Clotted Cream

When I first heard of clotted cream I had two thoughts. What in the world is clotted cream? And I am pretty sure you aren't supposed to eat cream if it is clotting. My friend introduced me to clotted cream when she held a little tea party at a local tea shop. I was very skeptical, but tried it anyway. It was delicious! It is like cream, but in the form of butter, with a slightly nutty flavor. You can eat it on scones, muffins, English muffins, breads, fresh fruit, etc. It is actually really easy to make. It just takes a lot of time waiting. Just make sure to get a heavy cream that is NOT ultra-pasteurized. Otherwise it will not work. You can eat clotted cream on scones, muffins, English muffins, breads, fresh fruit, etc.

Clotted Cream

1 quart heavy cream (not ultra-pasteurized!)

Pour cream into a medium oven safe dish. The cream should come 1-3 inches up the side of the pan. I used a CorningWear dish. You can also use a shallow Pyrex dish.

Place cream in the oven at your lowest heat setting, but no higher than 180 degrees, for 10-12 hours., until a thick, yellowish layer forms on top.

Gently remove from the oven and allow to cool at room temperature for 8 hours.

Cover and cool in fridge for an additional 8 hours. Then gently scrape off the top layer of thick cream into a small mixing bowl. Stir until smooth. Store in an airtight jar in the fridge for up to 1 week.