Stove Top Clotted Cream Recipes
CLOTTED CREAM
Provided by Darina Allen
Categories Milk/Cream Dairy
Yield Makes about 1 1/4 cups
Number Of Ingredients 1
Steps:
- Heat the cream in a heavy sauté pan and gently on the lowest heat for 5-6 hours, by which time it will have a rich, deep-yellow, wrinkled crust (use a diffuser mat if necessary). The cream must not boil or simmer.
- Let the cream cool overnight, but preferably not in a fridge (I leave it in a cold pantry).
- Next day, lift off the crust, or "clout" as my Cornish son-in-law calls it. Spoon the cream into sterilized glass jars, cover, and store in the fridge. The clotted cream is on top; thick cream left over when the clotted cream is removed can be used as heavy cream and it keeps for ages-several weeks at least.
- If your stove doesn't go low enough, then put the cream into an earthenware bowl, set it in a bain-marie, and proceed as above.
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- Pour heavy cream into a very heavy, very large, non reactive frying-pan. The goal here is to create as much surface area as possible, and to use a pan that will conduct heat evenly and steadily.
- Place pan on the stove, with the burner set to the lowest possible setting. If you have a ‘warm’ setting, then perfecto! Otherwise, use what you’ve got. If you have a gas stove, Sam suggests using a heat diffuser.
- After about an hour, a thick layer will have formed on the surface of the cream. Scrape it off with a non-slotted spoon and transfer it to a bowl, keeping the top of the fat layer facing upwards, if at all possible. Repeat this step three or four more times until most of the cream has thickened and been scraped into the bowl.
- Transfer the clotted cream to a tightly sealed container and refrigerate over night. After it’s rested for the evening, you should have a “thick, gloopy, knobbly-surfaced cream which you can spread onto a freshly baked scone.” And if that’s not the epitome of excellent clotted cream, I don’t know what is.
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