Clotted Cream Recipe

Homemade Clotted Cream Recipe

Clotted cream is a traditional scone topping in England, and you can make your very own at home thanks to this easy recipe.

Prep: 5min

Total: 12h5min

Yield: 1

Ingredients:

• 1 (500 milliliter) carton heavy cream

Instruction:

1. Preheat the oven to 180 F.
2. Pour the cream into a large oven dish. The dish should be big enough so that the cream sits over a wide surface area and be between ½- to 1-inch in depth.
3. Put the cream in the oven for 12 hours.
4. Remove the cream from the oven. A thick skin should have formed over the top.
5. Let the cream cool to room temperature, then put the dish in the fridge for 12 hours.
6. Scrape off the thickened layer that has formed and transfer to a mixing bowl. Discard the liquid.
7. Mix thoroughly until you have a smooth, thick clotted cream.

Homemade Clotted Cream

Homemade Clotted Cream (aka Devonshire or Cornish Cream) is a luxurious spreadable cream and a must for afternoon tea and scones, but no need to buy those pricey little imported bottles, because now you can make it right in your own kitchen!

Total: 1440min

Yield: 1

Serving Size: 1 Tbsp

Nutrition Facts: servingSize 1 Tbsp, calories 101 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, Saturated Fat 7 g, Cholesterol 33 mg, Sodium 8 mg, Sugar 1 g, unSaturated Fat 3.5 g

Ingredients:

• 2 pints heavy cream or whipping cream (double cream in the UK) (avoid ultra-pasteurized cream for best results.)

Instruction:

1. set your oven to 180F
2. Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.
3. Set the dish, uncovered, in the oven and leave undisturbed for 12 hours. Be sure to leave the oven on the whole time. I do this overnight.
4. Remove the dish from the oven and set to cool. Then cover and refrigerate. Note: the cream may seem thin at this point, but is going to thicken considerably overnight.
5. The next morning scoop the thickened cream into a jar or jars, and cover and put back in the refrigerator. You can use the leftover cream for baking..
6. Spread the clotted cream on freshly baked scones.

Easy Clotted Cream Recipe

Your life will never the be same after making clotted cream. It’s easy to make and delicious on scones!

Prep: 5min

Total: 22h5min

Serving Size: 1 Servings

Nutrition Facts: servingSize 1 Servings

Ingredients:

• 1 pint (2 cups / 450ml) heavy cream (NOT ultra-pasteurized)

Instruction:

1. Heat oven to 360F/182C.
2. Pour heavy cream into a 3-cup Pyrex glass baking dish (or similar) and cover with foil.
3. Place in oven.
4. Turn oven off.
5. Let cream sit in oven for 3 hours.
6. Turn oven back on to 180F/82C and let cream sit in oven for 7 hours.
7. Take clotted cream out of oven and let cool to room temperature.
8. Then chill clotted cream in the fridge for about 12 hours.
9. Using a spoon to hold back the clots of cream, drain off as much of the whey as possible into a jar or glass. Then scoop the thick “clotted” clumps of cream into a jar or bowl (or just leave it in the pyrex). If your clotted cream is thicker than you’d like, add a couple spoonfuls of whey back into the cream.
10. Spread clotted cream on scones (or waffles, pancakes, etc), top with jam or lemon curd, and enjoy with a cup of tea!

How to make clotted cream

FAQ

What is the American equivalent of clotted cream?

How is clotted cream made?

What is the closest thing to clotted cream?

Is clotted cream just whipped cream?

Does Trader Joe’s carry clotted cream?

Why doesn t the us have clotted cream?