It’s 8:40 pm, and I just put the heavy cream for the clotted cream into the oven. 12 hours at 180 degrees. I will pull it out at 8:30 tomorrow morning. Fingers crossed!
Twelve Hours Later …
I think it worked. The top of the cream has a “skin” like you get on top of homemade pudding. There’s liquid under it that can be seen on the edges. The next step is to let it cool for 8 hours. This is a lllloooonnngggg process, and I hope that it’s worth it. Time will tell (LOL).
It’s Done!
It’s now Saturday morning, and I’ve completed the final step of making the clotted cream: removing the skin and mixing it up. I think it turned out much better than I expected. We will know for certain tomorrow when I make the scones.
