Food recipes
Clotted Cream
Clotted Cream Ingredients: cream, whipped, cream topping, pressurized Directions: You must use the NOT ultra-pasteurized whipping cream. If it isnt pasteurized at all, that is even better. Place the cream in a an oven...
Clotted Cream
Ingredients:
cream, whipped, cream topping, pressurized
Directions:
You must use the NOT ultra-pasteurized whipping cream.
If it isnt pasteurized at all, that is even better.
Place the cream in a an oven-safe saucepan covered for 8-12 hours in a 180 degree oven.
You will know that the cream is ready when you notice that the skin has turned a yellowish color.
Remove from the oven and let it cool down for about an hour.
Stick the cooled down pot in the fridge for about 8 hours.
Then remove the top layer (clotted cream) from the pot and enjoy your clotted cream.
You can use the remaining cream for baking.
Note: Ive added 1 Tablespoon of powdered sugar and 1/2 teaspoon of vanilla as well.
It makes it even more heavenly but does loosen it up a bit.
Ingredients:
cream, whipped, cream topping, pressurized
Directions:
You must use the NOT ultra-pasteurized whipping cream.
If it isnt pasteurized at all, that is even better.
Place the cream in a an oven-safe saucepan covered for 8-12 hours in a 180 degree oven.
You will know that the cream is ready when you notice that the skin has turned a yellowish color.
Remove from the oven and let it cool down for about an hour.
Stick the cooled down pot in the fridge for about 8 hours.
Then remove the top layer (clotted cream) from the pot and enjoy your clotted cream.
You can use the remaining cream for baking.
Note: Ive added 1 Tablespoon of powdered sugar and 1/2 teaspoon of vanilla as well.
It makes it even more heavenly but does loosen it up a bit.