Clotted cream!

I wouldn't be me if I styled the photos.

If you were reading my blog a couple of years ago, you know I have tried to make clotted cream. I have tried repeatedly since then with equally dismal results.

Then, the other day, I saw a recipe in the brand new and very appealing One Block Feast by Margo True, an editor at Sunset. The recipe goes like this: Pour a pint of heavy cream into a pan and put it in the oven. Turn the oven to 175. Ignore the cream  and the oven for 12 hours. Take the cream out and turn off the oven. Cover the cream and put it in the refrigerator overnight. In the morning, you will peel off a thick layer  of the most incredible clotted cream I've ever eaten. I ended up with a cup and quarter, exactly what the recipe promised. I am beside myself with happiness.