Clotted cream made from fresh cream cooked slowly in the oven; try Chef John's recipe for this rich treat that's great spread on warm scones with jam.
Preparation Time
5 mins
Cooking Time
12 hr
Total Time
12 hr 5 mins
Calories
411 Calories
Recipe Instructions
Step 1
Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.
Step 2
Gather all ingredients. Preheat the oven to 175 to 180 degrees F (80 degrees C).
Step 3
Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
Step 4
Push aside a corner of the top layer of thickened cream.
Step 5
Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 ½ to 2 inches deep.
Step 6
Carefully pour liquid into a bowl or container; keep this chilled and use it in your favorite scone recipe (which will go perfectly with the clotted cream).
