Clotted Cream
A thickened cream with a slightly caramelized crust. Clotted Cream is the perfect accompaniment for puddings, cakes and most famously Scones. An unctuous southern English delicacy! The liquid that is left is perfect for using as a substitute for milk in various recipes. The heavy cream should have around 40% fat.
Preheat the oven to <temperature>80<unit>°C</unit></temperature> without fan
Add <quantity>500<unit>ml</unit></quantity> of heavy cream to a baking dish
Bake the cream for 8h until it separates and has a light golden crust on top of it
Take the baking dish to the refrigerator overnight until it cools down completely
Remove all the solid parts from the cream and place them in another recipient. Save the liquid for other preparations. The clotted cream is ready
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