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Clotted Cream

Introduction & method

If you've ever had a cream tea with a scone, some jam and some clotted cream, you'll know what a heavenly thing clotted cream is. Unfortunately it's not always easy to get hold of, but if you can buy cream, you can make your own. It's really easy, but takes a bit of time.

Clotted Cream Recipe

About the Cream

It's generally recommended that you don't use Ultra-Pasteurized Cream, but I have seen recipes from people who say they have used it and it works just fine. Choose a shallow ovenproof dish that will be full to a depth of 2-3cm (about an inch) when you pour all of your cream in.

Cook the Cream

'Cooking' is probably an exaggeration. Basically what's happening is you're warming the cream at a low temperature for a long time. Set your oven to its lowest temperature - ideally this will be 80°C (176°F). Leave the cream in the oven for 12 hours. If you have a smartass oven that switches itself off after a couple of hours, you'll need to keep an eye on it and switch it back on whenever it goes off.

Cool the Cream

After cooking a skin will have formed on top of the cream. Leave that alone for now. Cover the dish with plastic film and place it in the fridge for at least 6 hours. The cream under the skin should smell a bit cheesy, and the texture should be a bit grainy, meaning, not a glossy liquid.

To Serve

Spread the cream on scone with strawberry jam in whatever order seems right to you.

Store the Cream

Place any unused clotted cream in a sterile jar. It will keep for a week or so in the fridge. You can freeze it but the texture when you defrost it will be different because of the ice crystals.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Clotted Cream on YouTube.

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Ingredients & Info

 500 ml double (heavy) cream

US Customary/Imperial

Prep time: 2 minutes.
Cooling time: 12 hours.
Cooking time: 12 hours.
Total time: 24 hours 2 minutes.