Clotted Cream

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If you have ever enjoyed a Cream Tea, you will know how divine clotted cream can be.  The name is not pretty, to be sure, but when paired with strawberry jam and spread on a scone, it is heavenly.  The consistency is somewhere between whipped butter and soft nougat, and it tastes like unsweetened whipped cream with notes of caramel.  I used to buy small jars at exorbitant prices for special occasions, but then I learned how easy (and cheap) it is to make it at home.  All it takes is a single ingredient, a little time, and a lot of patience.

 

4 cups heavy cream

 

1. Set the oven to 180 degrees.

2. Pour the heavy cream into an 8×8-inch baking dish and place it in the oven.

3. Allow the cream to sit in the warmed oven for 12 hours.  I prefer to do this overnight.

4. After 12 hours, remove the cream from the oven and allow it to cool to room temperature.  When you take it out of the oven, it will look weird—the top layer will be patched with a golden-brown layer on top and fluid underneath.

5. Once at room temperature, cover the baking dish with plastic wrap and place it in the refrigerator.  Chill for 12 more hours.

6. After being thoroughly chilled, use a spoon to slightly lift up the top layer of clotted cream to expose the liquid underneath.  Carefully pour the liquid into another vessel and reserve it for another use.

7. Spoon the remaining clotted cream into a mason jar and store it in the refrigerator for up to a week.  Serve with scones and strawberry jam.

Yields about 1 cup 

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🥄 Avoid using ultra-pasteurized cream for this recipe, as it has already been exposed to extensive heating during the pasteurization process.

☕️ Fun Fact: If you are enjoying tea in Cornwall, it is customary to apply the jam to the scone first, followed by the clotted cream.  If you are having tea in Devon, you do the reverse.  However you choose to proceed, it is guaranteed to be delicious!

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