Serious Eats: Recipes
Cook the Book: Clotted Cream
"The flavor falls somewhere in between butter and crème fraiche."
While buttery rich clotted cream remains a staple of many Irish and British diets, clotting your own cream has fallen out of favor since it requires a pretty significant time commitment and seeking out unpasteurized or gently pasteurized cream. But by all means, don't let these deterrents stop you from trying this recipe out for yourself, one spoonful of homemade clotted cream and you'll see that it's worth a bit of effort.
While the cream heats, it forms a crusty yellow surface and underneath the cream thickens into clots. After the heating, the crust is removed and the cream is poured into jars and refrigerated.
As it cools the cream separates into two layers: the creamy top, perfect for spreading on scones (or anything else for that matter) and a thinner cream which Allen says keeps for several weeks and can be used in any recipe that calls for heavy cream. The flavor falls somewhere in between butter and crème fraiche but really varies with the quality of cream that you choose to start with so milk from your local farmers' market would be a good bet.
Win Forgotten Skills of Cooking
As always with our Cook the Book feature, we have five (5) copies of Forgotten Skills of Cooking to give away this week.