scrape the clotted cream out of the pan and into a small jar for storage. This recipe will make somewhere around 2 cups, and the clotted cream will last up to 10 days.

CORNISH CUSTARD CREAM

Steps:

• In a medium saucepan, heat the milk with the nutmeg over a moderate heat. When it reaches boiling point remove from the heat and keep it warm.
• In a large mixing bowl, beat the whole eggs , yolks and 1 1/2 ozs (3 tablesp) of sugar together using a wire whisk until the mixture is smooth.
• Strain the hot milk into the mixture, whisking constantly.
• Return to the saucepan and place over a very low heat. Cook, stirring, for about 10 minutes or until the custard thickens , ensuring it does not boil.
• When the custard is thick but still liquid enough to pour easily, remove the pan from the hear and set it aside to cool.
• Pre heat the grill (broiler) to high. When the custard is tepid pour half of it into a flameproof dish. Pour the double cream on top and add the rest of the custartd.
• Sprinkle with the rest of the sugar and the lemon rind. Place under the grill until the sugar caramelises.
• Remove from grill and chill in the refrigerator thoroughly before serving.

SIMPLE CUSTARD CREAM

Steps:

• Whip cream until soft peaks form.
• Fold into custard.
• It's now ready to use :).

CUSTARD CREAM

Steps:

• Put the milk over moderate heat in pan of suitable size (you don't want too much surface area, to prevent too much milk from evaporating).
• Combine the egg yolks, sugar and corn starch in a heavy-bottomed pan. When the milk boils, turn down the heat.
• Combine the milk with sugar/egg-yolk mixture bit by bit, making sure the mixture is completely dissolved in the milk. Now add the vanilla extract or other flavouring.
• Now turn on the heat (not too high, but you don't have to be extremely careful either) and keep stirring until the mixture starts to boil again and then turn off the heat. I like to use a whisk, which helps to mix everything well and make the custard slightly fluffy.
• If you feel the custard is too fluid even after it has boiled you can consider adding a bit more corn starch, but be very sure to mix it with some milk first, and be sure to not let the custard continue boiling for too long.
• Pour the custard into serving dishes. The custard can be served while hot (but wait a few minutes, or you'll burn your mouth) or after letting it cool down (it will thicken slightly while cooling down).