Homemade Clotted Cream
Homemade Clotted Cream (aka Devonshire or Cornish Cream) is a luxurious spreadable cream and a must for afternoon tea and scones, but no need to buy those pricey little imported bottles, because now you can make it right in your own kitchen!
Servings: 1 pint
Video
Equipment
- a heavy casserole dish
Ingredients
- 2 pints heavy cream or whipping cream (double cream in the UK), avoid ultra-pasteurized cream for best results.
Instructions
- set your oven to 180F
- Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.
- Set the dish, uncovered, in the oven and leave undisturbed for 12 hours. Be sure to leave the oven on the whole time. I do this overnight.
- Remove the dish from the oven and set to cool. Then cover and refrigerate. Note: the cream may seem thin at this point, but is going to thicken considerably overnight.
- The next morning scoop the thickened cream into a jar or jars, and cover and put back in the refrigerator. You can use the leftover cream for baking..
- Spread the clotted cream on freshly baked scones.
Nutrition
Serving: 1 Tbsp · Calories: 101 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 11 g · Saturated Fat: 7 g · Polyunsaturated Fat: 0.5 g · Monounsaturated Fat: 3 g · Cholesterol: 33 mg · Sodium: 8 mg · Potassium: 28 mg · Sugar: 1 g · Vitamin A: 435 IU · Vitamin C: 0.2 mg · Calcium: 20 mg · Iron: 0.03 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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