Clotted Cream UpdatedAugust 15, 2010
I’ve added 1 T of powdered sugar and 1/2 t of vanilla. It makes it even more heavenly but does loosen it up a bit.
Here’s the orginal recipe.
- NOT ultra-pasteurized whipping cream
The first key to making the clotted cream is finding whipping cream that is not ultra-pasteurized whipping cream. Having whipping cream that is not pasteurized at all is ideal, but I’m not close enough to a dairy for that. I used 2 pints. The second key is the slow bake in the oven.
Pour the cream in a pot that is oven safe and that has a lid. Make sure that the cream covers about 3 inches from the bottom of the pot. Cover the pot and stick in a 180 degree oven. Cook the cream for 8-12 hours. Mine took 11 hours. To find out if it is done, check for a yellowish skin above the cream. This is the clotted cream. Once the skin separates out, place the pot on the counter to cool down. Then place it in the fridge for 8 hours more. Remove from the fridge and remove the clotted cream from the top of the pot. Add 1 T of powdered sugar and 1/2 t of vanilla to the cream, if desired. This will give the clotted cream an even sweeter taste. You can use the remaining cream for baking.