When I was in England a few years back, the ladies of the New Milton church we were helping that week served us cream and fresh berries one evening. One bite and I asked, “Okay, what’s in this?”
“Oh, that’s the clotted cream you’re tasting,” was their off handed answer.
Weird name, but Oh my gosh! Hard to describe, but Oh my gosh! Here’s the nutritional values for this gift from heaven.
https://www.eatthismuch.com/food/view/english-clotted-cream,569770/
A happy memory of that week in New Milton popped into mind a few months back and I have been researching recipes and trying them out. I remember asking Julia, a lovely little lady from an afternoon spent at her dining table and back garden– y’all, Bill and Julia had a gorgeous garden, packed with flowers and vegetables. I made the mistake of calling it a yard and they when they bristled at my very American gaff, I quickly corrected and said, “I mean garden!”— anyway, I asked Julia for a recipe on clotted cream and she just waved her little hand in a dismissive manner. “Just pour it in a dish and put it in the oven,” she answered.
And it is that simple. And it’s so dang good you’ll think that it can’t be that easy. Heavy whipping cream plus nothing. Kinda like salvation: Jesus plus nothing…
Here’s what I’ve learn to do:
Pour 2 cups heavy whipping cream into a shallow baking dish. Place in a 175° oven. Close the door and leave it alone for 12 hours. Don’t stir it, don’t jiggle it. Leave it alone. I usually put it in the oven a couple of hours before bed and when I get up the next morning it’s ready to come out. Cool to room temperature, cover in plastic wrap and place in the refrigerator for another 12 hours. It’s worth the wait. The top layer will be deep golden and uderneath that is a creamy white layer. The cream solids seperate from the whey. Scrape the solids into a jar and put a lid on it. The liquid left in the bottom of the dish can be used in baking.
This evening I poured it into my cup of coffee, sending it to heaven and back! People are putting all kinds of things in coffee these days, from butter to coconut oil so, why not clotted cream whey? Swirled it around, turning it a lovely cafe ole` color. The fat glistening on top.
Simple summer supper was a cool one tonight: Vanilla Greek yogurt, fresh blueberries, and a big scoop of clotted cream! If you’ve got a do-nothing weeknight, try out this clotted cream recipe.
Blessings from the Exile’s Kitchen.
theexileskitchen 