Ingredients
8
8 servings
- •4 cups heavy cream (not ultra-pasteurized)
Instructions
- Preheat the oven to 175 to 180 degrees F (80 degrees C).
- Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
- Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature.
- Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Push aside a corner of the top layer of thickened cream; carefully pour liquid into a container for baking.
- Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.
Nutritional Facts
Per 8 servings
- Calories: 411
- Carbohydrate: 3g
- Fat: 44g
- Protein: 2g
- Sugar: 0g
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