Thanks for your help.I should imagine that either of these would give a variation of sorts.
My advice to you is always use unpasteurised milk from cows that yield milk with a high fat content. This needs to be poured into shallow containers and left in a fridge for a day to let the fat rise to to the top. Carefully remove from fridge and cook over simmering water until the ridges begin to form. Good luck do persevere as it is delicious and let us know how you get on.
First, I boiled the milk (fresh from the farmer's market). The longer it is cooked on low heat, the thicker the skin will be on top. I left the milk to cool and when it cooled I scooped a thick layer from the top.
I got about 100 ml of cream from 4 liters of milk.
Interesting.
The taste is milky, slightly buttery and very tasty, but it is not creamy because I also have those dry pieces on top and thick liquid on the bottom of the skin.
I don't know if that's good?
(I really like experimenting with food)
If I were in Fanny's place, with the money she gets every month, I would hire craftsmen to fix up the Chateau, and I would experiment with food, feed the craftsmen well, film it all, and everything would be wonderful.
But hey, I'm not Fanny, so I'm just experimenting for myself.