Go Back
Print

Clotted Cream

Course Sauce

Ingredients

  • 4 cups heavy cream

Instructions

  • 8 x 8-inch glass or ceramic baking dish
  • Bake at 175-180 F. for 12 hours.
  • Chill overnight before separating the “clots.”
  • Use the reserved liquid for baking biscuits.

Notes

From Scott