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Clotted Cream Recipe

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This recipe for Clotted Cream is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 cups heavy cream (NOT ultra-pasteurized)

Directions:
Directions:
Pour cream into an 8 x 8-inch glass or ceramic baking dish
Bake at 175-180 F. for 12 hours. Clots will have formed. This is what you are looking for.
Chill overnight before separating the “clots.” Use the reserved liquid for baking biscuits.

Personal Notes:
Personal Notes:
Camille posted this on Facebook. We learned that you put the jam on the biscuit first, THEN the clotted cream. This is the British way. The scone recipe from Jane Mackenzie in this cookbook would be great with this recipe. Momma Kat.

 

 

 

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