Pre-heat your oven to 175°F (80°C)

Pour your cream into a large 9x14in oven safe dish. You want a dish with a large surface area so you get the most clotted cream. 

Place in the center of the oven and bake for a full 12 hours. I know this is a long time, but once you taste it, it’s well worth it. I put mine in the oven overnight so it's ready in the morning. Note: Make sure your oven doesn’t switch off after a certain amount of hours. 

After the 12 hours remove your dish from the oven. You will notice a bubbly, yellow surface. This is the clotted cream.

Pour around 1-2 inches of cream into a heat/shock-resistant dish then put the bowl into your pot.

Fill the inner pot of your slow cooker/Crock Pot/ Instant Pot with 1-2 inches of water which can slightly float the cream bowl.

Cook 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).

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.

Cook 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.

Once 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.

Allow to cool at room temperature then cover and put in the fridge overnight for it to set. 

The 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. 

Spread the clotted cream on scones with jam. Store your clotted creaminess an airtight container in the fridge for up to 5 days.