Skip to main content New<> this month
Get the Allrecipes magazine

Chef John's Clotted Cream

Rated as 4.93 out of 5 Stars

"While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam."
Added to shopping list. Go to shopping list.


20 h 5 m servings 411
Original recipe yields 8 servings (2 cups )


{{model.addEditText}} Print
  1. Preheat oven to 175 to 180 degrees F (80 degrees C).
  2. Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
  3. Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
  4. Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
  5. Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.


  • Chef's Note:
  • This works best with good quality cream, preferably from grass-fed cows with a fat content of between 36% to 40%. Avoid anything that says "ultra-pasteurized," since it's been heat-treated, and you'll not get the same results.
  • Most modern ovens go down as low as 175-180 degrees F (80 degrees C), which is ideal for this technique. 200 degrees F (95 degrees C) will work, but maybe check after 10 hours, and see how things look.

Nutrition Facts

Per Serving: 411 calories; 44 3.3 2.4 163 45 Full nutrition

Explore more


Read all reviews 26
Most helpful
Most positive
Least positive

This is a standard recipe for clotted cream which I have made many times. I have used ultra-pasteurized cream (by mistake) and it works just fine. The lactose caramelizes delectably overnight. ...

Ambrosial. This was SO great. I made it for Mother's Day and served it with scones and blackcurrant jam. When I pulled it out of the fridge a day later, it was solid, like butter, so be sure to ...

I had never tried clotted cream before, but had to prepare a menu around the book, Anna and the King of Siam, for a library fund raiser. My savory was a Thai dish, and my sweet was fresh scones,...

Incredible! This is one of the best things I've ever eaten. The leftover liquid was perfect for using in the scones I served it on. My oven does not have a setting below 200, but the results wer...


I haven't made it yet but I have scones sitting here I made today so i'm making this tomorrow, i didn't even know you could make it i've always bought it in jars. I must just say though, i'm fro...

First time I had to go 18 hrs, but using a different brand second time, 12 hrs. They both turned out awesome.

My kids and I really liked this. We’ve never had clotted cream before. This reminds me of a mix between creamy butter and rich condensed milk. I made it for a girls’ tea party and I think the li...

I used heavy whipping cream and made sure the only ingredient is "cream." A tip. Make sure that all the butterfat is out of the container. Shake it a little or scrape out the inside. Make sure a...