I’ve always loved reading about clotted cream and a couple of years ago, I found a recipe by Chef John on allrecipes.com.
So simple – and yet it has a rich, complex flavor that is truly unique. It keeps for several days covered in the fridge.
Crazy simple ingredients – actually one ingredient:
4 cups heavy cream (Try to avoid ultra-pasteurized cream which won’t work as well.)
Heat oven to 175 degrees. Pour cream into a ceramic or glass dish. An 8 or 9″ square pan is fine. You want the cream to be between 1.5 and 2″ deep.
Bake overnight or for at least 12 hours. Left uncovered, the cream will develop a fairly thick, brown-spotted top, with the softer cream below. If you want less brown bits, cover the pan with foil for the first 6 hours or so, then remove the foil for the last several hours.
Remove from the oven and allow to cool thoroughly. Refrigerate until it’s nice and cold.
Poke a small hole in one corner and carefully pour off the liquid under the cream. Save the liquid – it is delicious to bake with! (I always use it if I am making scones or biscuits.)
Remove the cream into a bowl and stir very gently to break it up. You can add a bit of the liquid back if it seems too dry to you.
Serve on biscuits or scones with a dollop of jam or a swirl of honey. It is sooo good!