Pour 5 Fl oz/150ml each into three ramekins (or small oven-safe dishes). You can prepare this clotted cream recipe in one large, shallow baking dish or several smaller ramekins. I decided to use three 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.
Place the ramekins on an oven tray, transfer them to the middle shelf of the oven, and bake for 12 hours, untouched.
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.
Cover the ramekins with plastic wrap and transfer them to the fridge. Leave the clotted cream to chill for around 8 hours or overnight.
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 clotted cream 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.
After allowing the homemade clotted cream to cool to room temperature, you can transfer it to the refrigerator. 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. Can you freeze clotted cream? I've never tried though I've heard that people have been successful with freezing clotted cream for up to 3 months. Allow it to thaw in the fridge before using it again, mixing it well first.
Monitor the oven: While you don't have to stand over the oven for 12 hours, it's a good idea to monitor it occasionally when trying this clotted cream recipe for the first time. Some ovens run cold or hot and may need adjusting. The top shouldn’t get darker than a pale golden brown.
Oven safety feature: Some modern ovens come with a safety feature that switches them off after a certain amount of time. If this is yours, make sure to bake the cream at a time when you’ll be able to switch it back on (i.e., not overnight while sleeping).
Avoid ultra-pasteurized cream: Because of the heat treatment, you won't get the same results (though it will work – just not as well, with as great a yield). Pasteurized is fine, though. If you’re able, then unpasteurized is best.
The oven temperature: If your oven temperature doesn't go below 200ºF/95ºC, you can still try it. However, I’d check on it at 10 hours rather than 12.
Don’t add too much cream: Aim for around 1 ½-2 inches (4-5 cm) of cream no matter which size dishes you use.
Leave enough time: This isn't a slow process. Following the 12 hours of heating time, it needs to cool and chill for a further 8-10 hours.
Don't skip the chilling step: This is necessary to thicken the cream to correct consistency.
Check the blog post for more notes, suggested uses, and answers to top FAQs!