How to make Clotted Cream – Full Recipe.
Prep Time: 5 mins.
Cook Time: 12 hours.
Chilling Time: 12 hours.
Total Time: 24 hours 5 mins.
Serves 8 people.
- 4 cups (1000ml/34 fl oz) Double/Heavy Cream.
- Do use high fat content cream.
- Do NOT use ultra pasteurized cream.
- Preheat the oven to 80°C/175°F – would recommend using a conventional oven setting and not a fan oven as the fan oven will dry the clotted cream out too quickly.
- Pour the cream into a large oven-proof dish, the one I use measures 6×9 inches or 18x24cm.
- You’ll need a dish with a large surface area for evaporation to occur, so you can create the most clotted cream.
- Place in the oven for 12 hours – it’s a long time, but it’s worth it when you taste how nice the clotted cream is. I put mine in the oven overnight and it’s ready in the morning.
- Make sure your oven isn’t the type that switches off after a specific number of hours!
- When the time is up, remove from the oven and leave to cool at room temperature for an hour.
- The cream will have a lovely yellow bubbly skin on top – when this sets it’s the clotted cream.
- Cover the dish with cling wrap and place it in the fridge for 12 hours so it sets.
- Remove from the fridge, using a spoon, remove the top layer of the clotted cream.
- There will be liquid underneath, keep this and we can use it later for making other things such as cream scones or cream potatoes.
- Or simply use it to dilute the clotted cream if you want it to be thinner.
- Place the clotted cream in a glass bowl or jar and cover with cling wrap.
- Mmm Scrummy!!!
Devon or Cornish Scones?
What’s the difference between a Devon and a Cornish Scone? The answer is really simple. In Devon, they split the scones in two and add the cream first and the jam second. Whereas in Cornwall it’s the opposite way around. They split the scones in two and add the jam first and the cream second
The clotted cream will keep in the fridge for up to 5 days.
If you’ve got any questions about how to make clotted cream then leave me a comment and I will get back to you ASAP. Happy Baking!