Name: British Clotted Cream: A Luxurious and Easy Homemade Delight
Prep time: 5 min
Cook time: 12 h
Total time: 12 h 5 min
Ingredients: 4 cups (1 quart) heavy cream – The most important thing is to choose cream that is not ultra-pasteurized. Ultra-pasteurized cream has been heated to high temperatures, which changes its structure and prevents proper clotted cream formation. Look for regular pasteurized heavy cream or double cream if available.

Ingredients

Scale

4 cups (1 quart) heavy cream – The most important thing is to choose cream that is not ultra-pasteurized. Ultra-pasteurized cream has been heated to high temperatures, which changes its structure and prevents proper clotted cream formation. Look for regular pasteurized heavy cream or double cream if available.

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Instructions

1. Preheat Your Oven

Set your oven to 180°F (82°C). This low temperature allows the cream to slowly thicken without boiling or curdling.

2. Pour the Cream into a Baking Dish

Choose a wide, shallow ovenproof dish (ceramic or glass works best).
Pour the cream into the dish, ensuring it’s 1-2 inches deep. A larger surface area helps the cream develop the characteristic thick, golden crust.

3. Bake the Cream for 12 Hours

Place the dish in the center of your preheated oven and let it bake undisturbed for 12 hours.
Over time, the fat in the cream will rise to the top and form a golden, slightly wrinkled crust. This is exactly what you want!

4. Let It Cool at Room Temperature

Carefully remove the dish from the oven and set it aside to cool completely. This step is crucial because the cooling process allows the clotted cream to thicken further.

5. Chill for at Least 8 Hours

Cover the dish with plastic wrap or a lid and place it in the refrigerator overnight. The clotted cream will continue to firm up as it chills.

6. Skim the Clotted Cream

Once fully chilled, use a spoon to gently lift the thick layer of clotted cream from the top, leaving the liquid whey behind.
Transfer the clotted cream to a clean jar or container. The leftover liquid can be saved for baking (see tips below).

Notes

How to Tell If It’s Done

The cream should have a thick, yellowish crust on top with a soft, buttery texture underneath.
If the cream is still runny, it may need more chilling time in the refrigerator.

Common Mistakes and Fixes

The cream didn’t thicken – This usually happens if you used ultra-pasteurized cream. Try again with regular pasteurized heavy cream.
The crust is too dry – If the top is too hard or dry, your oven temperature might be too high. Next time, reduce the heat slightly.
There’s too much liquid left – This is normal! The excess liquid is whey, which you can use in baking or discard.

Author: Paula Susan
Prep Time: 5 minutes
Cook Time: 12 hours