Clotted Cream

1 quart (946mL) heavy cream that has not been ultra-pasteurized

Center the oven rack and preheat the oven to 180°F. In a wide, shallow baking dish (gratin and casserole dishes work well), pour the cream to a depth of just under 1 inch. You can use more than one dish, depending on the amount of clotted cream you wish to make.

Bake, uncovered, in the preheated oven until a thick, leathery, yellow crust develops — 12 hours. Cool to room temperature (about 30 minutes). Cover the dish (or dishes) with plastic wrap, and chill in the fridge until set — at least 4 hours.

Tilt the dish to drain off some, if not all, of the excess liquid beneath the crust. Use the liquid for coffee or baking.

Scrape the thick crust into a bowl or jar. Covered and refrigerated, clotted cream will stay fresh and wonderful for about 4 days. Serve it on scones, fresh fruit, or whatever floats your boat!

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