Clotted cream is a real treat when you put it on a scone with some jam. Easy to make but it does take a lot of time!
It's convenient if you make it a day in advance.
★☆☆☆☆ - Super easy
- Heavy whipping cream (about 4 cups)
Step 1: Pour the cream into a heavy-bottomed oven-safe pot. The cream should come up the side of the pot somewhere between one and three inches.
Step 2: Cover the pot and put it in the oven on 180 F.
Step 3: Leave the covered pot in the oven for at least 8 hours. My four cups took 12 hours (until my oven automatically turned off).
You'll know it's done because there will be a thick yellowish skin above the cream. That skin is the clotter cream.
Step 4: Let the pot cool at room temperature. Then put it in the refrigerator for another 8 hours
Step 5: Remove the clotted cream from the top of the pot.