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Clotted Cream

This clotted cream is perfect on warm tea scones with jam!

Prep Time
5 mins
Cook Time
12 hrs
chill
8 hrs
Servings: 10 servings
Calories: 161 kcal
Course: Snacks
Cuisine: British

Ingredients

  • 1 pint heavy whipping cream (NOT ultra-pasteurized)

Instructions

    Cup of Yum
  1. Preheat oven to 180 degrees F.
  2. Pour heavy cream into an 8" by 8" baking dish or something similar.
  3. Place baking dish into a larger 13" by 9" inch dish and fill outer dish with hot water about 1/2 way up sides.
  4. 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.
  5. Remove baking dish from the oven and allow to cool about 1 hour. Place in the refrigerator for an additional 8 hours undisturbed.
  6. 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.
  7. 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.
  8. 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

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

% 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.