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Traditional Clotted Cream

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PREP TIME
5 min
COOKING TIME
720 min
TOTAL TIME
1205 min
SERVINGS
8 servings
Breakfast English
Traditional Clotted Cream
Ingredients
  • 4 cups heavy cream (not ultra-pasteurized)
Instructions
1
Collect all the necessary components before commencing the process.
2
Preheat your oven to a temperature range of 175°F to 180°F (80°C). This will ensure optimal results for the dish.
3
Place a generous amount of cream into a shallow, heat-resistant glass or ceramic container with straight sides (an 8- or 9-inch square pan is a suitable choice). The cream should be filled to a depth of approximately 1 1/2 to 2 inches.
4
Place the container in the preheated oven and bake for a prolonged period of 12 hours. It is crucial not to disturb the mixture during this time.
5
Once the baking process is complete, carefully remove the container from the oven and allow it to cool down to room temperature.
6
Subsequently, cover the cooled cream with plastic wrap and refrigerate it until it has fully chilled, which may take anywhere from 8 hours to the next morning.
7
To create a decorative layer, gently push aside the corner of the topmost layer of the thickened cream.
8
Carefully pour any remaining liquid into a separate container for later use.
9
Transfer the thickened (clotted) cream to a ceramic crock or canning jar. Cover it and refrigerate for up to 5 days, allowing you to enjoy the dish at your convenience.