Origin
Traditional British clotted cream is genuinely sublime and one of the most delicious things ever conceived. While the origins are disputed (Devon or Cornwall, it depends on who you’re asking), I’m thankful we have it no matter where it originates. Few comfort foods are better than warm scones, clotted cream, and strawberry preserves. It is supremely delicious and should be on everyone’s bucket list. Clotted cream is easy to make, and the results are spectacular. Growing up in my mother’s English-style tea room/restaurant in Houston, I was fortunate enough to sample clotted cream and scones from an early age.
Ingredients
Since there is only one ingredient, getting the best cream you can find is essential. I’m fortunate to have a local store that carries fresh cream from Amish and Mennonite farms. Ultra-pasteurized or homogenized milk will not work for this recipe. Pasteurized milk has already been heated and won’t be set properly because clotted cream must be slowly cooked for 12 hours.
Cooking Slow
While cooking, the milk will separate from the caramelized cream top, but don’t throw that out! The leftover milk can make traditional scones.
You need to make this if you’ve never had traditional clotted cream. It’s beyond delicious!
For best results, use fresh non-homogenized heavy cream.
Pour the cream into a small, oven-safe casserole dish. Place in a preheated 195°F/90°C oven and cook for 12 hours.
After 12 hours, the surface of the cream will have caramelized. Allow the cream to cool completely before wrapping it with plastic wrap, then refrigerate for another 12 hours. I love the nutty flavor of the caramelized milk; however, if you want to skip this, lower the oven temperature to 180°F/82°C.
Pour off the separated milk from the clotted cream. USE this milk to make traditional English scones.
Mix the clotted cream again to distribute the caramelized layer if you prefer a consistent color throughout. I like the rustic look of the caramelized cream.
Traditional British clotted cream, ready to use. Don’t limit this to scones; try clotted cream on regular toast or southern biscuits with jam for a delicious way to start your day.
Traditional British clotted cream on homemade scones with strawberry preserves is simplistic perfection.
Once you’ve tried the real thing, taking shortcuts may be challenging.
Traditional British Clotted Cream
Equipment
- 8x8" or 9x9", 20x20 cm or 23x23 cm oven safe dish
- Storage container with a tight-fitting lid or plastic wrap
- rubber spatula
- food processor
Ingredients
- 2 cups heavy cream, good quality and fresh (If you can find the cream with at least 45% butterfat, all the better)
Instructions
- Preheat an oven to 195°F/90°C.
- Pour the heavy cream into an oven-safe dish. Be sure the depth of the cream is about (1-1½" or 2.5-3.8cm) deep.
- Place in the oven overnight or for 12 hrs. Do not stir.
- Remove the dish from the oven and rest at room temperature for 1-1½ hrs until cool. Do not stir. Once the cream has cooled, cover it with plastic wrap and refrigerate overnight or for an additional 12 hrs.
- Remove the dish from the refrigerator. The cream will be separated at this point. Pour off and save the liquid for another purpose, such as making scones or biscuits. Scoop the cream solids into a container with a tight-fitting lid and refrigerate. Use the fresh clotted cream on fresh warm scones or biscuits.
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