By Jenn Yee @PastrywithJenn
There is nothing more satisfying than spreading luscious clotted cream on scones. It is incredibly easy to make with just a pint of heavy cream and a bit of patience. It’s important to use non-ultra pasteurized cream in order for the clotted cream to form properly so Straus Family Creamery Organic Heavy Whipping Cream is perfect as it’s unadulterated by ultra-pasteurization.
This Peaches & Cream French Toast uses melted Straus Family Creamery Organic Vanilla Bean Ice Cream as a clever two-ingredient hack for rich, perfectly golden French toast. Topped with warm caramelized peaches, a buttery homemade crumble, and an extra scoop of ice cream, it is an indulgent twist on a classic breakfast favorite.
Prep Time:
5 minutes
Cook Time:
8 hours active, 12 hours inactive
Serving Size:
Generous ½ pint clotted cream
Instructions
Step 1
Preheat the oven to 180°F (82°C) standard.
Step 2
Pour the heavy cream into a wide, shallow baking dish about 2” deep. The large surface area will allow for a nice thick layer of clotted cream to form.
Step 3
Place the dish in the oven and let it cook low and slow for 8 hours.
Step 4
Remove from the oven and let cool to room temperature before placing the dish in the fridge overnight or for about 8 hours.
Step 5
The top thick layer is the clotted cream. Scrape it off and place into a jar. If the consistency is too thick for your liking, add a bit of the leftover thin, milky layer from the bottom of the dish and mix to make the clotted cream more spreadable.
Step 6
Store the clotted cream in the refrigerator. It will keep up to 5 days. The leftover liquid can be used for making pancakes or waffles.
