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Container of traditional clotted cream with spoon.
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Traditional British Clotted Cream

Course Condiment/Sauce, Ingredient
Cuisine American British Fusion, British, Cornwall, Devonshire
Keyword British Clotted Cream, Clotted Cream
Prep Time 1 minute
Cook Time 12 hours
Refrigerate 12 hours
Servings 2 cups
Author David of Sunset & Sewanee

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.

Notes

Fresh-made Clotted Cream last 4-5 days refrigerated.