Chef John's Clotted Cream recipe

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Ingredients

4 cups heavy cream (not ultra-pasteurized)

Nutrition Info

410.6 calories
carbohydrate: 3.3 g
cholesterol: 163 mg
fat: 44 g
fiber: : -
protein: 2.4 g
saturatedFat: 27.4 g
servingSize: -
sodium: 45.2 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 175 to 180 degrees F (80 degrees C).

  2. Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.

  3. Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.

  4. Turn over a corner of the top layer of thickened cream, carefully pour liquid underneath into a container to use for baking.

  5. Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

Recipe Yield

2 cups

Recipe Note

While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.

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