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.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredient and Tools
1. 1 Pint of heavy wiping cream
1. Large casserole dish
2. Oven mitts
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.
Step 4: Scrape It
after it has set in the fridge for twelve hours scrape it into a jar. It is ok if there are some watery liquids left in the dish.
Step 5: Bon Appetit
Add a bow for stile points.
Participated in the