Step 1

Preheat your oven to 175 (convection - see notes) to 180 degrees.

Step 2

Pour the thick, heavy cream into the shallow baking dish until it reaches a depth of 1 to 1.5 inches.

Step 3

Bake in preheated oven for 12 hours, or longer if needed (see notes).

Step 4

When cream is reduced by about 40% and has a golden "crust" on top, carefully remove from the oven and set on the counter to cool. Be sure to not slosh it around while moving.

Step 5

Allow to cool to room temperature then cover and refrigerate 8 hours to overnight.

Step 6

When chilled, the clotted cream should be firm. Gently scrape it off the top of the milky layer and put into a jar or bowl for storage.

Step 7

Cover and store in the fridge. Use within 5 days.