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There is only one ingredient- heavy whipping
cream. Use as much as you would like. I used two
pints (4 cups) – be sure to see my notes above
about about not using ultra-pasteurized cream. The
clotted cream can be stored in the refrigerator
for 3-4 days. Use it to top scones, pancakes,
toast, or in my case, high tea cupcakes (post
coming soon).
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Pour the cream into a heavy-bottomed oven-safe
pot. The cream should come up the side of the pot
somewhere between one and three inches.
Cover the pot and put it in the oven on 180 F.
Leave the covered pot in the oven for at least 8
hours. My four cups took 12 hours (until my oven
automatically turned off). You’ll know it’s done
because there will be a thick yellowish skin above
the cream, as shown above. That skin is the
clotted cream.
Let the pot cool at room temperature, then put it
in the refrigerator for another 8 hours.
Remove the clotted cream from the top of the pot.
The cream that is underneath it can still be used
for baking.
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