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Homemade Clotted Cream

4.6(547)

To make clotted cream, you will want to start the process 3 days before you plan to serve your cream. It sounds like a lot of time, but most of the process is done while you sleep!

by Sarah | Curious Cuisiniere·published 2023-02-15

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BritishCondiment, Jam, And Sauce Recipes

Servings

Total time

1 min

Calories / serving

101 kcal

Ingredients (1)

serves

2 c (237 ml) heavy cream, (not ultra-pasteurized)heavy-cream

Instructions (7 steps)

01Preheat your oven to 170-180F.
02Pour the cream into a shallow casserole dish or glass baking dish. (The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.)
03Place the cream in the oven for 12 hours, uncovered. (This works great overnight.**)
04After heating for 12 hours, the cream will develop a skin. Carefully remove the dish from the oven and let it cool to room temperature. Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).
05After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.)
06Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)

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Rich recipe — supports nutrition-aware planning.