Ingredients:

  • 32 ounces (946 ml) Heavy Cream (UHT, pasteurized but not ultra-pasteurized preferred)

Instructions:

  1. Preheat oven to its lowest setting (ideally 170°F/77°C). If your oven doesn't go that low, use the warm setting and monitor closely. The lower, the better.
  2. Gently pour the heavy cream into the oven-safe dish. Try to avoid creating a lot of bubbles on top.
  3. Carefully place the dish in the preheated oven.
  4. Bake for 12-24 hours, depending on the oven temperature and desired thickness. The longer you bake, the thicker the clotted cream will be. Check periodically, but resist the urge to stir.
  5. Remove the dish from the oven. Let the clotted cream cool completely at room temperature. Then, cover the dish and refrigerate for at least 6 hours, or preferably overnight. This crucial chilling period allows the clotted cream to fully set.
  6. Once thoroughly chilled, carefully skim the thick layer of clotted cream from the top of the dish using a spoon. There will be a watery liquid left underneath; this is normal and can be discarded (or used in baking!).