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Member recipe

clotted cream

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Servings

Serves 5

Clotted cream can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with scones and tea

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Ingredients

  • 2 Cups heavy cream

Method

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

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