Learn how to make English Clotted Cream with my latest recipe video. I wanted to make this recipe to go along with the Authentic English Scones recipe I shared with you last time…because no proper scone is complete without a generous dollop of clotted cream!

Watch the How to Make Clotted Cream video

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Clotted Cream is SO Easy to Make!

Clotted Cream is probably one of the easiest things you’ll ever make, and it’s one of the most delicious things you’ll ever taste! If you can pour a pitcher of cream into a baking dish, you can make this delightful delicacy. The oven does all the work for you.

All you need to make this recipe is heavy whipping cream and time. In my recipe video, I show you the best type of baking dish to use to prepare your clotted cream and the correct temperature for your oven to produce this luscious topping for your scones.

Reminiscing About London

With all the time we’ve been spending at home lately, my family and I have been reminiscing about some of our travels. One of our most delightful trips was when we went to London and had the opportunity to visit the Imperial War Museum.

You might be wondering what this has to do with clotted cream! Well, in my post on How to Make Authentic English Scones, I shared with you that the best scones I ever enjoyed were from the cafe at the Imperial War Museum. The lovely cafe is filled with all sorts of gourmet foods, including scones…and of course…served with plenty of clotted cream!

And Speaking of Scones…

In case you missed it, be sure to check out the video and accompanying recipe where I show you how to make scones. And after you have enjoyed a delightful afternoon tea with scones and clotted cream, be sure to watch these other videos where I share some other wonderful teatime favorites.

And I also share some other easy homemade dairy recipes, including How to Make Cream Cheese, Cottage Cheese, Sour Cream, and Cultured Butter.

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And if you’re looking for a printed book full of my traditional foods recipes to show you how to create a traditional foods kitchen, be sure to order your copy of my new bestselling book, The Modern Pioneer Cookbook.

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English Clotted Cream

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Prep: 5 minutes
Cook: 12 hours
Chilling Time: 12 hours
Total: 1 day 5 minutes
Yield: 8 servings
Learn how to make this delightful recipe that's perfect for topping homemade scones.

Equipment

  • Large shallow baking dish, preferably approximately 9" x 13" or larger

Ingredients

  • 32 ounces Heavy whipping cream

Instructions 

  • Pour the cream into the baking dish and place it on the middle rack of your oven that's set to 175°F. You do not need to preheat the oven.
  • Leave the cream in the oven for 12 hours.
  • If your oven cannot be set lower than 200°F, leave the cream in the oven for only 10 hours.
  • After the appropriate time in the oven, transfer the baking dish with the cream to your counter to cool completely.
  • Once cooled, cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight or for up to 12 hours.
  • Remove the baking dish from the refrigerator and uncover. Use a slotted spoon to remove the thick layer of clotted cream that has formed on top. (See video.)
  • There will be a white watery liquid on the bottom of the baking dish. Do not discard this liquid. Reserve it for baking where you can use it in place of water. You can refrigerate the liquid for 2-3 days or freeze it for up to 2-3 months.
  • For smooth clotted cream, use a hand blender to whip the clotted cream for approximately 30 seconds. Decant the cream into to jars with lids and refrigerate. Your Clotted Cream will stay fresh in the fridge for 3-4 days.

Video

Notes

Find this recipe and video at https://marysnest.com/how-to-make-english-clotted-cream/
Copyright © 2020 Mary’s Nest, LLC, All Rights Reserved

Nutrition

Calories: 386kcal | Carbohydrates: 3g | Protein: 3g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 128mg | Sodium: 31mg | Potassium: 108mg | Sugar: 3g | Vitamin A: 1667IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 0.1mg
Course: Condiments
Cuisine: English
Calories: 386
Keyword: Clotted Cream, English Clotted Cream
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Comments

  1. Dr Rock says:

    Can the cream in this recipe be pasteurized?

    1. Mary's Nest says:

      Great question. I think it would work ok. Love, Mary

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