The name clotted cream doesn’t really sound that appealing but this thick fatty cream is delicious. Unfortunately, when I moved to Canada I found that to buy this cream it was extremely expensive. The only way I could afford to have it was to make my own. Let me share the recipe with you.
What you will need
A high fat content cream. In Canada that is whipping cream, it isn’t as easy to get high fat cream here so whatever you can find will work. Smaller local dairies might be better, here in BC I use Avalon whipping cream which has 36% fat. In the UK there is double cream 48% fat and in the US it is heavy whipping cream 36-40% fat, you cannot use ultra pasteurized cream though.
Glass dish. I have found glass to be the best container to make the clotted cream in. The dish size needs to be able to hold 1-2 inches of cream.
How to make clotted cream
Begin by setting you oven to its lowest temperature. For most ovens this will be around 170F, 80C.
Pour your cream into a glass dish you want it to be around 1 1/2 to 2 inches deep so choose a dish that will work for this. For 500 mls of cream (nearly a pint) I used a dish measuring 4×6.
Place into the oven for 12 hours.
After 12 hours remove from the oven and place it on the counter until it has completely cooled, around 5 hours, it can be left on the counter for up to 12 hours. It should have a yellow butter coloured crust on the top don’t disturb this crust it is fine.
Then cover the dish and place it in the fridge for another 12 hours or until you have the time to separate it.
Make sure that you do not mix the cream, it needs to be scooped out taking the thick cream off the top leaving the now thinner cream in the bottom. Once you have removed the thick cream pour any leftover cream in a container to use for other recipes. This leftover cream can be use just like any half and half, coffee creamer or single cream. The thick cream is your clotted cream and is ready to use however you like.
The clotted cream can be stored in the fridge in an airtight container.
Serving suggestions
The best way to serve this cream is by having it on a scone with lots of jam. In true Cornish and Devonshire style the only decision to make will be whether you add the cream first or the jam first.
Go check out my English scone recipe right here.
Another great recipe to try out would be clotted cream icecream. Try out this recipe from Roddas the makers of clotted cream in Cornwall England, click here.
If you in the mood for something very sweet and English then try out making some clotted cream fudge.
Homemade Clotted Cream
Clotted cream also known as clouted cream, Devonshire cream and Cornish cream is a thick ultra fatty cream that is so delicious. It is a perfect addition to any English scone with jam. Even though it is very simple to make it does take a couple of days, so keep that in mind especially if you need it for a specific day.
Ingredients
- 500 mls to 1 pint heavy whipping cream
Instructions
Turn oven on to lowest temperature. This is usually around 170F, 80C.
- Pour the whipping cream into a glass ovenproof dish (around 4x6 in size) needs to be around 1 1/2 - 2 inches deep.
- Place the dish into the oven for 12 hours
- Remove from the oven and leave on the counter until it has completely cooled around 5 hours, it can be left for up to 12 hours.
- Place into the fridge for at least 12 hours.
- Scoop the thick cream out of the dish. do not mix this thick cream with the thin light cream that should be in the bottom of the dish.
- Once you have separated to the two then store each cream in containers. The thick cream is your clotted cream ready to use as you like. The thinner cream can be used in place of half and half, coffee creamer or single cream.
- Store both in the fridge.
Notes
Timetable.
- 8pm place in the oven
- 8am remove from the oven
- 8pm place into the fridge
- 8am scoop out clotted cream
- Ready to use.
Do not use ultra pasteurized cream.
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