Clotted Cream

The last trip to Langkawi inspired this clotted cream. We had the high tea at St. Regis and we thought the cream served on the side with the scones was delish and apparently it was clotted cream. I went online to research on clotted cream and there are a number of ways to make it. The most relaxed way seems to be the oven method. Simply pour 2 cups of cream into a shallow dish and place in the oven and bake for 12 hours in a preheated oven at the lowest temperature. Easy as pie.

Ingredients

2 cups of heavy cream

1. Preheat the oven at the lowest temperature.

2. Pour 2 cups of heavy cream into a glass shallow dish with a big surface area.

3. Bake for 12 hours, overnight.

4. Carefully remove the cream from the oven after 12 hours being careful not to agitate the cream.

5. Leave to cool for about 30 minutes, cover and leave in fridge for another 12 hours.

6. Use a spoon and carefully collect the luscious clotted cream formed.

7. Gently stir till smooth and creamy and store in a jar. This can keep in the fridge for up to 5 days.

8. For the remaining cream in the dish after collecting the clotted cream, use them to make scones.

After patiently waiting for 12 hours, here's the precious clotted cream.



I had the clotted cream with matcha Scones and maybe because they took 12 hours, I savoured every bite. It is lovely, only we'll need some nice scones to go with the clotted cream.