Learning how to make clotted cream in a double boiler is easy and yields a lovely, luxurious cream to spread on English muffins with a little jam. Recipe adapter from Culture magazine.
Cook Time 12hours
Total Time 12hours
Author Stephanie Stiavetti
4cupsheavy cream(NOT ultra-pasteurized!)
Fashion a makeshift double boiler out of a large ceramic or non-reactive metal bowl that fits snuggly into the top of a large, deep pot, such as a stockpot. Fill the pot with water, just to the point that the surface of the water is just an inch or so below the bottom of the bowl once it sitting in the stockpot. Bring the water to a boil.
Pour the cream into the bowl, and set the bowl snuggly in the top of the stockpot, making sure the bowl is level. Reduce the heat to below a simmer, using just about the lowest possible setting your stove has.
Allow to cook for 12 hours. Do not, and I repeat do not, touch the cream in any way. Don’t poke it, don’t jiggle it, and for the love of god, don’t stir it. You’ll notice a crust start to form on the surface of your cream, and that’s exactly what you want. Any sort of agitation will cause that precious crust to break up, completely negating the entire process.
After 12 hours, carefully — and I mean carefully, not agitating the cream — remove the bowl from the heat. Let stand for 1 hour, or until it comes to room temperature. Again, resist the urge to poke, prod, or otherwise disturb the delicate crust on the top of the cream. It’s still fragile, and picking at it may cause epic failure.
Cover the bowl with a clean cotton cloth and gently place the bowl in the refrigerator. For the third time, do not to agitate the cream! Do not taunt Happy Fun Ball! Allow to chill overnight, or for at least 8 hours.
Gently remove the crust from the top of the cream, and transfer it to a sealed container. Will keep in the refrigerator for up to a week.
This content was originally posted on FearlessFresh.com.