Homemade Clotted Cream
Cuisine: British
Prep time: 1 min
Cook time: 12 hours
Total time: 12 hours 1 min
Clotted cream is almost worth travelling to Britain for. Now you can make it at home for a fraction of the price of the imported store bought version -- or air fare for that matter.
  • 5 cups 35% heavy cream (not ultrapasteurized)
  1. Preheat the oven to 175°F. Pour the cream into a wide heatproof bowl and place in the oven. No need to cover. Let it "cook" for 12 hours.
  2. Remove the bowl from the oven, cover, and refrigerate overnight. In the morning, you will have a bowl that contains 2 layers of cream — one very thick, one very thin. With a slotted spoon, scoop the thick cream into another bowl or a jar. You can eat it immediately, slathered over warm scones, or cover and chill for up to 5 days.
This recipe is printed with permission from Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch —Over 120 Recipes for the Best Homemade Foods by Jennifer Reese. Published by Free Press © 2011.
Recipe by The Messy Baker at http://themessybaker.com/2012/02/21/recipe-homemade-clotted-cream/