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How To Make Clotted Cream {Devonshire Cream}

This British decadence is cooked low and slow in the oven and is delicious spread on warm biscuits or scones and topped with preserves or jam.
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Prep Time 8 hours
Cook Time 12 hours
Cuisine English
Servings 16 ppl

Ingredients
  

  • 4 c best heavy cream preferably not ultra-pasteurized but super hard to find in the US; however, I have had much success with pasteurized heavy whipping cream

Instructions
 

  • Preheat oven to 175-200 degrees.
  • Pour whipping cream into a shallow dish. I use an 8x12 dish. You want the liquid to come up no higher than 1-2 inches.
  • Place in preheated oven and set your timer for 12 hours. Go to sleep.
  • Remove from the oven and set on the counter for at least one hour to cool.
  • Cover with plastic wrap and place in the refrigerator for at least 8 hours and go to work.
  • Remove plastic wrap and pull back the buttery crust placing it into a bowl for serving.
  • Pour liquid into a bowl and save to make scones.
  • Enjoy on biscuits or scones with jam or preserves. Say Grace and enjoy!
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