Pair this traditional homemade clotted cream with scones or crumpets for a perfectly British treat.
What Is Clotted Cream?
Clotted cream (a.k.a. clouted, scalded cream, or Devonshire cream) is a British topping made by heating cream or full-fat milk, then allowing it to cool slowly. As it cools, the cream rises to the top and "clots."
Learn more: What Is Clotted Cream?
What Does Clotted Cream Taste Like?
Clotted cream has a rich flavor that tastes similar to butter. When it's made properly, it's thick and creamy with a silky texture.
How to Make Clotted Cream
You'll find the full, step-by-step recipe below – but here's a brief overview of what you can expect when you make clotted cream at home:
1. Pour the cream into a baking dish and bake for 12 hours.
2. Chill overnight.
3. Separate the liquid and cream.
4. Pack the clotted cream into a canning jar. Refrigerate for up to 5 days.
Notes from Chef John:
· This recipe works best with good quality cream, preferably from grass-fed cows with a fat content of 36% to 40%. Avoid anything that says "ultra-pasteurized" since it has been heat-treated, and you won't get the same results.
· Most modern ovens go down as low as 175 to 180 degrees F (80 degrees C), ideal for this technique. A temperature of 200 degrees F (95 degrees C) will work, but check after 10 hours and see how things look.
How to Use Clotted Cream
Clotted cream is most often served on scones with jam. You can also dollop it onto crumpets and toast or pair it with fresh berries.
How to Store Clotted Cream
Store the homemade clotted cream in a shallow, airtight container in the refrigerator for up to one week.
Allrecipes Community Tips and Praise
"Reliable results once you source the appropriate cream," says birchroad. "We freeze it with great success. Nothing beats a cup of tea served with a scone coated with clotted cream and strawberry jam."
"Amazing flavor and texture," raves Kate Clifford. "Made Irish scones (my mother's recipe) and ate it with raspberry jam from my own garden. Again... amazing."
"If you use a quart of cream, you end up with at least a pint of clotted cream," according to Jeanne B. "But, if you have leftovers, it can be frozen in an airtight container for use later."
Editorial contributions by Corey Williams
