Cornish/ Clotted Cream

1. 1

   Pour cream into a oven proof pan, 8x8 preferably corning wear or other earthen pan.

2. 2

   Minimally leave 2 inches from the top once poured inches Heat oven to 80 degrees Celsius.

3. 3

   Cover pan with aluminium foil and place in oven for 10-12 hours.

4. 4

   The idea is for the milkfat to rise to the top and the whey will be left underneath.

5. 5

   Carefully remove the pan to keep it even and not bust through the top layer of butter fat.

6. 6

   Let cool on stovetop for about 30 minutes and then refrigerate for 8 hours.

7. 7

   Take out of fridge and skim clotted cream off the top with a slotted spoon to drain any of the milk that may get on spoon, let it drip off.

8. 8

   Place clotted cream in a sealed container, will stay good for 3-4 days.

* Per serving · 4 servings · Values may vary.