By Jenn Yee @PastrywithJenn
Preheat the oven to 180°F (82°C) standard.
Pour the heavy cream into a wide, shallow baking dish about 2” deep. The large surface area will allow for a nice thick layer of clotted cream to form.
Place the dish in the oven and let it cook low and slow for 8 hours.
Remove from the oven and let cool to room temperature before placing the dish in the fridge overnight or for about 8 hours.
The top thick layer is the clotted cream. Scrape it off and place into a jar. If the consistency is too thick for your liking, add a bit of the leftover thin, milky layer from the bottom of the dish and mix to make the clotted cream more spreadable.
Store the clotted cream in the refrigerator. It will keep up to 5 days. The leftover liquid can be used for making pancakes or waffles.
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