Clotted Cream

You must use the NOT ultra-pasteurized whipping cream. If it isn’t pasteurized at all, that is even better. Place the cream in a an oven-safe saucepan covered for 8-12 hours in a 180 degree oven. You will know that the cream is ready when you notice that the skin has turned a yellowish color. Remove from the oven and let it cool down for about an hour. Stick the cooled down pot in the fridge for about 8 hours. Then remove the top layer (clotted cream) from the pot and enjoy your clotted cream. You can use the remaining cream for baking.

Note: I’ve added 1 Tablespoon of powdered sugar and 1/2 teaspoon of vanilla as well. It makes it even more heavenly but does loosen it up a bit.