05 June 2010

Cream tea

Had a go at making clotted cream yesterday. For a first attempt, it went pretty well. Well enough for my 12 year old to say "I adjure you to make this cream again!". Then she asked me what 'adjure' actually meant, but we decided it was an appropriate word to use in the context.

The Bel Cream Maker instructions for 'Devonshire Cream' require you to pour no more than an inch of cream over an inch of milk in a shallow pan and then allow to settle overnight. "Afterwards heat very slowly until crust forms and cracks. Skim off and cool." These latter instructions were a bit vague for my liking, so I consulted the Internet and found a likely-looking recipe on the Sustainable Table site. No mention of having milk underneath the cream, though (and as I'd already done that step, I couldn't undo it!).

After eight hours of slow baking, the cream looked like this:

I skimmed off the thick top layer with a slotted spoon and transferred it to the fridge. You're left with a fair bit of thin cream underneath, which can be used for something else. After the top layer had been in the fridge for a few hours I took it out for our cream tea. I found that it was very dry, so mixed in some of the thin cream until it was of the right consistency for use on jam and scones. Next time, I'd probably leave it all in the fridge to cool completely and do the skimming later on (as the Sustainable Table recipe suggests) - this might help to get the right consistency from the start.

It's a bit of a faff, to be honest, so despite Child #1's adjuration, I don't think it's something I'll be making too often.


santi said...


Mayje said...

looks so yummy! wish I know how to bake and bake one like that! :)