Start by preheating your oven to 175°F (80°C). Pour the cream into an 8x6 inch oval oven-safe dish and place it in the oven. Let it bake for 12 hours, which works well overnight. Be aware that some ovens may turn off automatically after a certain period, so check your oven's manual and set an alarm to restart it if needed.
After the 12-hour baking period, take the dish out of the oven. You'll notice a yellowish layer on top - that's your clotted cream.
Let the dish cool at room temperature, then cover it and place it in the refrigerator for another 12 hours to set.
Following this refrigeration period, take the dish out and gently spoon the thick, buttery clotted cream into a jar, leaving the liquid (whey) behind. Pro Tip: This leftover liquid is a great substitute for milk in recipes, particularly in making scones.
You can enjoy the clotted cream as it is, directly from the dish, or stir it for a lighter, smoother texture.
Notes
Heavy Cream: This is the star of the show! Here's a breakdown of pasteurization and how it affects clotted cream:
Regular Pasteurized Cream (Preferred): This is your best bet. This type of cream undergoes a less intense heating process than ultra-pasteurized cream, leading to better curd formation.
Ultra-Pasteurized Cream (Works in a Pinch): While this cream is heated to a higher temperature for a longer shelf life, it can still be used to make clotted cream. The curds may not separate as prominently, but you'll achieve a satisfactory result.
Don't worry if you can't find regular pasteurized cream! Finding regular pasteurized cream can be challenging. I've tested both ultra-pasteurized and regular pasteurized creams, and both work effectively. You can see the results in our recipe photos (made with ultra-pasteurized cream).Expert Tips
Ensure that your oven remains on for the entire cooking process. Some ovens automatically shut off after a set time, so it's important to check your oven's manual to see if this applies. If your oven does have an auto shut-off feature, set an alarm to turn it back on as needed.
If you're interested in a larger quantity of clotted cream, this recipe can easily be doubled. Just remember to switch to a bigger baking dish, such as a 9x13-inch, to accommodate the increased amount of cream.
Don't discard the liquid left at the bottom of the dish post-clotted cream preparation. It's a great substitute for milk in recipes, particularly in making scones.