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3.43 from 670 votes

Homemade Clotted Cream

Homemade Clotted Cream ~ (aka Devonshire or Cornish Cream) this luxurious spreadable cream is 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!
Cook Time12 hrs
chilling12 hrs
Total Time1 d
Course: preserves
Cuisine: British
Servings: 1 pint
Author: Sue Moran

Ingredients

  • 2 pints heavy cream not ultrapasteurized
  • a heavy casserole dish
US Customary - Metric

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.