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Thick, rich, and luxurious, homemade clotted cream is surprisingly easy to make with just one ingredient. A long, slow bake transforms heavy cream into a decadent, nutty spread perfect for scones and desserts.
For 16 servings
Preheat your oven to its lowest possible temperature, ideally 180°F (82°C).
Pour the heavy cream into a shallow, heavy-bottomed, oven-safe dish (an 8x8 inch glass or ceramic baking dish is ideal). The cream layer should be between 1 and 3 inches deep. Do not cover the dish.
Carefully place the dish in the preheated oven and bake for 12 hours. Do not stir or disturb the cream. During this time, a thick, golden-yellow crust will form on the surface.
After 12 hours, turn off the oven. Leave the dish inside with the door closed to cool down completely to room temperature. This will take about 2-3 hours.
Once the dish is at room temperature, cover it tightly with plastic wrap and transfer it to the refrigerator. Chill for at least 8 hours, or preferably overnight, to allow the cream to set and firm up completely.
Using a large spoon or spatula, gently skim the thick, solidified layer of clotted cream from the surface. Transfer it to a clean, airtight jar. The thin, milky liquid left behind is whey.
Store the clotted cream in the refrigerator for up to 5 days. For the best flavor and texture, serve it chilled. It's traditionally served on scones with jam.
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Thick, rich, and luxurious, homemade clotted cream is surprisingly easy to make with just one ingredient. A long, slow bake transforms heavy cream into a decadent, nutty spread perfect for scones and desserts.
This british recipe takes 1385 minutes to prepare and yields 16 servings. At 207 calories per serving with 1.26g of protein, it's a beginner-friendly recipe perfect for snack or dessert or side.
Pour the cream into a slow cooker. Set to 'Keep Warm' or the lowest setting. Drape a clean tea towel over the pot and then place the lid on top to catch condensation. Cook for 8-10 hours, then turn off, cool, and chill as per the oven method.
Due to its high fat content, clotted cream is very calorie-dense, providing a quick and concentrated source of energy.
Cream contains fat-soluble vitamins like Vitamin A, which is important for vision, immune function, and cell growth.
As a dairy product, clotted cream contains calcium, a mineral essential for strong bones and teeth, as well as nerve and muscle function.
A serving of homemade clotted cream (about 2 tablespoons or 30g) contains approximately 170-180 calories, almost entirely from fat.
Clotted cream is a high-fat, high-calorie food and should be enjoyed in moderation as an occasional treat. While it provides energy and some fat-soluble vitamins, it is not considered a health food due to its high saturated fat content.
The most common reason is using ultra-pasteurized cream. The high heat of ultra-pasteurization changes the protein structure, preventing it from clotting. Ensure you use regular pasteurized heavy cream with a high fat content (40% or more).
Double cream is a liquid cream with about 48% fat. Clotted cream is made by heating double or heavy cream, causing it to 'clot' and form a very thick, spreadable cream with a minimum fat content of 55% and a distinctive cooked, nutty flavor.
Traditionally, clotted cream is a key component of a British cream tea, served on a split scone with strawberry jam. The order is a topic of debate: the Devon method is cream first, then jam, while the Cornish method is jam first, then cream.
Properly made clotted cream should be very thick, almost the consistency of soft butter. It should be spreadable, not pourable, with a rich, creamy texture and a golden crust on top.