Spreads: Clotted Cream 2
Source of Recipe
internet
List of Ingredients
2 cups pasteurized heavy cream Recipe
Turn the oven to warm. Pour the cream into a shallow pan such as a 9-inch pie plate. Cover with foil, then place it in the oven and leave untouched for 8 hours. (You can leave it overnight if you like.)
Carefully remove it and let cool. Take care not to shake the pan or move it while the cream is cooling. With a slotted spatula, skim the thick cream from the surface, leaving the thin residue behind. The cream will have a yellow skin and a slightly lumpy clotted texture. Smooth it by blending it with a teaspoon if you like.
Store it in the refrigerator but serve at room temperature.
Makes about 1 cup of clotted cream.
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