Stove Top Clotted Cream Recipe
My Stove Top Clotted Cream Recipe is the easiest way I've found to make homemade clotted cream ~ If you've always wanted to make this English tea time treat, start here!
Servings: 24
Video
Equipment
- Medium sized heavy bottomed saucepan
Ingredients
- 3 cups (710 ml) heavy cream
- 2 Tbsp unsalted butter
Instructions
- Put the cream and butter into a medium sized heavy bottomed saucepan and heat to a gently boil, stirring often so the cream does not scorch. Gently boil the cream, stirring often, until it is reduced by at least 1/3. This may take up to 30 minutes, depending on your pan, and the heat of your burner. Note: I like to mark the depth at the start so I can judge when it has reduced enough. I dip a toothpick or popsicle stick into the cream and mark the measurement with a pen. Then I have a good reference point to check the progress of the cream.
- As the cream cooks down it will thicken, almost like a custard, and will coat the back of a spoon. Pour the cream into a shallow baking pan to cool. Put it in the refrigerator for several hours or overnight.
- Scrape the clotted cream out of the pan and into a small jar for storage. This recipe will make somewhere around 2 cups, and the clotted cream will last up to 10 days.
Nutrition
Serving: 1 Tbsp · Calories: 110 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.04 g · Cholesterol: 36 mg · Sodium: 8 mg · Potassium: 29 mg · Sugar: 1 g · Vitamin A: 466 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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