Clotted Cream

Directions

1. 1
   You must use the NOT ultra-pasteurized whipping cream.
2. 2
   If it isnt pasteurized at all, that is even better.
3. 3
   Place the cream in a an oven-safe saucepan covered for 8-12 hours in a 180 degree oven.
4. 4
   You will know that the cream is ready when you notice that the skin has turned a yellowish color.
5. 5
   Remove from the oven and let it cool down for about an hour.
6. 6
   Stick the cooled down pot in the fridge for about 8 hours.
7. 7
   Then remove the top layer (clotted cream) from the pot and enjoy your clotted cream.
8. 8
   You can use the remaining cream for baking.
9. 9
   Note: Ive added 1 Tablespoon of powdered sugar and 1/2 teaspoon of vanilla as well.
10. 10
    It makes it even more heavenly but does loosen it up a bit.