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Easy Rich Velvety Clotted Cream
Easy rich velvety Clotted Cream is within your reach with this one ingredient recipe. See how to convert heavy whipping cream into this delectable, must-have spread that every scone in the country is begging for.
Prep Time
2 mins
Cook Time
12 hrs
Total Time
12 hrs 2 mins
Servings: 2 tablespoons
Calories: 284 kcal
Course:
Condiments , Snacks
Cuisine:
British
Ingredients
- 1 pint heavy whipping cream
Instructions
- Pour the cream into an ovenproof glass dish, such as a Pyrex one. The larger and more shallow the dish - the better! At a pinch, use a ceramic one.
- Place it in the oven, uncovered for about 12 hours at 175 degrees F / 80 degrees C. Remove from the oven, allow to cool, cover with plastic wrap and place in the refrigerator overnight.
Cup of Yum
Notes
- Use heavy whipping cream that has not been ultra pasteurized.
- Clotted Cream yield is 225g from 1 pint (454ml) with leftover cream weighing 95g.
- Do not discard this leftover cream, refer to the post for suggestions how to use it.
- Serving size is 50g or 2 heaped tablespoons.
Nutrition Information
Serving
2tbsp
Calories
284kcal
(14%)
Fat
28g
(43%)
Saturated Fat
19g
(95%)
Cholesterol
118mg
(39%)
Potassium
71mg
(2%)
Calcium
52mg
(5%)
Nutrition Facts
Serving: 2tablespoons
Amount Per Serving
Calories 284
% Daily Value*
| Serving | 2tbsp | |
| Calories | 284kcal | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 118mg | 39% |
| Potassium | 71mg | 2% |
| Calcium | 52mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.