Foolproof Overnight Clotted Cream
Creamy, luxuriously thick, and foolproof. This authentic clotted cream recipe requires just one ingredient and zero active cooking.
Equipment
- 9x13 inch glass casserole dish
- Slotted Spoon
- Glass jar for storage
Ingredients
Ingredients
- 1 quart heavy cream or heavy whipping cream Must be pasteurized, NOT ultra-pasteurized (UHT). Ideal fat content 36% or higher.
Instructions
- Phase 1: Prep Work - Preheat your oven to 175°F (80°C). If your oven runs hot, set it to the lowest possible 'Keep Warm' setting. Pour your heavy cream into a wide, shallow glass or ceramic baking dish. The cream should sit between 1 to 2 inches deep.
- Phase 2: The Slow Bake - Carefully transfer the uncovered dish into the oven. Leave it alone for exactly 12 hours. Do not stir it, and do not cover it with foil.
- Phase 3: Chilling and Skimming - After 12 hours, carefully remove the dish from the oven. Let it cool on the counter to room temperature, then transfer the dish to the refrigerator for another 12 hours. Once completely chilled, use a slotted spoon to gently skim the thick, crusty cream layer off the top, leaving the thin, milky whey behind. Transfer to a glass jar.
Notes
Do Not Stir: Agitation prevents the fat from separating from the whey.
Save the Whey: The leftover liquid is excellent for baking scones or pancakes.
Oven Temperature: If your oven's lowest setting is 200°F (93°C), prop the door open slightly to prevent boiling.
Save the Whey: The leftover liquid is excellent for baking scones or pancakes.
Oven Temperature: If your oven's lowest setting is 200°F (93°C), prop the door open slightly to prevent boiling.