Making clotted cream: Fresh out of the oven
Quick clotted cream instructions:
Put good quality cream in a wide pan, cover it, and put it in the oven at 180 degrees F and keep it there for 8-12 hours. (Don't use any cream marked "Ultra Pasteurized." Regular pasteurization is OK.)
This is what the clotted cream may look like when you remove it from the oven after it cooks at 180 degrees for 8-12 hours. Yes, I know it looks weird! Have no fear -- it's OK that it looks like this.
Now I put it in the fridge to chill for 8 hours. (Usually I chill the pan a bit in cold water in the sink first.)
Making clotted cream: Fresh out of the oven
Quick clotted cream instructions:
Put good quality cream in a wide pan, cover it, and put it in the oven at 180 degrees F and keep it there for 8-12 hours. (Don't use any cream marked "Ultra Pasteurized." Regular pasteurization is OK.)
This is what the clotted cream may look like when you remove it from the oven after it cooks at 180 degrees for 8-12 hours. Yes, I know it looks weird! Have no fear -- it's OK that it looks like this.
Now I put it in the fridge to chill for 8 hours. (Usually I chill the pan a bit in cold water in the sink first.)