Traditional Clotted Cream Recipe Step by Step – A Rich and Creamy Delight
Introduction: The Charm of Homemade Clotted Cream
Imagine sitting in a cozy tearoom, a fresh pot of tea steaming beside you, and a warm scone waiting to be smothered in rich, velvety clotted cream. This traditional British delicacy is a staple in afternoon teas and an essential part of many classic desserts. The good news? You don’t need to travel to Devon or Cornwall to enjoy authentic clotted cream—you can make it at home with just one ingredient and a little patience.
If you’ve ever tasted the store-bought version and found it lacking that golden crust and creamy texture, you’ll love this homemade clotted cream recipe. Follow this step-by-step guide to create the perfect batch that’s thick, luxurious, and incredibly easy to make.
Table of Contents
What is Clotted Cream?
Clotted cream is a thick, indulgent cream with a golden crust on top and a smooth, buttery consistency underneath. Originating from England’s West Country, particularly Devon and Cornwall, it is a must-have for traditional cream teas. Unlike whipped or heavy cream, clotted cream is made by slowly heating cream until it develops a crust, then cooling it to allow the thickest layer to rise.
Why Make It at Home?
- More Authentic Taste – No artificial additives or preservatives.
- Budget-Friendly – Homemade clotted cream is often cheaper than store-bought.
- Customizable – Adjust the texture and richness to your liking.
Ingredients and Equipment Needed
Ingredients (1 batch)
| Ingredient | Quantity | Notes |
|---|---|---|
| Heavy Cream (unpasteurized preferred) | 1 quart (4 cups) | At least 35-40% fat content |
Essential Equipment
- Ovenproof dish – To hold the cream while it bakes.
- Baking tray – Placed underneath to catch any spills.
- Oven or slow cooker – For gentle, prolonged heating.
- Spoon – To scoop out the thickened cream.
- Airtight container – For storage.
Step-by-Step Guide to Making Traditional Clotted Cream
Step 1: Prepare the Cream
- Pour heavy cream into an ovenproof dish in a shallow layer (1-2 inches deep).
- Avoid ultra-pasteurized cream, as it won’t thicken properly.
Step 2: Slow Cooking Process
- Preheat your oven to 170°F (75°C).
- Place the dish in the oven and bake for 10-12 hours (overnight works best).
- The cream will develop a thick, golden crust on top—a sign it’s ready.
Step 3: Cooling & Resting
- Remove from the oven and let it cool at room temperature for about 2 hours.
- Cover and refrigerate for at least 6 hours to let it thicken further.
Step 4: Scooping & Storing
- Use a spoon to gently scoop out the thickened cream, keeping the crust intact.
- Store in an airtight container in the fridge for up to 5 days.
- Stir slightly for a smoother texture, or keep the crust for an authentic taste.
Expert Tips for the Best Clotted Cream
- Use the right cream – Unpasteurized heavy cream is ideal, but high-fat pasteurized cream works too.
- Be patient – Low and slow cooking is essential for proper thickening.
- Avoid stirring too soon – Let it fully set before mixing for the best consistency.
- Try a slow cooker – If you don’t have an oven, cook on low for 10-12 hours.
Ways to Enjoy Your Homemade Clotted Cream
Classic Pairings
- Spread on warm scones with jam (Cornish vs. Devonian method debate!).
- Dollop onto pancakes, waffles, or muffins.
- Serve with fresh berries, honey, or lemon curd.
Creative Uses
- Fill cakes, pastries, or profiteroles.
- Swirl into hot chocolate, coffee, or tea.
- Mix into buttercream frosting or homemade ice cream.
Troubleshooting Common Issues
Why is my clotted cream too runny?
- The cream may not have enough fat content.
- Solution: Use a brand with at least 35-40% fat.
Why is my clotted cream grainy?
- Overheating can cause separation.
- Solution: Keep the oven at low temperature (170°F or lower).
Why is there not enough cream?
- If the layer is too thin, try using a smaller dish for a thicker result.
Frequently Asked Questions (FAQ)
Can I make clotted cream without an oven?
Yes! A slow cooker or even a stovetop double boiler can be used.
How long does homemade clotted cream last?
It lasts up to 5 days in the fridge in an airtight container.
Can I freeze clotted cream?
Yes! Freeze in small portions for up to 3 months.
Can I use ultra-pasteurized cream?
It’s not ideal, but double cream or heavy whipping cream can work.
Conclusion
Making traditional clotted cream at home is surprisingly simple and incredibly rewarding. With just one ingredient and a little patience, you can create a thick, creamy spread that transforms your afternoon tea or desserts into a luxurious treat. Whether you enjoy it the Cornish or Devonian way, there’s no denying that homemade clotted cream is far superior to store-bought versions.