Homemade Clotted Cream

Clotted cream made from fresh cream cooked slowly in the oven; try Chef John's recipe for this rich treat that's great spread on warm scones with jam.

• Preparation Time: 5 mins
• Cooking Time: 12 hr
• Total Time: 12 hr 5 mins
• Calories: 411 Calories

Ingredients

• 4 cups heavy cream (not ultra-pasteurized)

Recipe Instructions

Step 1

Preheat the oven to 175 to 180 degrees F (80 degrees C).

Step 2

Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.

Step 3

Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature.

Step 4

Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

Step 5

Push aside a corner of the top layer of thickened cream; carefully pour liquid into a container for baking.

Step 6

Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.