Making Clotted Cream at Home
Clotted cream is the result of slow-baking high-fat, unhomogenized heavy cream at a low temperature until the water evaporates and the butterfat rises to form a thick, golden crust. After cooling completely in the refrigerator, the crust is separated from the thin, milky liquid below.
Use the right cream for the right crust.
Avoid ultra-pasteurized cream, as the high-heat process prevents the natural separation required for clotted cream. Seek out local, non-homogenized cream for the thickest yield.
- shallow baking dish
- oven
- refrigerator
- slotted spoon
What goes in.
- 1 quartheavy whipping cream (non-homogenized preferred)
The low-and-slow approach
The oven must stay at the lowest possible setting, ideally between 170°F and 180°F. Anything higher will boil the cream and ruin the texture.
The method.
Preheat the oven
Set the oven to its lowest temperature, ideally 175°F. Place the cream into a shallow glass or ceramic baking dish.
The long bake
Slide the dish into the oven and leave it undisturbed for 10 to 12 hours. A thin, yellowish skin will form on the surface.
Cooling
Remove the dish from the oven. Let it cool to room temperature, then move it to the refrigerator for at least 8 to 12 hours. The cold temperature sets the cream.
Separating
Use a slotted spoon to gently lift the thick, golden crust from the surface. Place it into a jar and discard or use the remaining thin liquid for baking.
When it doesn't go to plan.
Do not stir the cream at any point during the baking or cooling process.
The remaining liquid is excellent for making scones or bread instead of milk or water.
Keep the clotted cream chilled until the moment you serve it.
The ones that keep coming up.
How long will this stay fresh?
Stored in an airtight jar in the coldest part of your refrigerator, it remains good for about 3 to 4 days.
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