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Chef John's Clotted Cream

Rated as 4.92 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."
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Ingredients

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

Directions

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  • Prep

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  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.

Footnotes

  • 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 g fat; 3.3 g carbohydrates; 2.4 g protein; 163 mg cholesterol; 45 mg sodium. Full nutrition

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Reviews

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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 ...

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. ...

Wonderful!!'

Wonderful treat!

I have to admit I had my doubts about this recipe, baking it in the oven as well. I followed this recipe to a 'T' and both my husband and I were pleasantly surprised at how great it tasted. John...

Very creamy with a slight nutty taste.

Decadent and delicious. I have to admit I was worried about cooking it on such a low temp for so long, but it turned out amazing. I love simple recipes that have amazing results! Thank you Chef ...

perfect!

I love this with scones. It's very rich, I couldn't eat nearly as much as I imagined I would so I gave some to a few coworkers and everyone loved it. I wish that I'd had enough time to make ...