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Clotted Cream Part 1

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      Title: CLOTTED CREAM PART 1
 Categories: Desserts
      Yield: 1 Serving
 
 
     Clotted cream is a traditional product of South West England and
  the traditional farmhouse method of manufacture is as follows:
  
  1.  Channel Island milk is placed in shallow pans or bowls and left
  until the cream rises to the top.
  
  2.  The milk is then scalded for about one hour by placing the pan or
  bowl over a pan of water maintained at a temperature of about 180^F
  (82^C).
  
  3.  The cream is ready when it is straw colored and wrinkled in
  appearance. It is then cooled overnight or for about twelve hours.
  
  4.  When cool the cream should be skimmed off the surface using a
  perforated skimmer or a shallow spoon.
  
  5.  If the skimmed cream is left in the refrigerator for a few hours
  it will thicken further.
  
     Alternatively, clotted cream can be made using the direct scald
  method. Double cream is placed in shallow pans or bowls and scalded
  as for the traditional method. After scalding and cooling the whole
  contents of the pan are used as clotted cream.
  
  Source:  "Farmhouse Kitchen", based on the Independent Television
  series, presented by Dorothy Sleightholme. Published by Yorkshire
  Television Centre, Leeds LS3 IJS, c Trident Television, Ltd., 1976
  
  From the Recipe Files of:  Deidre-Anne Penrod, FGGT98B on Prodigy,
  J.PENROD3 on GEnie
     per Karen Mintzias
 
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