Skip to main content New<> this month
Get the Allrecipes magazine
Easy Clotted Cream
Reviews:
April 20, 2005

I agree with Trusty754. This is absolutely NOT clotted cream. Clotted cream is made with unpasturized milk, not easily available in the US. And, it is NOT sweet. An accceptable alternative is to cook 2 cups heavy cream in top of double boiler over simmering water until reduced by half. It will be the consistency of butter, with a crust on top. Pour all, including crust into a bowl, cover and let stand 2 hours. Then, refrigerate 12 hours or more. Stir crust into the cream before serving.

  1. 81 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars