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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a deep, wide-mouthed bowl with the cream and the milk. | 2. Leave the mixture in the refrigerator for several hours (preferably overnight). | 3. Heat the oven to 180 degrees F. | 4. Boil several cups of water and pour it into a pan large enough to accomodate the bowl of milk. | 5. Place the pan into the pre-heated oven. | 6. Set the bowl of milk into the pan of water in the oven and leave until the top of the milk is crusted with a nubbly yellowish-cream surface. | 7. (This will take at least 1 1/2 hours, but it is prudent to allow longer since this process varies depending on the fat content of the milk and cream). | 8. Once the surface is nicely crusted, remove the bowl from the pan and cool it rapidly in a bowl of ice water. | 9. Place the cooled bowl in the refrigerator until very cold. | 10. Remove the crust from the cream with a skimmer or a large slotted spoon and put it into another bowl with a bit of the creamy liquid underneath; as the clotted cream firms up you will need to stir in the liquid to achieve a nice consistency. | 11. Put the milk bowl back into the pan of water in the oven for a second crust to form, and add that in its turn to the first one. | 12. Note: The left over milk is great to make rice pudding, or can be used in baking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy whipping cream	20	ounces		1927.7655	15.5355	16.1025	204.5699
milk	2	quarts		1190.72	93.3056	61.488	63.8304

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.