Clotted Cream -In Advance

By stancec44

To make clotted cream, you will want to start the process 3 days before you plan to serve your cream. It sounds like a lot of time, but most of the process is done while you sleep!

*The leftover liquid can be used like milk. It’s great for baking!

Ingredients

• 2 c heavy cream (not ultra-pasteurized)

Details

Servings 1
Adapted from curiouscuisiniere.com

Preparation

Step 1

Day One:
Preheat your oven to 180F. Pour the cream into a shallow casserole dish or glass baking dish. (The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.) Place the cream in the oven for 12 hours, uncovered. (This works great overnight.)

Day 2:
After heating for 12 hours, the cream will develop a skin. Carefully remove the dish from the oven and let it cool to room temperature. Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).
Day 3:
After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.) Gently stir the clotted cream to create a smooth texture. Store the cream in the refrigerator for up to a week.