Clotted Cream

By Chez_Alexander

A recipe from The Pantry, Seattle, WA.

Ingredients

• 300 ml heavy cream (do not use ultra-pasteurized)

Preparation

Step 1

1. Preheat oven to 175F.

2. Place the heavy cream in a shallow, ovenproof dish (glass pie plate works great). Bake overnight for about 12 hours, then let cool to room temperature.

3. Scrape off the skin from the top of the cream and mix the cream mixture. Place in refrigerator and let cool before using. Store in refrigerator for up to 1 week.

Makes 1/5 cups clotted cream.