Making Clotted Cream

I have only made this with fresh jersey cream, but apparently it doesn’t work with UHT cream or cream (as we get in France) with thickener added.

I made it using something thicker than single cream, but not as thick as double cream

Backing dish or tray deep enough to fit 1 to 2 inches of cream in (I am not sure what difference the thickness of the cream makes)

Enough cream to fill the dish to an inch or two full

Pour the cream in to the dish 

Put in the oven at about 75°C for 12 hours
Let it cool a bit, then put in the refrigerator for 12 hours (or more).

Make a hole in the corner of the hardish surface and pour off the liquid, do it gently so the thick cream on the bottom of the crust doesn’t escape.

Serve with scones or whatever. Maybe strawberry short cake, not tried this yet but I want to!