Chef John's Clotted Cream
While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.
This works best with good quality cream, preferably from grass-fed cows with a fat content of between 36% to 40%. Avoid anything that says "ultra-pasteurized," since it's been heat-treated, and you'll not get the same results.
Most modern ovens go down as low as 175-180 degrees F (80 degrees C), which is ideal for this technique. 200 degrees F (95 degrees C) will work, but maybe check after 10 hours, and see how things look.