Clotted Cream

By stancec44

All British chefs worth their salt know how to make this classic accompaniment for scones, crepes, and even toast. Clotted cream is an integral part to cream tea, where tea is served with clotted cream, jam, and scones. Most teas offered by the ladies of Downton Abbey are cream teas, and thus Mrs. Patmore would be quite skilled at making—and storing—clotted cream.

Ingredients

• 4 cups heavy whipping cream

Preparation

Step 1

1. Preheat oven to 180.

2. Pour the cream into an oven-safe pot or dutch oven. The cream should come up to about 3 inches. Cover the pot, then place in the oven for at least 6 hours. The cream will be done when there is a thick yellowish skin on top.

3. Let the cream cool at room temperature, then put the pot in the refrigerator for 8–12 hours. Remove clotted cream from the top of the pot and serve cold.