Recipe riddle. What do you get when you simmer cream?
So I was fooling around with a candy recipe that had me reduce some cream by quite a bit. It started looking like a pudding base almost, so I took a tiny bit out and let it cool; it was delicious, and very pudding-like.
After that, I decided to experiment and basically just simmered some cream, cocoa powder, sugar, and a touch of cinnamon. It came out delicious, but I have no idea what I just made.
I'm sure something like this exists, but I'm not familiar with any recipes that use this method. Anyone have any ideas?
Until I know better, I'm just gonna call it a velvet cream pudding, cause it is smooth and rich as all get out. Damn tasty.
Well, I was just kind of tooling around so I can't remember exactly. I think I started with about 4 cups and reduced by half on low/low-med. It took about 30-35 minutes. Mostly I was just eyeballing it until it had the consistency of a thick sawmill gravy (you do have to constantly whisk it or it'll get lumpy) After cooling, it set somewhere between a custard and a mousse.
It's clotted cream -- the British tea staple with scones and strawberry jam. (sometimes called Devonshire cream or Cornish/Cornwall cream.)
You may have ended up with a sunny yellow crust of butterfat congealed on the top.
Pure decadence, no matter what you do with it.
I like it just by itself, dipped onto fresh strawberries.
I looked it up, I think you're pretty close. In clotted cream, the fat is separated from the milk it self and then heated indirectly, what I did was directly heat the cream itself.
Now if it is pretty much the same thing, I just had sweet chocolate clotted cream for dessert and I don't even feel bad about it. :p
Amy Thielen has a recipe for Rommegrot (there are slash marks through the o letters in Rommegrot) which calls for 3 c whole milk, 2 cups heavy cream, 1 1/4 cup flour, 1 T sugar, and 1/4 t sea salt. It's a traditional Norwegian cream pudding. Thielen gives detailed directions for cooking this into a pudding. Her in laws served this with the main course at the holiday meal, but she serves it for dessert.
Here are some similar recipes from www.lutefiskchef.info/recipes/rommegr...
Of those listed at that website, this one seems most similar to Thielen's (although her directions are much more detailed and there's some simmering after the flour is added to remove the flour taste).
I think the better your milk and cream, the better this dish will be.
2 cups cream
3 cups heated milk
1 cup flour less 2 tablespoons
2 tablespoons sugar
1 teaspoon salt
Boil cream, slowly, ten to twenty minutes. Sift in half of the flour, stir well. Remove kettle from the heat and set aside for three minutes, covered. Remove fat that will come to top. The kettle may again be placed over heat if removal of more fat is desired. The rest of the flour is then sifted in stirring so that mixture is smooth, and the hot milk is stirred in gradually. Salt is added when ready. Serve warm with melted fat that has been skimmed off. Top with cinnamon and sugar.
If you want something incredibly rich without even needing to reduce heavy cream, you can make a posset. Basically, it's heavy cream (better to use real heavy cream without any additives) heated with sugar, and citrus juice is then added to make it set. Can even be frozen.