4 cups (1 litre) double cream or heavy cream, preferably unpasteurised
Preheat the oven to 200°F (100°C).
Pour the cream into a shallow stainless steel saucepan with oven-proof handles.
Place the saucepan into the oven, and leave it there for 8 to 12 hours, or overnight. During this time, a thick and golden crust will form on top of the cream. This is the “clotted cream”.
Remove the saucepan from the oven and leave it to cool at room termperature for 10 to 12 hours.
Scoop off the golden crust (or the “clotted cream”), and place it into a sterilised glass jar. Refrigerate for at least a few hours before serving.
Unpasteurised cream works best when making clotted cream because it “clots” better. However, you can also get good results with pasteurised cream, but you may need to leave it in the oven for longer. What would not work in this recipe is ultra-pasteurised cream (UHT cream).
The clotted cream will keep in the fridge for 3-5 days.
The cream which is left below the golden crust can still be used for cooking or baking.