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  Added: Apr 21, 2011  •  Visited (168)  •  Print version Print this recipe (12)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cornish Clotted Cream
What You Need:
  • Milk
  • Water

  • How To Cook:
    1. Strain the milk into shallow pans, and let it stand for 24 hours in winter and 12 hours in summer.

    2. Put the pan on the stove, or into a steamer containing water, and let it heat gently until the cream begins to chow a raised rim round the edge. (Ideally, a stick fire should be used for the cooking.)

    3. When the cream is sufficiently cooked, place it in a cool larder and leave for 12 - 24 hours.

    4. Whenever it is necessary to move the pan, do this very carefully so as to avoid breaking up the cream.

    5. When the cream is required, skim it off in layers into a glass dish, taking care to have a good "crust" on the top.

    NOTE:
        Clotted cream should be made as soon as possible after milking.
     
    This recipe is also available in:
    Cuisine ╗ Europe ╗ England
    Dish ╗ Sauces & Condiments
    Main Ingredient ╗ Dairy ╗ Milk

     





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