English Clotted Cream

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Learn how to make this delightful recipe that's perfect for topping homemade scones.

Prep Time5

Cook Time12

Chilling Time12

Total Time1 5

Course: Condiments

Cuisine: English

Servings: servings

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.

Find this recipe and video at https://marysnest.com/how-to-make-english-clotted-cream/

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