Clotted Cream Recipe

Clotted Cream Recipe | www.iamafoodblog.com

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4.88 from 8 votes

Homemade clotted cream – thick, rich, and perfect for spreading onto cream scones (or toast!) for afternoon tea.

Cook Time10

Resting Time8

Total Time18

Course: sauce

Cuisine: british

Keyword: clotted cream

Servings: quart

Calories: 89kcal

Equipment

casserole dish with glass cover

Ingredients

1 qt whipping cream 35% MF or higher, NOT ultra pasteurized

Instructions

Heat your oven to 170°F. Pour the cream into a deep casserole dish that has a cover that can go into the oven. You’re aiming for a deep dish so that the cream is about 2 to 2.5 inches deep when poured in. I used a casserole dish with a glass cover, kind of like an old school pyrex type thing. Cover the dish and place in the 170°F oven for 10 to 12 hours, or overnight, which is what I did.
The next day (or 10 to 12 hours later), remove the casserole from the oven and let cool to room temperature before placing in the fridge for a minimum of 8 hours, or overnight.
Skim off the top, slightly golden, thickened layer. This is your clotted cream! There will be another layer under the slightly yellow layer that is creamy and thick like sour cream – this is clotted as well, but with a bit more moisture in it. Skim that off as well. Use as is, both the thickened creams are considered clotted. Some people mix the two and some people just use the top layer. Or, you could use a stand or hand mixer/a spoon and mix up the the two kinds of cream until thick, but this is not traditional at all. Serve chilled and enjoy! I love it on scones, toast (SO GOOD), cake, basically anything or everything!

Notes

via Rock Recipes

The clotted cream should keep in the fridge for up to 5 days, covered.

Be sure that your cream isn’t ultra pasteurized – double check while you’re buying the cream. If it is ultra pasteurized, it’ll say on the carton/bottle.

The original recipe just stirred the cream together, which I think would work as well, but I wanted a more smooth, whipped consistency. Whipping the top two layers together is NOT traditional.

Nutrition