Clotted Cream

1. 1

   You must use the NOT ultra-pasteurized whipping cream.

2. 2

   If it isnt pasteurized at all, that is even better.

3. 3

   Place the cream in a an oven-safe saucepan covered for 8-12 hours in a 180 degree oven.

4. 4

   You will know that the cream is ready when you notice that the skin has turned a yellowish color.

5. 5

   Remove from the oven and let it cool down for about an hour.

6. 6

   Stick the cooled down pot in the fridge for about 8 hours.

7. 7

   Then remove the top layer (clotted cream) from the pot and enjoy your clotted cream.

8. 8

   You can use the remaining cream for baking.

9. 9

   Note: Ive added 1 Tablespoon of powdered sugar and 1/2 teaspoon of vanilla as well.

10. 10

    It makes it even more heavenly but does loosen it up a bit.

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