Ingredients
- 750ml double cream
- 30g unsalted butter
Method
- You will need a large, non-stick frying pan. This is essential so the water in the cream is able to evaporate, leaving no whey at the end.
- Place 750ml double cream and 30g unsalted butter in your pan over a low to medium heat. Stir constantly with a silicone spatula until it reaches a simmer.
- Don’t let it boil and keep stirring until it’s reduced by half. This should take approximately 20 minutes.
- Pour into a shallow glass or ceramic dish, the larger the better. A larger surface area will give you a more golden, buttery crust – the best bit!
- Pop in the fridge overnight to firm up. If you’re in a rush, the cream will be ready to eat in a couple of hours but it does thicken more the longer you leave it.
- Kept in the fridge in an airtight container it will last for up to 7 days. Once opened use within 3 days.