How to make clotted cream – it’s rich, thick, creamy, and perfect for spreading over scones, dolloping on desserts, and using for cream tea! A ONE-ingredient clotted cream recipe!
Late last year, I shared an ashta cream recipe, nicknamed the “Middle Eastern clotted cream.” However, with 5 ingredients and a curd method, it’s far closer to ricotta cheese. In comparison, this homemade clotted cream recipe requires just ONE ingredient (double/heavy cream) and a simple method, ready to assemble a perfect British cream tea with scones and jam!
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What is Clotted Cream?
Clotted cream comes under several names, including scalded cream, Devonshire cream, and Cornish cream. It is a super thick, rich British cream product thought to originate in Southwest England. More specifically, in Cornwall and Devon (known for their top-quality dairy).
Using a water bath or steaming method, full-fat cow’s milk is heated. Then it’s cooled in shallow pans in order to separate the cream content from the liquids. This clots on the surface – hence the name – and is then skimmed off. The flavor is slightly nutty, subtly tangy and sweet, and super creamy and rich, with a texture like soft cream cheese.
For this clotted cream recipe, though, we’re turning to a more modern method (some might even consider it a “cheat” or “clotted cream substitute”). This version heats double cream at a low temperature over many hours, so it thickens and forms a crust. Allow it to cool, chill for 8-10 hours, and voila! A small amount of liquid whey may be left at the bottom, but usually not much.
Clotted Cream vs Double Cream
Both the flavor and method for producing clotted cream vs. double cream differ. More so, double cream is what we use to prepare this homemade clotted cream. But what exactly are the differences?
To prepare double cream, milk is left to separate naturally over time. The dense cream skimmed from the surface of the milk is what we call double cream. The flavor is rich and creamy, with a thick consistency. General double cream is still pourable, but some versions are thick enough to spread. Lastly, it contains around 48% fat.
In comparison, clotted cream is traditionally prepared by heating shallow pans of milk over 12-24 hours, then allowing them to cool for the same durations. During the process, the heat forces the milk to separate into fat and liquid. As a result, the thick cream that rises to the surface of the mixture clots and forms a “crust.” This can be scooped off and is what we refer to as clotted cream (or cornish clotted cream or devon cream).
The flavor is super creamy with a subtle tanginess and nutty sweetness, with a thick, slightly grainy, spreadable consistency (like whipped cream but denser). It also contains the highest fat content of all cream products, at 55% minimum and 64% average.
What You’ll Need
For this clotted cream recipe, you’ll require just one ingredient!
- Heavy cream/whipping cream: Alternatively, use double cream in the UK. Make sure it isn’t “ultra-pasteurized.” Pasteurized is fine, and un-pasteurized works best.
The flavor will vary somewhat due to the difference in fat levels (heavy cream contains around 36% compared to double creams 48%). If you can purchase imported double cream, then feel free to do so.
- Ramekins: I decided to use three small ramekins (4 in/10 cm in diameter). Alternatively, you could use a larger oven-safe dish, like an 8×8-inch (20x20cm) square dish.
The Clotted Cream Recipe
You can prepare this clotted cream recipe in one large, shallow baking dish or several smaller ramekins. I decided to use three ramekins.
- First, preheat the oven to 175ºF/80ºC.
- Then, pour 5 Fl oz/150ml into each ramekin.
No matter the size of the dish you use, the aim is to pour only 1 ½-2 inches of cream (4-5 cm) into the dish.
- Place the ramekins on an oven tray, transfer them to the middle shelf of the oven, and bake for 12 hours, untouched.
- Then, remove the ramekins from the oven and allow them to cool completely at room temperature.
When you remove the ramekins from the oven, you’ll notice the cream may seem slightly liquidy. This will thicken as it cools, though.
You’ll also notice a golden crust on top. Don‘t be tempted to discard this. This is what makes clotted cream so special and is absolutely delicious. Just mix it right into the cream.
- Cover the ramekins with plastic wrap and transfer them to the fridge. Leave the clotted cream to chill for around 8 hours or overnight.
- Finally, remove the ramekins from the fridge. Use a spoon to lift up a corner, and pour out any liquid below the thick layer of cream, if there is any. Mix everything remaining together. If it’s too thick, spoon some of the discarded liquid back into it – and voila!
The leftover liquid (if there is any) is whey and can be used to add to smoothies, when making oatmeal, baking (including making homemade scones!), etc.
How to Use Clotted Cream?
Clotted cream is traditionally best known for being the addition to “Cream tea” – afternoon tea served with clotted cream, jam (strawberry jam, raspberry, blackberry, etc.), and sometimes butter.
However, you could also enjoy this homemade clotted cream:
- With fresh fruits (especially berries like strawberries and raspberries),
- To dollop over desserts like pies and warm puddings (i.e., sticky toffee pudding),
- Dollop as a pancake or waffle topper,
- To make fudge or chocolate truffles,
- Add to ice cream recipes,
- Mix into mashed potato,
- Add a small amount when making scrambled eggs,
- Stir into soup recipes for extra creaminess,
- Add to these creamy mushrooms,
- Add a dollop over oatmeal.
Storage Instructions
How to store it in the fridge? After allowing the homemade clotted cream to cool to room temperature, you can transfer it to the refrigerator. Cover it tightly or transfer it to an airtight container and store it for 7-10 days.
While chilling, it can become as thick as butter. So it’s best to bring it back to room temperature for optimal “spreading” consistency.
Can you freeze clotted cream? I’ve never tried though I’ve heard that people have been successful with freezing clotted cream for up to 3 months. Allow it to thaw in the fridge before using it again, mixing it well first.
FAQs
You may be able to use crème fraiche in some recipes. In America, clotted cream is often replaced with whipped cream to serve over scones. It’s not the same, but it works in a pinch.
Technically, yes. However, it won’t taste the same.
To make butter, you need to churn cream until the fat solids and liquids separate. The solids are the butter. While clotted cream also relies on the separation of fat in the cream, the process is very different and relies on evaporation to remove liquid. The heating process also affects the flavor.
In the US, you may be able to find jars of clotted cream at import markets and gourmet food markets. I’ve also heard it’s available at Trader Joe’s and Whole Foods.
However, they don’t usually have the same flavor as traditional British clotted cream from Cornwall, Somerset, and Devon. Better to save your money and make this homemade clotted cream instead!
Don’t worry, this is normal due to the high level of butterfat.
Not necessarily. While the aim is for the top to only ever become a golden-tan color, if it’s darker, it isn’t spoilt. The flavor will likely be more robust, though.
I’ve read that there are clotted cream recipes that rely on a slow cooker, rice cooker, or Instant Pot. However, I haven’t tried any of them yet. Let me know in the comments if you’d like me to.
Recipe Tips and Notes
- Monitor the oven: You don’t have to stand over the oven for 12 hours. But it’s a good idea to monitor it occasionally when trying this clotted cream recipe for the first time. Some ovens run cold or hot and may need adjusting. The top shouldn’t get darker than a pale golden brown.
- Oven safety feature: Some modern ovens come with a safety feature that switches them off after a certain amount of time. If this is yours, make sure to bake the cream at a time when you’ll be able to switch it back on (i.e., not overnight while sleeping).
- Avoid ultra-pasteurized cream: Because of the heat treatment, you won’t get the same results. It might still work – just not as well, now with as great a yield. Pasteurized is fine, though. If you’re able, then unpasteurized is best.
- The oven temperature: If your oven temperature doesn’t go below 200ºF/95ºC, you can still try it. However, I’d check on it at 10 hours rather than 12.
- Don’t add too much cream: Aim for around 1 ½-2 inches of cream no matter which size dishes you use.
- Leave enough time: This isn’t a slow process. Following the 12 hours of heating time, it needs to cool and chill for a further 8-10 hours.
- Don’t skip the chilling step: This is necessary to thicken the cream to correct consistency.
More Simple Dairy DIYs
- How to make labneh (and labneh balls)
- Homemade cream cheese
- How to make natural and Greek yogurt
- Homemade condensed milk
- Mozzarella cheese
- Goat cheese
- Homemade powdered milk
If you try this homemade clotted cream recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Clotted Cream Recipe
Ingredients
- 15 fl oz heavy cream (double cream) use unpasteurized or pasteurized but avoid ultra-pasteurized
Suggested Equipment
- 3 ramekins small (4 in/10 cm in diameter), or 1 large
Instructions
- Preheat the oven to 175ºF/80ºC.
- Pour 5 Fl oz/150ml each into three ramekins (or small oven-safe dishes). You can prepare this clotted cream recipe in one large, shallow baking dish or several smaller ramekins. I decided to use three ramekins. No matter the size of the dish you use, the aim is to pour only 1 ½-2 inches (4-5 cm) of cream into the dish.
- Place the ramekins on an oven tray, transfer them to the middle shelf of the oven, and bake for 12 hours, untouched.
- Remove the ramekins from the oven and allow them to cool completely at room temperature.When you remove the ramekins from the oven, you’ll notice the cream may seem slightly liquidy. This will thicken as it cools, though.
- Cover the ramekins with plastic wrap and transfer them to the fridge. Leave the clotted cream to chill for around 8 hours or overnight.
- Remove the ramekins from the fridge, use a spoon to lift up a corner, and pour out any liquid below the thick layer of cream, if there is any. Mix everything remaining together. If it's too thick, spoon some of the discarded liquid back into it – and voila!You’ll notice a golden crust on top. Don't be tempted to discard this. This is what makes clotted cream so special and is absolutely delicious. Just mix it right into the cream.The leftover liquid (if there is any) is whey and can be used to add to smoothies, when making oatmeal, baking (including making homemade scones!), etc.
Storage Instructions
- After allowing the homemade clotted cream to cool to room temperature, you can transfer it to the refrigerator. Cover it tightly or transfer it to an airtight container and store it for 7-10 days. While chilling, it can become as thick as butter. So it's best to bring it back to room temperature for optimal "spreading" consistency. Can you freeze clotted cream? I've never tried though I've heard that people have been successful with freezing clotted cream for up to 3 months. Allow it to thaw in the fridge before using it again, mixing it well first.
Notes
- Monitor the oven: While you don’t have to stand over the oven for 12 hours, it’s a good idea to monitor it occasionally when trying this clotted cream recipe for the first time. Some ovens run cold or hot and may need adjusting. The top shouldn’t get darker than a pale golden brown.
- Oven safety feature: Some modern ovens come with a safety feature that switches them off after a certain amount of time. If this is yours, make sure to bake the cream at a time when you’ll be able to switch it back on (i.e., not overnight while sleeping).
- Avoid ultra-pasteurized cream: Because of the heat treatment, you won’t get the same results (though it will work – just not as well, with as great a yield). Pasteurized is fine, though. If you’re able, then unpasteurized is best.
- The oven temperature: If your oven temperature doesn’t go below 200ºF/95ºC, you can still try it. However, I’d check on it at 10 hours rather than 12.
- Don’t add too much cream: Aim for around 1 ½-2 inches (4-5 cm) of cream no matter which size dishes you use.
- Leave enough time: This isn’t a slow process. Following the 12 hours of heating time, it needs to cool and chill for a further 8-10 hours.
- Don’t skip the chilling step: This is necessary to thicken the cream to correct consistency.
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