More Great Recipes: Topping

Clotted Cream


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

1 cup heavy cream
1 Tablespoon buttermilk


Combine the cream and buttermilk in a saucepan over medium heat.


Heat just until the chill is off-to about 90 degrees.


Pour into a glass jar, cover lightly with waxed paper, and let set in a warm place for 12 to 20 hours, until thickened.


Replace the wax paper with plastic wrap or a tight lid and refrigerate for at least 6 hours. (It will keep 2 weeks in the refrigerator).


You can whip this substance to make it thicker, or add a little sugar if you like your cream sweet.


Pairs Well With


Notes

This is also known as Sue's Creme Fraiche

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