To make clotted cream, you will want to start the process 3 days before you plan to serve your cream. It sounds like a lot of time, but most of the process is done while you sleep!
Yield: 1 cup
Ingredients
1 pint (2 cups) heavy cream (not ultra-pasteurized)
Instructions
Day 1
- Preheat your oven to 170-180F.
- Pour the cream into a shallow casserole dish or glass baking dish: 9x9 is ideal (don't do 9x13, too shallow). The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.
- Place the cream in the oven for 12 hours, uncovered. (This works great overnight.**)
Day 2
- After heating for 12 hours, the cream will develop a skin.
- Carefully remove the dish from the oven and let it cool to room temperature.
- Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).
Day 3
- After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.)
- Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)
- Store the clotted cream in a sealed container in the refrigerator for up to two weeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.)
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