|The Recipe Bin: Welsh - Entrees: Eggs & Dairy|
|Choose a wide-mouthed bowl or stainless steel bowl with sloping sides. Fill it with milk,
leaving a deep enough rim free to avoid spillage. Add the heavy cream. Leave in the
refrigerator for at least several hours, and preferably overnight. Set the bowl over a pan of
water kept at 82°C (180°F) and leave until the top of the milk is crusted with a nubbly
yellowish-cream surface. This will take at least 1½ hours, but it is prudent to allow
much longer. Take the bowl from the pan and cool it rapidly in a bowl of ice water, then store
in the refrigerator until very cold. Take the crust off with a skimmer, and put it into
another bowl with a certain amount of the creamy liquid underneath; it is surprising how much
the clotted part firms up -- it needs the liquid. You can now put the milk back over the heat
for a second crust to form, and add that in its turn to the first one. The milk left over makes
the most delicious rice pudding, or can be used in baking, especially yeast buns.
¹ Preferably extra-rich milk, if you can get it in your area.
|Makes approximately 8 servings.|