Clotted Cream
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5.0
135 reviews
Excellent
Clotted Cream
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This clotted cream is perfect on warm tea scones with jam!
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Ingredients
- 1 pint heavy whipping cream (NOT ultra-pasteurized)
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Instructions
- Preheat oven to 180 degrees F.
- Pour heavy cream into an 8" by 8" baking dish or something similar.
- Place baking dish into a larger 13" by 9" inch dish and fill outer dish with hot water about 1/2 way up sides.
- Place baking dish in the center of the oven, uncovered and bake for 10-12 hours. Cream will have a dark golden skin and appear wrinkled.
- Remove baking dish from the oven and allow to cool about 1 hour. Place in the refrigerator for an additional 8 hours undisturbed.
- Remove baking dish from the refrigerator. Carefully scrape the top layer of the cream or "clout" off the top and place in a mixing bowl. There will be some liquid left. Reserve it to thin the cream if necessary.
- Mix the cream so that the yellow crusty parts mix in with the white cream and add any reserved liquid to the clotted cream to achieve a spreadable consistency.
- Pack clotted cream in small ramekins or a mason jar and refrigerate until ready to use.
Notes
- Plan on 24 hours from start to finish for this clotted cream recipe. This is closest to the traditional method.
- Plan on 24 hours from start to finish for this clotted cream recipe. This is closest to the traditional method.
- You'll need 12 hours for the cream in the oven and another 10 in the refrigerator, so plan accordingly if you don't have a double oven.
- You'll need 12 hours for the cream in the oven and another 10 in the refrigerator, so plan accordingly if you don't have a double oven.
- Starting the cream at 8 pm and letting it bake all night works well as long as your oven doesn't have a safety feature which turns it off after a certain point.
- Starting the cream at 8 pm and letting it bake all night works well as long as your oven doesn't have a safety feature which turns it off after a certain point.
- Refrigerate the next day and it will be ready for afternoon tea!
- Refrigerate the next day and it will be ready for afternoon tea!
- Do not use ultra-pasteurized heavy cream
- Do not use ultra-pasteurized heavy cream
- The best option is organic heavy cream or unpasteurized cream from a local dairy farm if you can find it.
- The best option is organic heavy cream or unpasteurized cream from a local dairy farm if you can find it.
- If you're unsure of your oven, use an oven thermometer. It should not rise above 190 F.
- If you're unsure of your oven, use an oven thermometer. It should not rise above 190 F.
- Pour the heavy cream in a shallow baking dish. You want as much surface area as possible, so no more than a 1 1/2" deep.
- Pour the heavy cream in a shallow baking dish. You want as much surface area as possible, so no more than a 1 1/2" deep.
- Save the excess liquid to mix back into the "clout" if it's too thick.
- Save the excess liquid to mix back into the "clout" if it's too thick.
- Store clotted cream in small pots or mason jars for up to a week.
- Store clotted cream in small pots or mason jars for up to a week.
Nutrition Information
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Serving
1serving
Calories
161kcal
(8%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
53mg
(18%)
Sodium
13mg
(1%)
Potassium
45mg
(1%)
Sugar
1g
(2%)
Vitamin A
696IU
(14%)
Vitamin C
0.3mg
(0%)
Calcium
31mg
(3%)
Iron
0.05mg
(0%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 161kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 13mg | 1% |
| Potassium | 45mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 696IU | 14% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 0.05mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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