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    You are in: Home / Recipes / Clotted Cream Recipe
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    Clotted Cream

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    5 mins

    3 hrs

    rsarahl's Note:

    If you want memories of cream tea in Devonshire, look no further... this is worth the effort.

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    Units: US | Metric


    1. 1
      Fill a deep, wide-mouthed bowl with the cream and the milk.
    2. 2
      Leave the mixture in the refrigerator for several hours (preferably overnight).
    3. 3
      Heat the oven to 180 degrees F.
    4. 4
      Boil several cups of water and pour it into a pan large enough to accomodate the bowl of milk.
    5. 5
      Place the pan into the pre-heated oven.
    6. 6
      Set 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. 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).
    8. 8
      Once the surface is nicely crusted, remove the bowl from the pan and cool it rapidly in a bowl of ice water.
    9. 9
      Place the cooled bowl in the refrigerator until very cold.
    10. 10
      Remove 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.
    11. 11
      Put 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.
    12. 12
      Note: The left over milk is great to make rice pudding, or can be used in baking.

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    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

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