Clotted Cream
Heavy cream held at a low oven temperature until it thickens.
Ingredients
- 2 cups heavy cream
Method
- Pour the cream into a shallow casserole dish; you want something that will give the cream a lot of surface area.
- Set the oven to 170°F; place the cream into the oven for 12 hours, uncovered.
- After 12 hours the cream will have developed a skin. Remove the dish from the oven and let it cool to room temperature. Once cooled, cover the dish and place in the refrigerator for 8 hours.
- After chilled, skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind.