This clotted cream is made with a long, slow cooking method that toasts the cream, imparting a sweet nuttiness that I don't think I've tasted in any other preparation. While the name doesn't make the mouth water, the flavor and texture of clotted cream are the stuff of legends. This cream is delicious spread on warm biscuits or scones and topped with homemade jam.
Ingredients
- heavy cream (not ultra-pasteurized): 4 cups
Metric Conversion
Stages of cooking
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Preheat the oven to 175 to 180 degrees F (80 degrees C).
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Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
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Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature.
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Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
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Push aside a corner of the top layer of thickened cream; carefully pour liquid into a container for baking.
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Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days. Chef John
