Ingredients
Scale
- 1 quart (4 cups) heavy cream (not ultra-pasteurized)
Instructions
- Preheat your oven to 180°F. If your oven doesn’t go that low, set it to the lowest temperature it can go.
- Pour the heavy cream into a wide, shallow oven-safe baking dish (an 8×8-inch or 9×13-inch pan works well). The cream should be 1 to 2 inches deep for best results.
- Place the dish (uncovered) in the preheated oven and bake for 12 hours. The cream will develop a thick, golden-yellow crust on top.
- Remove the dish from the oven and let it cool to room temperature, about 2 hours.
- Once cooled, cover and refrigerate for at least 12 hours or overnight. The cream will thicken and set during this time.
- Gently skim off the thick, clotted cream layer from the top using a slotted spoon or spatula. Save the liquid underneath for baking scones or pancakes.
- Transfer the clotted cream to an airtight container. Store in the refrigerator for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 12 hours
- Category: Condiment
- Method: Baked
- Cuisine: English
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 176
- Sugar: 1g
- Sodium: 15mg
- Fat: 19g
- Carbohydrates: 1g
- Protein: 1g
- Cholesterol: 66mg