Bread Pudding with Clotted Cream
A porous, golden-brown bread absorbs plain sugar syrup and is served in wedges with buffalo-milk clotted cream. The bread is baked and dried before its final stovetop cooking.
The Turkish pantry
Buffalo-milk clotted cream
Rich buffalo-milk cream with a set, layered texture, portioned onto desserts at serving.
Last updated:
A thick, set dairy cream made from buffalo milk. This guide covers plain buffalo-milk kaymak; cow-milk cream, mixed-milk kaymak and starch-thickened dessert fillings are different products.
Types & forms
Set or folded cream
Sold in slabs, layers or folded pieces; packaging and thickness vary.
What to look for when buying
- Read the ingredients for buffalo milk and choose a labeled, refrigerated product.
- Check pasteurization information and the maker’s storage and opened-pack instructions.
Prepare & cook
- Portion gently with a clean spoon or knife and add when the recipe directs.
- Keep the characteristic layers intact rather than whisking it into a whipped topping.
Store it well
- Keep refrigerated as directed on the label, covered and within the stated use-by and opened-pack limits.
Substitutions depend on the dish
Other clotted cream
Cow or mixed-milk clotted cream changes the ingredient identity. When a recipe requires buffalo-milk kaymak, follow that requirement.
Nutrition
No verified universal nutrition table is supplied for this ingredient. Check the values on the product label.
Cook with Buffalo-milk clotted cream