07Cook with the lid on at the lowest setting or 175°F/80°C for 12 hours in total or it forms a bubbly and yellow surface. NOTE that you do need to keep a close eye on it throughout the whole process! Add more hot water to retain the water level when needed and slightly open the lid to control the temperature making sure the water does not come to a boil (212°F/100°C is too hot for clotted cream).
08Making Clotted Cream On The Stove Top: Pour cream in to a large heavy-bottomed and non reactive pan (ceramic, enamel, glass or stainless steel), to create as much cooking surface as possible for even and steady heat.
09Cook the cream at the lowest heat for roughly 30 minutes, stirring every so often to make sure the cream does not get scorched at the bottom.
10Once the cream has been reduced by roughly 1/ 3 or it forms a bubbly and yellow surface, remove from the heat and set aside to cool.
11Cooling and Storing: Allow to cool at room temperature then cover and put in the fridge overnight for it to set.
12The next day, spoon the firm clotted cream into a jar leaving the liquid that has separated behind. You can use this liquid in the making of scones.
13Spread the clotted cream on scones with jam. Store your clotted creaminess an airtight container in the fridge for up to 5 days.