Clotted cream

I had a craving for scones with clotted cream and fresh strawberry jam. I had two choices

1. Hop on a plane and travel to england

2. Try to make it myself

Have you tried clotted cream? It is a velvety smooth spread, heavier than whipped cream and lighter than butter.

For a small pot of clotted cream I used

3 cups of heavy cream

Pour the cream into a heavy-bottomed oven-safe pan. The cream should come up the side of the pan somewhere between one and three inches.

Cover the pan and put it in the oven on 80 C/180 F.

 Leave the covered pan in the oven for at least 8 hours.

You’ll know it’s done because there will be a thick yellowish skin on the surface of the cream. That skin is the clotted cream.

Let the pan cool at room temperature, then put it in the refrigerator for another 8 hours.

Remove the clotted cream from the top of the pan.

The liquid that is left  can still be used for baking and I used it for baking my scones.

I used store-bought cream hat is pasteurized, but it is said that for best result is to use unpasteurized milk.

Next time I,ll try to make it with unpasteurized milk.

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