Clotted Cream

Submitted by Miss Annie

"This recipe comes close to the real thing."

 

• Ready In: 15hrs
• Ingredients: 1
• Yields: 1 cup
• Serves: 4

ingredients

• 2 cups heavy cream

directions

1. Cook cream in top of double boiler over simmering water until reduced by about half.
2. It should be the consistency of butter, with a golden"crust" on the top.
3. Transfer, including crust, to bowl.
4. Cover and let stand 2 hours, then refrigerate at least 12 hours.
5. Stir crust into cream before serving.
6. Keep unused portions refrigerated, tightly covered, for up to 4 days.

Reviews

[Cleoppa]

I suppose I did something wrong, but it didn't work for me. It would be helpful to know a few things: How long do you generally simmer it before it's "reduced by half"? When you say it should be the consistency of butter, is that softened butter? Melted butter?<br/><br/>I started this recipe at 10 at night for a party the following morning. At 1 I don't think it was reduced by half and it had a crust... but I don't know if it was the consistency of butter... Maybe the non-crust part was the consistency of melted butter...<br/><br/>I just used it anyway and it wasn't bad with scones. Not clotted cream though. If I'd had a better idea of how long it was supposed to take, etc., I would have had a better idea of if my heat was high enough, etc.

 

[Mimi Bobeck]

Very close to the original.