Clotted cream is a fun and easy recipe.

It turns scones, toast, crepes, and pancakes into rich and delightful dishes.

it takes only 15 minutes however it is spread out over 25 hours.

A brief overview first.

1. Preheat oven to 175 degrees

2. Bake for 12 hours

3. Let cool for 1 hour

4. Refrigerate for 12 hours

5. Lastly, scrape into an elegant jar and serve

Because it takes so long I have found that it is best to start baking at 8 in the morning let cool from 8-9 p.m. Then refrigerate from 9 p.m. to 9 a.m. Plus you can have it with breakfast the next morning.

Step 1: Ingredient and Tools

Ingredient

1. 1 Pint of heavy wiping cream

Tools

1. Large casserole dish

2. Oven mitts

3. Tinfoil

4. A Timer or a good eye on the clock

5. A fridge

6. An oven (they tend to be very useful when baking)

7. a jar with a bow (for extra style points)

Step 2: Start Baking

Preheat the oven to 175 degrees

Pour the pint of cream into the dish

Start a timer for twelve hours, and start baking the cream

Step 3: Let Cool

After being in the oven for twelve hours pull out the cream an let cool for 1 hour. Then put tinfoil over it, and let it set in the fridge for twelve hours.