Clotted cream is not a part of my own traditional food culture but it is a forgotten skill in everyday cooking and is so gorgeous and so easy to make that it is really worth doing every now and then.
You can make clotted cream on any stove or in a cool oven—just make sure the heat is low. Even a temperature as low as 110°F will do!
It's best to use unpasteurized cream like they do in Devon and Cornwall, where clotted cream has its own appellation.
You can use gently pasteurized cream, but homogenized cream or cream that has been ultra-pasteurized will not work for this recipe.
