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Clotted Cream

A rich, silky topping that is perfect for scones or as a creamy spread, clotted cream is simple to make with just heavy cream and time.
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Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings: 8 servings
Course: Condiment
Cuisine: British
Calories: 49
Ingredients Method Notes

Ingredients
  

Main Ingredient
  • 2 cups Heavy cream or heavy whipping cream, preferably not ultra pasteurized The fresher the cream, the better the result.

Method
 

Preparation
  1. Preheat your oven to 180°F. If your oven runs hot, set it to 170°F instead.
  2. Pour the cream into a shallow baking dish, aiming for a depth of 1 to 2 inches.
Cooking
  1. Place the dish in the oven and let it heat for 10 to 12 hours. 12 hours is recommended for a thicker layer.
  2. Do not stir or shake the pan; simply let it be.
  3. After cooking, the top should have formed a pale golden layer while the cream underneath remains liquid.
  4. Cool it at room temperature for about 30 minutes, then cover and refrigerate for at least 6 hours or overnight.
Finishing
  1. Once chilled, use a spoon to gently lift and skim the thick top layer into a jar. This is your clotted cream.
  2. The thinner liquid left behind can be used in pancakes, biscuits, or coffee.

Notes

Avoid ultra pasteurized cream if possible for best results. Store clotted cream in a sealed jar in the refrigerator and use within 5 to 7 days. Always use a clean spoon to keep it fresh.