Authentic Clotted Cream

from ButterYum
makes about a cup or so


  • 1 pint pasteurized heavy cream (not ultra-pasteurized)


  1. Preheat oven to 180F.
  2. Pour cream into a shallow oven-safe baking dish.
  3. Bake cream for 10-12 hours.
  4. Remove from oven and cool to room temperature for about an hour.
  5. Cover well with plastic wrap and chill overnight.
  6. Scoop clots from milky liquid and place in an airtight container.  Chill well and use within a week.

Note:  this recipe will yield about 1 cup of clotted cream.  The leftover milky liquid can be used for baking or pour it over your breakfast cereal.