Clotted Cream Part 1
Description
This International dessert features Channel Island milk is placed in shallow pans or bowls and left. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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until the cream rises to the top.
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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 180^F (82^C).
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The cream is ready when it is straw colored and wrinkled in appearance.
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It is then cooled overnight or for about twelve hours.
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When cool the cream should be skimmed off the surface using a perforated skimmer or a shallow spoon.
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If the skimmed cream is left in the refrigerator for a few hours it will thicken further.
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Alternatively, clotted cream can be made using the direct scald method.
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Double cream is placed in shallow pans or bowls and scalded as for the traditional method.
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After scalding and cooling the whole contents of the pan are used as clotted cream.
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series, presented by Dorothy Sleightholme
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 10.5kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.2g1%
- Cholesterol 0.5mg1%
- Sodium 10.0mg1%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.0g0%
- Sugars 1.2g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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