Description
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.
Scale
Ingredients
- 5 cups 35% heavy cream (not ultrapasteurized)
Instructions
- 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.
- 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.
Notes
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.