Clotted Cream, to answer the question "do I have a recipe for clotted cream?" I say a firm Yes. Even at this is not a recipe per say, it is a technique and it leads perfectly into what will be coming in future postings using the "Sous Vide" technique. Clotted Cream also known as Devinshire Cream or Tea Cream has many uses beyond "Tea Time". Although it classifies as butter in the USA it only does so due to its high fat content. Clotted cream is fairly simple to make but due to it being difficult to find unpasteurized heavy cream here, the final product is slightly different then what one might get overseas. It can also be bought commercially. OK onto the process of clotting your cream:
Ingredients
1 quart heavy cream (whipping or manufactures cream)
Preheat the oven to 180 degrees, prepare a water bath in a 2 or 4 inch hotel pan. Pour the heavy cream into a 2x8x12 or 14inch baking pan, place cream filled pan into water bath, place into oven and leave at 180 degrees for 4-6 up to 8 hours. Remove from oven and water bath, place in cool area for 2-4 hours, gently scrap the top separation from the milk below, the top cream is the clotted cream. Reserve the milk liquids for baking or other applications.
Very simple to make, I have recipes other than "Cream Tea" that use Clotted Cream I would be happy to share if anyone is interested. I will be back with what I believe to be an excellent technique called "Sous Vide" and a few recipes that are over the top. Until then, "Think Good Thoughts & Smile".
