Apr 19, 2013

Tea time: Clotted cream (part of the scones)

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.