THE DAIRY KITCHEN
Clotted Cream
By THE DAIRY KITCHEN
Makes
2
Difficulty
Easy
Preparation
5 MINS
Cooking
6 HRS 0 MINS
Clotted Cream, also called Devonshire Cream, is made by slowly heating cream until it separates and 'clots' or thickens. It may look a bit unusual, but its sweet, thick and buttery in flavour and known to be the ultimate topping for scones!
Ingredients
2 cups (500ml) pure cream
Handy Tips
Makes 2 Cups
The yellow buttery layer is supposed to be eaten alongside the thick cream.
Method
- Stir cream until smooth and pour into a shallow oven proof dish.
- Place dish in a water bath on the lowest shelf of the oven and bake at 100°C for about 6 hours.
- Refrigerate the cream until chilled and set. Then separate the thick cream and buttery crust from the liquid and use as required.
