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