CORNISH/ CLOTTED CREAM

facebook share image   twitter share image   pinterest share image   E-Mail share image



Cornish/ Clotted Cream image

After living in the UK and rightfully becoming a scone, jam and clotted cream addict... I had to learn how to make Cornish cream at home. How hard could it be? Well... harder than you would think, for all the wrong reasons. It seems that finding the right cream is the real challenge. The best Cornish cream is made from fresh, unpasteurized, cream. In our ultra-pasteurized world, it is next to impossible to find unless you have a diary farmer tucked into your list of bff's. To further complicate things, I now live in the Netherlands. One would think that with all of the cows here (happiest cows on earth) it would be easier. No, no no no. Think again. So, I have modified, and tweeked a bit here and there to create clotted cream that is still a little piece of heaven on earth. That being said, if you can get your hands on unpasteurized cream to make this recipe, by all means use it! Also consider smuggling me some :)

Provided by Tantric1

Categories     Breakfast

Time 12h5m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 2

1 pint heavy cream (unpasteurized if possible)
1 pint heavy cream (if you want to make more than one batch)

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.

Nutrition Facts : Calories 547.4, Fat 58.7, SaturatedFat 36.5, Cholesterol 217.4, Sodium 60.3, Carbohydrate 4.4, Sugar 0.2, Protein 3.2

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Mexican Caviar_image Mexican Caviar

Bean Curd Saute_image Bean Curd Saute

Old Fashioned Vanilla Ice Cream_image Old Fashioned Vanilla Ice Cream

Easy Mexican Chicken Spaghetti_image Easy Mexican Chicken Spaghetti

Fresh and Fruity Cranberry Relish_image Fresh and Fruity Cranberry Relish

Red Pepper Chimichurri_image Red Pepper Chimichurri

Cantaloupe, Red Onion, & Walnut Salad_image Cantaloupe, Red Onion, & Walnut Salad

Shaker Lemon Pie_image Shaker Lemon Pie

Tiramisu Brownies_image Tiramisu Brownies

Churrasco (Stewed Skirt Steak) with Peppers and Onions_image Churrasco (Stewed Skirt Steak) with Peppers and Onions

All Pumpkins' Night Stew_image All Pumpkins' Night Stew

Creamy Chocolate & Vanilla Pudding Ribbon Pie_image Creamy Chocolate & Vanilla Pudding Ribbon Pie

HOT DOG BEAN PIE...A QUICK & EASY SURPRISE_image HOT DOG BEAN PIE...A QUICK & EASY SURPRISE

Rum-doused Lemon Poppy-Seed Cake_image Rum doused Lemon Poppy Seed Cake

Godmother Cocktail_image Godmother Cocktail

Sour Cherry Salsa_image Sour Cherry Salsa

SAUSAGE-CHEESE SOUFFLE_image SAUSAGE CHEESE SOUFFLE

Baked Popcorn Shrimp_image Baked Popcorn Shrimp

Burmese Semolina Cake_image Burmese Semolina Cake

Creole Hollandaise Sauce_image Creole Hollandaise Sauce