Easy Clotted Cream Recipe (How to Make Clotted Cream 3 Ways)

This recipe focuses on thickening heavy cream by slow, low-temperature heating. In the oven method, heavy cream is poured into a shallow wide dish and baked at 175°F (80°C) for 12 hours, resulting in a bubbly, yellow surface layer which is the clotted cream. The slow cooker or Instant Pot method involves placing a bowl of cream inside the cooker with water around it, set to 175°F for 12 hours, replicating the gentle cooking process without risk of burning. The stovetop technique requires careful temperature control to maintain the heat for the same duration.

The final clotted cream is thick and creamy with a slightly nutty flavor from the slow cooking process. It can be served traditionally with scones or used as a rich topping for desserts.