How To Make Authentic British Clotted Cream Easy Recipe

Instructions:

1. Choose Your Method: (Oven or Slow Cooker)
2. Prepare the Cream: Pour the heavy cream into the chosen vessel (baking dish or slow cooker). Do not stir.
3. Oven Method: Place in a preheated oven at the lowest possible temperature (ideally around 170°F/77°C, but no higher than 200°F/93°C). Bake undisturbed for 12-24 hours, or until a thick, wrinkly, golden crust forms on top. Check periodically after 12 hours. The longer it cooks, the thicker and richer it will be. Gently remove from the oven and let cool completely at room temperature. Then, cover and refrigerate for at least 8 hours, or preferably overnight.
4. Slow Cooker Method: Place the slow cooker on the low setting. Cook undisturbed for 12-24 hours, or until a thick, wrinkly, golden crust forms on top. Check periodically after 12 hours. The longer it cooks, the thicker and richer it will be. Gently remove from the slow cooker and let cool completely at room temperature. Then, cover and refrigerate for at least 8 hours, or preferably overnight.
5. Harvest the Cream: Carefully scoop the thick layer of clotted cream from the top of the dish with a slotted spoon or spatula, leaving the thinner liquid underneath.
6. Store: Store the clotted cream in an airtight container in the refrigerator for up to 5 days.