Small Batch Clotted Cream Recipe
This recipe teaches you how to make rich, smooth clotted cream at home using just heavy cream and slow oven baking, perfect for serving with scones or desserts.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 24 hours 5 minutes
- Yield: 16 servings 1x
- Category: Dairy
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 1 pint (2 cups) heavy cream
- Pasteurized cream is preferred, but ultra-pasteurized can work in a pinch.
Instructions
- Preheat the oven: Set your oven to 175°F (80°C).
- Prepare the cream: Pour the heavy cream into a small baking dish (6×8-inch or 5×7-inch) and place it in the oven.
- Bake slowly: Let the cream bake for 12 hours—overnight works perfectly.
- Note: Some ovens turn off automatically after several hours. Check your manual and set an alarm if needed.
- Cool and set: Remove the dish from the oven. A yellowish layer will have formed on top—this is your clotted cream. Allow it to cool to room temperature, then cover and refrigerate for at least 12 hours to set.
- Separate the cream: Use a spoon to scoop the thick, buttery cream into a jar, leaving the liquid whey behind. The whey can be used for baking scones, biscuits, or pancakes.
- Serve or store: The finished clotted cream has a rich, creamy texture, similar to crème fraîche but smoother and slightly sweet. You can use it as is or stir it gently for a lighter consistency.
Notes
- Some ovens turn off automatically after several hours. Check your manual and set an alarm if needed.
Find it online: https://yumfoodusa.com/small-batch-clotted-cream-recipe/