Easy Clotted Cream Recipe (How to Make Clotted Cream 3 Ways) Recipe

Introduction

Clotted cream is a rich, velvety British classic perfect for spreading on scones with jam. This simple recipe shows you three easy ways to make your own delicious clotted cream at home using an oven, slow cooker, or stovetop.

Ingredients

• 2 pints (1 liter) heavy cream (not ultra-pasteurized, high fat content)

Instructions

1. Step 1: For oven method, preheat your oven to 175°F (80°C). Pour the cream into a large 9×14 inch oven-safe dish with a wide surface area.
2. Step 2: Place the dish in the center of the oven and bake for 12 hours. The surface should become bubbly and yellow, indicating clotted cream has formed.
3. Step 3: For slow cooker or Instant Pot, pour 1-2 inches of cream into a heat-resistant bowl and place it inside the cooker filled with 1-2 inches of water to slightly float the bowl.
4. Step 4: Cook on the lowest setting or at 175°F (80°C) for 12 hours with the lid on. Monitor water levels and temperature to avoid boiling.
5. Step 5: For stovetop method, pour cream into a large, heavy-bottomed, non-reactive pan. Cook on the lowest heat for about 30 minutes, stirring occasionally to prevent scorching.
6. Step 6: When the cream has reduced by about one-third and has a bubbly, yellow surface, remove from heat and allow to cool.
7. Step 7: Let the cream cool to room temperature, then cover and refrigerate overnight to set.
8. Step 8: The next day, skim the thickened clotted cream off the top and transfer it to a jar, leaving the separated liquid behind. Use the cream on scones with jam.

Tips & Variations

• Use cream that is not ultra-pasteurized to ensure proper clotting and rich flavor.
• Choose a wide, shallow dish to maximize surface area and help form the clots.
• If using a slow cooker, keep the water level consistent and avoid overheating to prevent curdling.
• The separated liquid left behind can be saved to make scones or other baked goods for extra flavor.

Storage

Store clotted cream in an airtight container in the refrigerator for up to 5 days. For best texture and taste, consume within this period. Reheat lightly or use straight from the fridge; clotted cream is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ultra-pasteurized cream to make clotted cream?

No, ultra-pasteurized cream is unlikely to clot properly due to its processing. Use heavy cream that is pasteurized but not ultra-pasteurized for best results.

How do I know when the clotted cream is ready?

The clotted cream is ready when the surface becomes bubbly and a golden yellow color forms. It should be thick and creamy when cooled and refrigerated overnight.

Easy Clotted Cream Recipe (How to Make Clotted Cream 3 Ways) Recipe

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This recipe provides three easy methods to make rich and velvety clotted cream at home using heavy cream. Whether you prefer the slow, hands-off approach in the oven or slow cooker, or a quicker stovetop technique, this guide ensures you get authentic clotted cream perfect for spreading on scones or desserts.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 12 hours (oven or slow cooker), 30 minutes (stovetop)
• Total Time: 12 hours 10 minutes (oven or slow cooker), 40 minutes (stovetop plus chilling time overnight)
• Yield: Approximately 1.5 cups of clotted cream 1x
• Category: Dairy
• Method: Slow Cooking
• Cuisine: British

Ingredients

Scale 1x2x3x

Ingredients

• 2 pints (1 liter) heavy cream (not ultra-pasteurized, high fat content)

Instructions

1. Prepare for Oven Method: Preheat your oven to 175°F (80°C). Pour the heavy cream into a large 9×14-inch oven-safe dish with a wide surface area to maximize clotted cream formation.
2. Bake the Cream: Place the dish in the center of the oven and bake for 12 hours without opening the door. This slow baking process allows the cream to form a thick, bubbly, and yellow surface layer which is the clotted cream.
3. Prepare for Slow Cooker / Instant Pot Method: Pour 1-2 inches of cream into a heat-resistant bowl and place it inside your slow cooker, crockpot, or Instant Pot.
4. Add Water and Cook: Fill the cooker’s inner pot with 1-2 inches of water, ensuring the cream bowl slightly floats. Cook with the lid on at the lowest setting or at 175°F (80°C) for 12 hours. Monitor water levels and temperature carefully to avoid boiling.
5. Prepare for Stovetop Method: Pour the cream into a large, heavy-bottomed, non-reactive pan (ceramic, enamel, glass, or stainless steel) to ensure even heating.
6. Simmer the Cream: Heat the cream on the lowest heat for about 30 minutes, stirring occasionally to prevent scorching. Remove from heat once the cream has reduced by about one-third or when a bubbly yellow surface forms.
7. Cool the Clotted Cream: Allow the cream to cool to room temperature. Then cover and refrigerate overnight to let it fully set and thicken.
8. Store and Serve: The next day, carefully spoon the thick clotted cream into a jar, leaving behind the separated liquid which can be used in baking scones. Spread the clotted cream on warm scones with jam and store any leftovers in an airtight container in the fridge for up to 5 days.

Notes

• Use high-fat heavy cream that is not ultra-pasteurized to achieve the best clotted cream texture.
• Ensure the oven or cooker temperature remains consistent at 175°F (80°C) for proper cream thickening.
• If using the slow cooker or Instant Pot, monitor water levels to prevent boiling and maintain gentle heat.
• The stovetop method is quicker but requires careful attention to prevent scorching.
• Do not stir or disturb the cream while baking or slow cooking to allow the top layer to form correctly.
• Store clotted cream in an airtight container for up to five days in the refrigerator.
• The separated liquid after setting can be used to make traditional scones.

Keywords: Clotted Cream, Homemade Clotted Cream, Cream Recipe, British Cream, Scone Topping, Oven Clotted Cream, Slow Cooker Clotted Cream, Stovetop Clotted Cream