Homemade Clotted Cream

1 . Stage

Preheat the oven to 175 to 180 degrees F (80 degrees C).

2 . Stage

Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.

3 . Stage

Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature.

4 . Stage

Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

5 . Stage

Push aside a corner of the top layer of thickened cream; carefully pour liquid into a container for baking.

6 . Stage

Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days. Chef John