By Jenn Yee @PastrywithJenn
Preheat the oven to 180°F (82°C) standard.
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.
Place the dish in the oven and let it cook low and slow for 8 hours.
Remove from the oven and let cool to room temperature before placing the dish in the fridge overnight or for about 8 hours.
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.
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.
Eggnog Brownies are the perfect addition to your holiday baking lineup. The brownies are rich, fudgy, and crinkle topped, then covered with a delicious eggnog cream made using our Organic Eggnog and Organic Heavy Whipping Cream!
Eggnog is for more than drinking! In this recipe, our Organic Eggnog in everything—the dough, poured over the rolls before baking, and thinned into the cream cheese frosting. Our Organic European Style Butter also goes in the dough, filling, and frosting! The resulting rolls are soft, flavorful, and rich! In other words, if you love eggnog, this is your moment.
Holiday fusion at its finest! This eggnog butter mochi cake brings together the creamy custard vibes of Filipino egg pie with the irresistibly chewy texture of Hawaiian butter mochi. All made with Straus Organic Eggnog and European Style Butter!
