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British Clotted Cream

British Clotted Cream

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Course: Condiment, Spread
Kitchen: British
Prep Time: 5 minutes
Cook Time: 12 hours
Total Time: 20 hours
Servings: 2 cups

Ingredients
 

  • 1 quart 4 cups heavy cream (not ultra-pasteurized)

Instructions

  • Preheat Oven: Preheat your oven to 180°F (82°C).
  • Pour Cream: Pour the heavy cream into a large, shallow ovenproof dish, ensuring the cream is about 1-2 inches deep.
  • Bake: Place the dish in the preheated oven and bake for 12 hours. The cream will form a thick, golden crust on top.
  • Cool: Remove the dish from the oven and allow it to cool to room temperature.
  • Chill: Cover the dish and refrigerate for at least 8 hours or overnight.
  • Separate Clotted Cream: Gently skim the thickened clotted cream from the top of the dish, leaving the liquid whey behind. Transfer the clotted cream to a jar or container.