Recipe Details

Homemade Clotted Cream

Clotted cream made from fresh cream cooked slowly in the oven; try Chef John's recipe for this rich treat that's great spread on warm scones with jam.

Makes:8 servings

Ingredients

4 cups heavy cream (not ultra-pasteurized)

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Directions

Prep:5 mCook:720 mReady:20 h 5 m

Preheat the oven to 175 to 180 degrees F (80 degrees C).
Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature.
Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
Push aside a corner of the top layer of thickened cream; carefully pour liquid into a container for baking.
Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.