3 hrs 5 mins
If you want memories of cream tea in Devonshire, look no further... this is worth the effort.
My Private Note
- 1Fill a deep, wide-mouthed bowl with the cream and the milk.
- 2Leave the mixture in the refrigerator for several hours (preferably overnight).
- 3Heat the oven to 180 degrees F.
- 4Boil several cups of water and pour it into a pan large enough to accomodate the bowl of milk.
- 5Place the pan into the pre-heated oven.
- 6Set the bowl of milk into the pan of water in the oven and leave until the top of the milk is crusted with a nubbly yellowish-cream surface.
- 7(This will take at least 1 1/2 hours, but it is prudent to allow longer since this process varies depending on the fat content of the milk and cream).
- 8Once the surface is nicely crusted, remove the bowl from the pan and cool it rapidly in a bowl of ice water.
- 9Place the cooled bowl in the refrigerator until very cold.
- 10Remove the crust from the cream with a skimmer or a large slotted spoon and put it into another bowl with a bit of the creamy liquid underneath; as the clotted cream firms up you will need to stir in the liquid to achieve a nice consistency.
- 11Put the milk bowl back into the pan of water in the oven for a second crust to form, and add that in its turn to the first one.
- 12Note: The left over milk is great to make rice pudding, or can be used in baking.
Browse Our Top Sweet Sauces Recipes
Nutritional Facts for Clotted Cream
Serving Size: 1 (209 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 260.6
- Calories from Fat 204
- Total Fat 22.7 g
- Saturated Fat 13.9 g
- Cholesterol 81.0 mg
- Sodium 83.0 mg
- Total Carbohydrate 8.6 g
- Dietary Fiber 0.0 g
- Sugars 8.6 g
- Protein 6.2 g