Rating: 5 stars
56 Ratings
  • 5 star values: 51
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

12 hrs
8 hrs
20 hrs 5 mins
5 mins
2 cups


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 175 to 180 degrees F (80 degrees C).

  • 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.

  • 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.

  • Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.

  • 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

411 calories; protein 2.4g; carbohydrates 3.3g; fat 44g; cholesterol 163mg; sodium 45.2mg. Full Nutrition