Recipe#6348

Title: CLOTTED CREAM PART 2

From: Wendy Lockman 
Date: Mon, 8 Apr 1996 11:34:44 -0400 
from Jane Grigson's OBSERVER GUIDE TO BRITISH COOKERY
     per Diane Duane

     Yield: 8 servings
 
     20 oz Heavy whipping cream
      2 qt Milk (or more)*
 
  *Preferably extra-rich milk, if you can get it in your area.
  
  Choose a wide-mouthed bowl or stainless steel bowl with sloping sides. Fill
  it with milk, leaving a deep enough rim free to avoid spillage. Add 20 fl
  double cream.  Leave in the refrigerator for at least several hours, and
  preferably overnight.  Set the bowl over a pan of water kept at 82 degrees
  C (180 F) and leave until the top of the milk is crusted with a nubbly
  yellowish-cream surface.  This will take at least 1 1/2 hours, but it is
  prudent to allow much longer. Take the bowl from the pan and cool it
  rapidly in a bowl of ice water, then store in the refrigerator until very
  cold.  Take the crust off with a skimmer, and put it into another bowl with
  a certain amount of the creamy liquid underneath; it is surprising how much
  the clotted part firms up--it needs the liquid. You can now put the milk
  back over the heat for a second crust to form, and add that in its turn to
  the first one.  The milk left over makes the most delicious rice pudding,
  or can be used in baking, especially of yeast buns.