Easy Clotted Cream (Kaymak/Geymar)
In the Middle East, clotted cream is known as geymar or kaymak, depending on the region. It's creamy and rich and is usually served for breakfast with bread and jam.
Servings: 12 people
Calories: 156kcal
Ingredients
- 2 tablespoon cornstarch
- ½ cup half and half
- 1 pint heavy whipping cream
Instructions
- Stir cornstarch into half and half until smooth, then set aside.
- Heat heavy whipping cream over medium heat, until bubbles begin to form around the edges of the pot.
- Whisk the half and half into the whipping cream and continue to stir until the mixture thickens. This can take anywhere from 10 to 15 minutes. The consistency should resemble thick pancake batter.
- Pour the mixture into a shallow pan and bring to room temperature.
- Once cooled, place the pan in the refrigerator for a few hours. Serve for breakfast with bread, date molasses, or honey, and don't forget the chai!
Video
Notes
- Kaymak can be used as a filling in various Middle Eastern desserts and pastries including kunafa and Kahi.
- Try kaymak and fig jam, they're a match made in heaven!
- Store geymar in the fridge for up to a week in an air-tight container.
- Since clotted cream is made with dairy, it does not freeze well and should be eaten fresh.
Nutrition
Serving: 1serving | Calories: 156kcal | Carbohydrates: 2.8g | Protein: 0g | Fat: 16g | Saturated Fat: 9.9g | Cholesterol: 59mg | Sodium: 19mg | Fiber: 0g | Sugar: 0g