CLOTTED CREAM

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 cup heavy cream
  • 1 Tablespoon buttermilk

Directions

  • 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.

Notes

This is also known as Sue's Creme Fraiche

Categories: Topping 

Author Credit: Emilie Barnes/An Invitation to Tea

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!