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In the same vein - try making clotted cream. It involves baking heavy cream at a low temp in the oven for 12 hours, then chilling it and scooping up the dense
by eps 3y ago
In the same vein - try making clotted cream.
It involves baking heavy cream at a low temp in the oven for 12 hours, then chilling it and scooping up the dense layer on top. Tastes absolutely marvelous.
https://www.allrecipes.com/recipe/257734/chef-johns-clotted-cream/ https://www.allrecipes.com/recipe/257734/chef-johns-clotted-...
- archagon 3y agoMade this for the first time semi-recently. Pretty amazing, easy to make, and (unsurprisingly) nothing like the “clotted cream” you get in those little jars. In Russian cuisine, we do something similar with milk called топленое молоко. (I guess the best translation would be “baked milk”?) After hours in the oven, the milk gets infused with a deep caramel flavor.