Recipe#10730

Title: Clotted Cream 07

From: jcherepy@mindspring.com (Bill Cherepy) 
 Newsgroups: rec.food.baking 
 Subject: Clotted Cream 
 Date: Wed, 10 Mar 1999 22:16:29 GMT 
 Message-ID: <36e6eeba.9073094@news.mindspring.com> 

Channel Island milk is placed in shallow pans or bowls and left
 until the cream rises to the top.
 The milk is then scalded for about one hour by placing the pan or
 bowl  over a pan of water maintained at a temperature of about 180F
 (82C).
 The cream is ready when it is straw colored and wrinkled in
 appearance.  It is then cooled overnight or for about twelve hours.
 When cool the cream should be skimmed off the surface using a
 perforated skimmer or a shallow spoon.
 If the skimmed cream is left in the refrigerator for a few hours
 it will thicken further.
 Alternatively, clotted cream can be made using the direct scald
 method. Double cream is placed in shallow pans or bowls and scalded
 as for the traditional method.  After scalding and cooling the
 whole contents of the pan are used as clotted cream.