Ingredients:

  • 2 cups (473 ml) Heavy Cream, unpasteurized, preferably non-ultra-pasteurized
  • 1 teaspoon of sugar (2 grams) - Optional

Instructions:

  1. Preheat the Oven: Set your oven to the lowest possible setting. Around 170-200°F (77-93°C) is ideal.
  2. Pour the Cream: Gently pour the cream into your shallow oven-safe dish. Ensure an even layer.
  3. Bake Low and Slow: Place the dish in the preheated oven. Bake for 12-24 hours. Monitor occasionally. You're looking for a thickened, slightly wrinkled skin to form on the surface.
  4. Cool and Chill: Once the surface has thickened and a golden hue has developed (after the 12–24-hour period) remove from the oven and allow the clotted cream to cool completely at room temperature.
  5. Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 6-8 hours, or ideally overnight. This allows the cream to fully set and the flavors to develop.
  6. Skim (Optional): After chilling, gently skim the thick, clotted layer from the top of the dish with a spoon or spatula. This is your clotted cream!
  7. Serve: Serve immediately or store refrigerated in an airtight container.