Clotted cream

 recipe and photo credit: https://www.curiouscuisiniere.com/clotted-cream

2 cups heavy cream

Preheat your oven to 180 degrees F.

Day 1

Pour the cream into a shallow casserole dish or glass baking dish. (The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.)
Place the cream in the oven for 12 hours, uncovered. This works great overnight.

Day 2
After heating for 12 hours, the cream will develop a skin. Carefully remove the dish from the oven and let it cool to room temperature. Once cool, cover the dish and refrigerate it for 8 hours, or overnight again.

After chilling, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk. The skin is fine, it will soften as it is mixed into the cream.)

Gently stir the clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)

Store the clotted cream in a sealed container in the refrigerator for up to two weeeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.)

*The leftover liquid can be used like milk. It’s great for baking!