Homemade Clotted Cream
This creamy spread is made with heavy cream that is baked in the oven until it's thick and rich. If you like a rich creamy butter or cream cheese spread, you will love clotted cream.
Ingredients
- 2 cups cream whole/heavy or whipping cream with at least 30% fat
Instructions
- Pre-heat oven to 175F (80C).
- Pour the cream into a shallow baking dish, the cream should only be 1 ½-2 (4-5 cm) inches deep. Bake uncovered for 12 hours. The top should be golden brown and crusty.
- Remove from the oven and cool to room temperature. Cover the pan with plastic and refrigerate for 8 hours, overnight is perfect.
- The following day, pour the liquid from the pan into a separate container (this is perfect for making scones) and spoon the firm clotted cream into a jar be sure to include the crunchy skin if you wish, it's delicious also. Stir it into the cream. Serve on scones with jam. Enjoy!
Notes
I also discovered that if you live in Britain, because your cream is so high in fat (50% apparently!!) you will be lucky enough to end up with just cream and no liquid.
Store the clotted cream covered in the fridge it will keep for up to 5 days.
Nutrition
Calories: 1618kcalCarbohydrates: 14gProtein: 14gFat: 172gSaturated Fat: 109gPolyunsaturated Fat: 7gMonounsaturated Fat: 43gCholesterol: 538mgSodium: 129mgPotassium: 452mgSugar: 14gVitamin A: 6997IUVitamin C: 3mgCalcium: 314mgIron: 0.5mg
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