April 6, 2010 - Narcissism is Necessary

Archive | April 6, 2010

Cream tea.

Cream tea with the most divine clotted cream and jam in Dunster, a quaint little village in UK. Circa 2008.

I long to have another bite of those scones above. Wish I could get the same stuff without having to fly 11 hours -_- Sigh, it’s just not good enough when it’s not served with clotted cream.

Seriously, it’s quite frustrating that despite being overpriced, the cream tea/tea & scones you find in beautiful Cameron Highlands are served with white, artificial tasting cream and nasty runny jam.

Doesn’t taste as good as it looks :(

The view is great, tea is good and scones are decent….but the deciding factors; cream and jam always, always fall below expectations.

Fantastic view. Don’t mind the foreground :P

So I googled a bit for cream tea with real clotted cream and stumbled upon this list. Yay! But something still sticks out sorely, why are they all so expensive???

I gotta make my own clotted cream soon. Times like this I wish my kitchen is already done.

According to this website,

“You need full cream milk, fresh from the cow. Pour it into a shallow pan, and leave it to stand for about 12 hours for the cream to rise to the surface. Now heat the milk very slowly, until the surface begins to wrinkle: on no account allow the milk to boil- the more slowly the heating is done, the better the result. About one hours gentle heating is what is required. Transfer the pan to a cool place and leave overnight. In the morning the clotted cream can be spooned off the surface.”

Now on where to get creamy, unpasteurised milk….

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