Making Proper Clotted Cream
This is a quiet process that demands patience rather than technique. You are essentially letting the oven do the heavy lifting to separate the milk solids from the cream.
Source matters more than anything
If the label says 'ultra-pasteurized' or 'UHT,' put it back. The heat used to process that milk destroys the proteins necessary for the cream to clot.
- shallow baking dish
- oven
- refrigerator
What goes in.
- 2 cupsheavy cream (non-ultra-pasteurized)
Patience over Heat
Keep the oven temperature low and steady. If the cream boils, the texture will turn grainy and lose its characteristic spreadable consistency.
The method.
Preheat the oven to 175°F (80°C).
Use an oven thermometer if you have one; precision at this low temperature is the difference between success and a ruined batch.
Pour the cream into a wide, shallow baking dish.
The surface area is vital. A deeper dish will take too long and keep the cream in the oven's danger zone for texture.
Bake undisturbed for 10 to 12 hours.
Check it after 10 hours. You are looking for a firm, yellowish crust covering the top of the dish with the thinner liquid resting beneath.
Cool and set.
Remove from the oven and let it sit at room temperature for an hour, then move it to the refrigerator for at least 8 hours. The cold firms the final product.
Skim the cream.
Use a wide spoon to lift the thick, golden crust from the surface, leaving the milky liquid—the whey—behind in the dish.
When it doesn't go to plan.
Do not discard the leftover whey; it is rich and works well in pancake or scone batter.
If the cream looks like it is bubbling, lower your oven heat immediately.
The cream will keep for about 3 days in the refrigerator.
The ones that keep coming up.
How do I know if my cream is ultra-pasteurized?
Check the side of the carton. If the ingredients list mentions high temperatures or UHT, it will not work for clotted cream.
Why is the top not firm?
You likely need more time or the oven temperature was slightly too low. Put it back in for an additional hour.
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