The Perfect Clotted Cream Recipe

🧂 Ingredients

• 15 fl oz heavy cream (double cream)

  use unpasteurized or pasteurized but avoid ultra-pasteurized

Instructions

• 1 Preheat the oven to 175ºF/80ºC.
• 2 Pour 5 Fl oz/150ml each into three ramekins (or small oven-safe bowls).
  
  You can prepare this recipe in one large, shallow baking dish or several smaller
  ramekins. No matter the size of the dish you use, the aim is to pour only 1 ½-2
  inches (4-5 cm) of cream into the dish.
• 3 Place the ramekins on an oven tray, transfer them to the middle shelf of the
  oven, and bake for 12 hours, untouched.
• 4 Remove the ramekins from the oven and allow them to cool completely at room
  temperature.
  
  When you remove the ramekins from the oven, you’ll notice the cream may seem
  slightly liquidy. This will thicken as it cools, though.
• 5 Cover the ramekins with plastic wrap and transfer them to the fridge. Leave the
  clotted cream to chill for around 8 hours or overnight.
• 6 Remove the ramekins from the fridge, use a spoon to lift up a corner, and pour
  out any liquid below the thick layer of cream, if there is any. Mix everything
  remaining together. If it's too thick, spoon some of the discarded liquid back
  into it – and voila!
  
  You’ll notice a golden crust on top. Don't be tempted to discard this. This is
  what makes this recipe so special and is absolutely delicious. Just mix it right
  into the cream.
  
  The leftover liquid (if there is any) is whey and can be used to add to
  smoothies, when making oatmeal, baking (including making homemade scones!), etc.
• 7 In the fridge: Cover it tightly or transfer it to an airtight container and
  store it for 7-10 days.
  
  While chilling, it can become as thick as butter. So it's best to bring it back
  to room temperature for optimal "spreading" consistency.
  
  In the freezer: Keep for up to 3 months. Allow it to thaw in the fridge before
  using it again, mixing it well first.

Nutrition Info