Ingredients:

  • 2 cups (473 ml) Heavy Cream, unpasteurized if possible (UK: Double Cream; minimum 35% fat content, ideally 40% or higher). Important: Ultra-pasteurized cream will not work.

Instructions:

  1. Preheat Oven: Set the oven to its lowest possible temperature (ideally around 170°F/77°C, but no higher than 200°F/93°C). This slow baking process is key to creating that characteristic crust.
  2. Pour Cream: Gently pour the heavy cream into the baking dish. Avoid splashing or disturbing the cream too much.
  3. Bake Patiently: Place the dish in the preheated oven. Bake for 12-24 hours, or until a thick, golden crust forms on the surface of the cream. The length of time is dependent on the heat of your oven so check regularly.
  4. Cool Gradually: Carefully remove the dish from the oven. Let it cool completely at room temperature for several hours. This allows the cream to further separate and thicken.
  5. Chill Thoroughly: Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This step is crucial for firming up the clotted cream.
  6. Skim and Serve: Once chilled, gently skim the thick, clotted cream from the top of the dish. Be careful not to disturb the watery liquid underneath (the buttermilk). Store the clotted cream in an airtight container in the refrigerator.