By Rittwik Naskar
A traditional topping for baked goods and afternoon teas, clotted cream is made by heating full-fat milk slowly till it turns thick. Here's how to make it at home.
You'll need, 4 cups of full-fat milk. Preheat the oven to 80 degrees Celsius.
Add the milk to a shallow and wide baking dish. Put the dish in the middle rack of the oven and bake it for 12 hours.
Upon the duration of baking, take it out of the oven and let it cool completely. Cover and refrigerate for 6-7 hours.
Once chilled, take it out of the refrigerator and skim the cream from the liquid remaining in the baking dish.
Whisk the cream till smooth, then put it in an airtight freezer-safe container. Serve with breakfast scones as a spread.