Oh boy do I have a treat for you! I'm talking authentic homemade clotted cream. It's like heavy cream on steroids. No joke. This stuff is amazing.
Start with Pasteurized heavy cream, not Ultra-Pasteurized (apparently, ultra-p won't work). The closest grocery store I can find that sells regular pasteurized cream is oven an hour away, but a couple of my local farmer's markets sell dairy products from small dairies - usually they're not ultra-pasteurized. You'll pay a bit more, but it'll be worth it when you taste that first bite of clotted cream. I promise!
Pour the cream into a shallow baking dish so the cream is an inch or so deep. Here I have a pint of cream in a shallow oven-safe pasta bowl.
Set the oven to 180F and walk away for 10-12 hours. Check your owner's manual - some ovens turn off after so many hours.
Be sure to cover your baking dish while it's in the oven. More on why a little later.
This is what the cream looks like after 12 hours in the oven. The color has darkened a bit and the cream has thickened substantially. But it's not done yet. Allow the cream to cool at room temperature for an hour or so, then cover it well with plastic wrap and chill overnight.
Chilling overnight helps that clotted layer of cream thicken even further. Remove the thickened layer from the top of the cream and store it in an airtight jar. The remaining milky liquid can be used in baking or pour it over your breakfast cereal. You'll end up with about 1 cup of clotted cream and 1 cup of milky liquid.
Here's what will happen if you don't cover your baking dish - some of the lovely thickened cream will crust over.
The crusty layer peels back to reveal the clotted cream, but you'll get much more clotted cream if you cover your baking dish with foil during the baking process.
Either way, try not to eat your weight in clotted cream at this point.
Be strong - I know you can resist!
And there you have it. Spread the clotted cream on scones or toast. Store in an airtight container in the fridge and use within a week. The leftover milky liquid can be used for baking or pour it on your morning oatmeal. Enjoy!
DIY Authentic Clotted Cream
- 1 pint pasteurized heavy cream (not ultra-pasteurized)
- Preheat oven to 180F.
- Pour cream into a shallow oven-safe baking dish.
- Bake cream for 10-12 hours.
- Remove from oven and cool to room temperature for about an hour.
- Cover well with plastic wrap and chill overnight.
- Scoop clots from milky liquid and place in an airtight container. Chill well and use within a week.
- This recipe will yield about 1 cup of clotted cream. The leftover milky liquid can be used for baking or pour it over your breakfast cereal.