Definition of Clotted cream and Dulce de leche
Do you know What is Clotted cream and Dulce de leche. If you are looking for the definition of Clotted cream and Dulce de leche or want to know what is Clotted cream and Dulce de leche?, then this is where you will fetch your answers. Well, in simple terms Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts". While Dulce de leche is a confection prepared by slowly heating sweetened milk to create a substance that derives its taste from the Maillard reaction, changing flavour and colour. Both these products are unique in their own ways. Clotted cream is a Not Available colored dairy product and Dulce de leche is Brown colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Clotted cream bears Not Available flavor with a Not Available aroma whereas Dulce de leche has Sweet flavor and a Sweet aroma. The color, flavor and the aroma of these products depict their origin. Clotted cream originated in Unknown, whereas origin of Dulce de leche is traced back to Argentina.