Clotted Cream

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Monday, February 17th 2020

Clotted Cream


2 Cups Heavy Cream


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

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