Recipe#10726

Title: Clotted Cream 03

Newsgroups: rec.food.recipes 
 From: Diane Duane dduane@owlsprings.win-uk.net 
 Subject: Clotted Cream 
 Message-ID: <252@owlsprings.win-uk.net> 
 Organization: Taronga Park BBS 
 Date: Tue, 18 Jan 1994 10:49:03 

20 fl heavy whipping cream
 2 qt milk (or more), preferably extra-rich milk, if you can get it 
 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.
 Making your Own Devonshire or Clotted Cream
 In winter, let fresh, unpasteurized cream stand 12 hours, (in
 summer, about 6 hours) in a heat-proof dish.  Then put the cream
 on to heat - the lower the heat the better.  It must never boil,
 as this will coagulate the albumen and ruin everything.  When small
 rings or undulations form on the surface, the cream is sufficiently
 scalded.  Remove at once from heat and store in a cold place at
 least 12 hours.  Then skim the thick, clotted cream and serve it
 very cold as a garnish for berries, or spread on scones and top
 with jam.