Skip to main content New<> this month
Get the Allrecipes magazine
Chef John's Clotted Cream
January 05, 2018

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. You can leave it longer in the oven if you keep the temperature at 175 - the longer it cooks, the more the cream fat will solidify. If you only save the solids, it will be very firm. I normally leave some of the liquid and mash it together slightly. YUM!

  1. 26 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars