While the name doesn’t exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don’t think I’ve tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.
Preheat oven to 175 to 180 degrees F (80 degrees C).
Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.
Per Serving: 411 calories; protein 2.4g; carbohydrates 3.3g; fat 44g; cholesterol 163mg; sodium 45.2mg.
Eating best breakfast to start the day has become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me energy to take on the morning. The sweetness is often vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your digestive system and make keep you feel full all day , and less likely grab a side food out of the vending machine before lunchtime.
Make fruit a morning habit is simple . Easy as put the sweetness in your refrigerator next to the sweet drink or on the table next to your grain bowl , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.