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Clotted Cream
Credit: Food.com
User rating:
-
Prep Time
840 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- 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.