This creamy spread is made with heavy cream that is baked in the oven until it's thick and rich. If you like a rich creamy butter or cream cheese spread, you will love clotted cream.
2cupscream whole/heavy or whipping cream with at least 30% fat
Instructions
Pre-heat oven to 175F (80C).
Pour the cream into a shallow baking dish, the cream should only be 1 ½-2 (4-5 cm) inches deep. Bake uncovered for 12 hours. The top should be golden brown and crusty.
Remove from the oven and cool to room temperature. Cover the pan with plastic and refrigerate for 8 hours, overnight is perfect.
The following day, pour the liquid from the pan into a separate container (this is perfect for making scones) and spoon the firm clotted cream into a jar be sure to include the crunchy skin if you wish, it's delicious also. Stir it into the cream. Serve on scones with jam. Enjoy!
Notes
I also discovered that if you live in Britain, because your cream is so high in fat (50% apparently!!) you will be lucky enough to end up with just cream and no liquid.Store the clotted cream covered in the fridge it will keep for up to 5 days.