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Clotted Cream

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Clottedcream2

Ingredients Edit

Directions Edit

  1. Pour milk or cream into a shallow pan. If using milk leave undisturbed for 24 hours.
  2. Heat the pan, gently, to about 82°C (180°F) and hold at this temperature for approximately 1 hour.
  3. When the surface cream has developed a thick, rich, yellow wrinkled crust, turn off the heat and allow the pans to cool slowly.
  4. Once cold, skim the cream off and serve with scones, fruit or fruit pies.

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