Description
While the name doesn’t exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don’t think I’ve tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.
Ingredients
- 4 cups heavy cream (not ultra-pasteurized)
Instructions
- Preheat the oven to 175 to 180 degrees F (80 degrees C).
- Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
- Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature.
- Cover with plastic wrap and refrigerate until completely chilled
- 8 hours to overnight.
- Push aside a corner of the top layer of thickened cream; carefully pour liquid into a container for baking.
- Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.
Prep Time: 5 mins
Cook Time: 12 hrs
Total Time: 20 hrs 5 mins
Servings: 8