Place the cream into the casserole dish or all purpose pan you are using to cook it in. Make sure the cream doesn't go up the sides more than 1½". You can use more or less cream depending on the size of your pan.
Oven Directions
Place the pan of cream uncovered into the oven and set the temperature for 180℉/80℃℃. Let it bake for 10-12 hours. 12 hours will give you a nuttier and thicker clotted cream.
Dehydrate Directions
Place the pan of cream uncovered into the dehydrator. If you are using the Ninja Foodi or Ninja Speedi use the rack in the low position to hold the container of cream.
Select the dehyration function and the temperature of 170℉/75℃. Dehydrate for 10-12 hours. 12 hours will give you a nuttier and thicker clotted cream.
Refrigeration
Remove the pan of cream from the oven or dehydrator and let cool on the counter for 30-60 minutes. Refrigerate uncovered for at least 8 hours, but 12-24 is better.
Serving
Gently scrape the thick layer of clotted cream along with the golden flaky pieces off of the top of the pan. There will be some thin liquid in the bottom. Leave that behind and transfer the thicker cream to a container or bowl for serving. Serve & Enjoy!
** Refrigerate leftover clotted cream within 2 hoursThe nutritional values are calculated based on 2 cups of heavy cream. The yield of clotted cream is around 1½ cups per 2 cups of heavy cream. However, since the fat percentage is increased in clotted cream, I did not adjust for the ½ cup of thin liquid leftover in order to be as accurate as possible. Make sure to choose a pan that will fit in the appliance you are using to cook the cream in and adjust the amount of cream you use based on the size of the pan so that it fills the bottom of the pan at least ½", but no more than 1½".