Clotted Cream recipe
All Recipes Best Recipe Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce RecipesIngredients
- 2 cups heavy whipping cream
Nutrition Info
-
205.3 calories
carbohydrate: 1.7 g
cholesterol: 81.5 mg
fat: 22 g
fiber: : -
protein: 1.2 g
saturatedFat: 13.7 g
servingSize: -
sodium: 22.6 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -
Directions Clotted Cream
Directions
-
Pour cream into the top half of a double boiler (see Editor's Notes). Let it stand at room temperature for 12 hours in the fall or winter, or 6 hours during warmer weather in spring and summer.
Fill the bottom half of the double boiler with water, bring to a simmer over very low heat without letting cream boil. A thermometer inserted into the cream should read no more than 185 degrees F (85 degrees C).
Continue cooking the cream until small bubbles rise to the surface and a golden crust forms on top, about 1 hour and 45 minutes. Remove the top part of the double boiler from heat, cover, and let stand for 2 hours. Refrigerate for 12 hours.