Clotted cream from Seven Spoons: My Favorite Recipes for Every and Any Day (page 261) by Tara O'Brady

  • heavy cream

  • EYB Comments

    Prepare one day before using.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Prepare one day before using.

  • DKennedy on October 14, 2017

    Made for Tea '17. 4 cups of cream are needed for this recipe. It cooks in the oven at 150 degrees overnight (10-12 hrs) in a shallow pan. Cool completely at room temp. Cover and allow to set - another 8 hours in fridge. It is now ready to skim off the clotted cream. Can be served straight off or held in fridge for up to 4 days. My oven is a 200 low setting - came out too brown. Try baking for 6 hours next time w/ door open and then remove to counter top.

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