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Chef John's Clotted Cream
Reviews:
January 05, 2018

This is a standard recipe for clotted cream which I have made many times. I have used ultra-pasteurized cream (by mistake) and it works just fine. The lactose caramelizes delectably overnight. You can leave it longer in the oven if you keep the temperature at 175 - the longer it cooks, the more the cream fat will solidify. If you only save the solids, it will be very firm. I normally leave some of the liquid and mash it together slightly. YUM!

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