Making Your Own Devonshire or Clotted Cream - BigOven 108518

Making Your Own Devonshire or Clotted Cream

Ready in 1 hour

Top-ranked recipe named "Making Your Own Devonshire or Clotted Cream"

Share it:

Try this Making Your Own Devonshire or Clotted Cream recipe, or contribute your own. "British" and "Misc" are two tags used to describe Making Your Own Devonshire or Clotted Cream.


Ingredients

Are you making this? 

Original recipe makes 1 Servings

Servings  

Preparation

In winter, let fresh, unpasteurized cream stand 12 hours, (in summer, about 6 hours) in a heat-proof dish. Then put the cream on to heat - the lower the heat the better. It must never boil, as this will coagulate the albumen and ruin everything. When small rings or undulations form on the surface, the cream is sufficiently scalded. Remove at once from heat and store in a cold place at least 12 hours. Then skim the thick, clotted cream and serve it very cold as a garnish for berries, or spread on scones and top with jam.

Verified by stevemur

Eat healthier with nutrition info! See line-by-line nutrition insights

BigOven Pro required. Try BigOven Pro for Free

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Making Your Own Devonshire or Clotted Cream. Be the first to review it!

I'd rate it:


sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free