Stove Top Clotted Cream Recipes

CLOTTED CREAM

Clotted Cream image

Provided by Darina Allen

Yield Makes about 1 1/4 cups

Number Of Ingredients 1

Ingredients

5 cups heavy cream

Steps:

Heat the cream in a heavy sauté pan and gently on the lowest heat for 5-6 hours, by which time it will have a rich, deep-yellow, wrinkled crust (use a diffuser mat if necessary). The cream must not boil or simmer.
Let the cream cool overnight, but preferably not in a fridge (I leave it in a cold pantry).
Next day, lift off the crust, or "clout" as my Cornish son-in-law calls it. Spoon the cream into sterilized glass jars, cover, and store in the fridge. The clotted cream is on top; thick cream left over when the clotted cream is removed can be used as heavy cream and it keeps for ages-several weeks at least.
If your stove doesn't go low enough, then put the cream into an earthenware bowl, set it in a bain-marie, and proceed as above.

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