Clotted Cream British Topping

 

When Dad and I were in England we found a new love for crumpets(alot like an English Muffin) with jam and a dollop of clotted cream on top.  

Ingredients

• 2 c heavy cream (not ultra-pasteurized)

Instructions

Day 1

• Preheat your oven to 170-180F.
• Pour the cream into a shallow casserole dish or glass baking dish. (The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.)
• Place the cream in the oven for 12 hours, uncovered. (This works great overnight.**)

Day 2

• After heating for 12 hours, the cream will develop a skin. Carefully remove the dish from the oven and let it cool to room temperature. Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).

Day 3

• After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.)
• Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)
• Store the clotted cream in a sealed container in the refrigerator for up to two weeeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.)