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Chef John's Clotted Cream

Rated as 4.88 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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20 h 5 m servings 411
Original recipe yields 8 servings (2 cups )


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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.


  • 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

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Read all reviews 44
  1. 50 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

Failed on my first try. Set oven to 178 and followed directions. 9x9 pan, 12 hours, non ultra cream. Used organic heavy whipping cream. No clotting. Brown skin in top. Just stayed liquid. ...

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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,...

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...

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...

For those of you hesitating to make this because you can't find heavy cream that's not ultra-pasteurized, give it a shot! I could only find ultra-pasteurized and it worked perfectly fine (I used...

Oh, my! Hadn’t had clotted cream since a trip to England in the 1970s. My husband has often commented that he would love to try Mrs. McCarthy’s prize-winning strawberry scones often talked abo...

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