Definition of Dulce de leche and Clotted cream
Do you know What is Dulce de leche and Clotted cream. If you are looking for the definition of Dulce de leche and Clotted cream or want to know what is Dulce de leche and Clotted cream?, then this is where you will fetch your answers. Well, in simple terms 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. While 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". Both these products are unique in their own ways. Dulce de leche is a Brown colored dairy product and Clotted cream is Not Available 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. Dulce de leche bears Sweet flavor with a Sweet aroma whereas Clotted cream has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Dulce de leche originated in Argentina, whereas origin of Clotted cream is traced back to Unknown.