Clotted Cream

 

 

 

Ingredients 

 

2 pints (1 liter) heavy cream (not ultra pasteurized) high fat content

 

 

Instructions

          Pre-heat your oven to 175°F (80°C)

• Pour your cream into a large 9x14in oven safe dish. You want a dish with a large surface area so you get the most clotted cream.  
• Place in the center of the oven and bake for a full 12 hours. I know this is a long time, but once you taste it, it’s well worth it. I put mine in the oven overnight so it's ready in the morning. Note: Make sure your oven doesn’t switch off after a certain amount of hours.  
• After the 12 hours remove your dish from the oven. You will notice a bubbly, yellow surface. This is the clotted cream. 
• Allow to cool at room temperature then cover and put in the fridge overnight for it to set.  
• The next day, spoon the firm clotted cream into a jar leaving the liquid that has separated behind. You can use this liquid in the making of scones. Spread the clotted cream on scones with jam. Store your clotted cream in the fridge for up to 5 days.                                                                                      

   

   

   

   

  Clotted Cream and Scones 
  

   

   

   

   

  Clotted Cream VS Whipped Cream
  

   

   

   

   

   

   

   

                                                                           Snapshot 

   

  

   

  
   

  
  
    
  
  
  
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