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How to Make Clotted Cream at Home
Normally served with scones, clotted cream can really be used wherever you’d normally use double thick cream: with strawberries, Christmas cake or mince pies, French toast or pancakes, fruit tart, or just straight off the teaspoon.
Servings
2
cups
Total Time
8
hours
hrs
Ingredients
3
cups
double thick cream
not ultra-pasteurised
Metric
-
US
Instructions
Pre-heat the oven to
175
°C
Pour the cream into a ceramic baking dish (28cm x 16cm)
Bake for 8 hours or until the top forms a pale yellow skin and the cream is slightly thickened
Cool and cover with plastic wrap or tin foil
Set in the refrigerator overnight to set
Gently scrape off the yellow top before serving - it's also edible but not as creamy as the clotted cream that lies beneath
Notes
You simply cannot have scones without clotted cream.
Course:
Sweets and Desserts
Keyword:
clotted cream, cream, desserts