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Chef John's Clotted Cream
September 23, 2018

I had never tried clotted cream before, but had to prepare a menu around the book, Anna and the King of Siam, for a library fund raiser. My savory was a Thai dish, and my sweet was fresh scones, with clotted cream and jam. What a pleasant surprise! You have to admit the name is not appetizing, but the result is absolutely delicious!! What a simple recipe. The 12 hour cooking time is perfect, and the cream will appear a bit runny while cooling. After the overnight in the fridge, the cream is spreadable with a buttery crunchy top, exactly as presented in the video. Chef John is right, you will want to leave the crunchy part on the top, as it is the "prize" as long as it lasts!!

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