1. Pour heavy cream into a shallow glass-baking pan that allows some space on the top. Cover the pan with foil; place it in the oven at the lowest temperature ? if you have a ‘warm' setting that is perfect ? for 8 hours or overnight. Do not stir!
2. After 8 hours in the oven, carefully remove the pan from oven. Handle it with extra care so that the cream isn't agitated. With a cooking spoon, gently skim the thick layer of clotted cream from the surface, leaving the thin milk liquids behind (you can reuse the liquids for cooking soup or baking bread) .
3. Gently stir the clotted cream to create a smooth, creamy texture. Store it in the refrigerator for up to 4 days in a tightly sealed container so that it doesn't pick up any strange flavors. Bring to room temperature before serving.
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