Clotted Cream - British
Recipe By:
Serving Size: 20
Preparation Time: 0:00
Categories: Condiment LowerCarbs
Amount Measure Ingredient -- Preparation Method
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5 cups heavy cream -- not ultrapasteurized
Preheat the oven to 175F.
Pour the cream into a wide heatproof bowl and place in the oven. No need to cover. Let it "cook" for 12 hours.
Remove the bowl from the oven, cover, and refrigerate overnight. In the morning you will have a bowl that contains 2 layers of cream - one very thick, one very thin. With a slotted spoon, scoop the thick cream into another bowl or a jar. You can eat it immediately, slathered over warm scones, or cover and chill for up to 5 days.
Makes: 1 1/4 cups (20 one-tablespoon servings)
Author Note:
Clotted cream, the traditional British accompaniment to scones, is like the love child of butter and whipped cream, and it's almost worth traveling to England just to eat it. ... I had given up when I got my hands on a copy of "The One-Block Feast" by Margo True and the staff of Sunset Magazine. This superb magazine is just one reason why I recommend buying that book.
Cuisine: "British IslesEnglish"
Source:""Make the Bread, Buy the Butter" by Jennifer Reese, 2011"
S(Formatted by Chupa Babi):"Feb 2012"
Yield: "1 1/4 cups"
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Per Serving (excluding unknown items): 205 Calories; 22g Fat (94.5%
calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 82mg Cholesterol; 22mg Sodium
Exchanges: 0 Non-Fat Milk; 4 1/2 Fat
