I've tried the MC recipe for clotted cream three times, and I've failed every time. It seems this is an excellent use for an immersion circulator because of the ability to closely regulate temperature. The Book says to use a 2:1 ratio of whole milk (preferably unhomogenized) to heavy cream; cook at 80°C (176°F) for one hour, then refrigerate for 24h.
Simple, right? And yet I can't get it to work. I did notice, on one attempt, that the cream had clotted after a week in the fridge post-cooking, but by that time, I'd poured it back into the carafe, so couldn't get at it without breaking the glass.
It should be easy to do; just follow these steps:
ONE. put a bowl in a box
TWO. put your cream in that box
THREE. then you cook in that box.
and that's the way you do it.
Half my friends are from Devonshire and I'd be a hero if only I could get this right. Help?
edited: mis-typed F & C
