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2 ptwhipping cream (35% fat at least) - must not be ultra pasteurized!
How to Make Clotted Cream
- Preheat the oven to 180 F. Pour the whipping cream (or double cream in the UK) into an ovenproof dish and ensure the cream is at least 2 inches deep. Either leave the dish in the oven overnight or at least for 12 hours.
- Remove from the oven after the 12 hours and allow the cream to cool completely at room temperature. Once at room temperature place in the fridge to chill.
- Once chilled, scoop out the clotted cream on top.
NOTE: There will be some liquid runny milk bits at the bottom, this is completely normal. The fat in the milk is what forms the clotted cream and the rest sinks to the bottom. You can do an initial scoop of the clotted cream and either drain off the milk bottom or keep it to use in pancake or Yorkshire puddings.