Not-So-Irish Clotted Cream
A creamy, buttery twist on traditional clotted cream, inspired by our trip to Ireland. Perfect on sourdough toast, especially cinnamon swirl bread, as a creamy spread.
Equipment
- 1 13x9 glass baking dish
Ingredients
- 32 oz Heavy Whipping Cream
Instructions
- Baking the Cream (12 hours):** Preheat your oven to 165℉.1. Pour all 32 ounces of heavy whipping cream into an unsprayed 13×9 glass pan. –> Pro Tip: Place the pan on top of a cookie sheet, simply to help with possible spillage, as this is all liquid to start!2. Once preheated, bake the heavy whipping cream for 12 hours. I set a timer overnight, and it’s ready in the morning.Cool Down (12 Hours):1. Prepare a space for your 13×9 to stay in your fridge for at least 12 hours. (This baked mixture currently has a baked layer on top of a liquid layer. It needs time to cool to be able to separate more.)2. IMPORTANT: Place the tray in the fridge on top of trivets/some layer of protection so that you don’t crack the shelves in your fridge.3. Allow the clotted cream to cool + set in the fridge for a minimum of 12 hours.Gathering the Clotted Cream:1. Scoop off the top layer of cream from the liquid layer. We store this in an air-tight glass jar.Tip: If the clotted cream is really thick, it’s okay! Sometimes, we take a little liquid from the pan and pour it in to mix it around a bit. It will be a little clumpy, and that is just fine!Note: This stays good in the fridge for about a week. Spread on your favorite bread and enjoy!
