Cornish clotted cream
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
See below |
Directions
Choose a wide, shallow earthenware pan. Strain very fresh milk into this & leave to stand, overnight if summertime or for twenty-four hours in cold weather. Then slowly, & without simmering, raise the temp. of the milk over a low heat until a solid ring starts to form around the edge. Without shaking the pan, very carefully remove it from the heat & leave overnight, or a little longer, in a cool place.
The thick crust of cream can then be skimmed off the surface with a large spoon or a fish-slice.
File
Related recipes
- Clotted cream
- Clotted cream #1
- Clotted cream part 1
- Clotted cream part 2
- Clotted cream, devon-style
- Cornish pasty
- Cornish saffron cake
- Cornish tea-cakes
- Crowdie cream
- Devonshire cream
- Devonshire cream (non-traditional)
- Devonshire cream/clotted cream
- Devonshire or clotted cream
- Homemade clotted cream
- Making your own devonshire clotted cream
- Making your own devonshire or clotted cream
- Mock clotted cream
- Mock devonshire clotted cream
- Mock devonshire clotted cream (tdn)
- Scone cream