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Homemade Clotted Cream

homemade clotted cream



  1. Preheat the oven to 200°F (100°C).
  2. Pour the cream into a shallow stainless steel saucepan with oven-proof handles.
  3. Place the saucepan into the oven, and leave it there for 8 to 12 hours, or overnight. During this time, a thick and golden crust will form on top of the cream. This is the “clotted cream”.
  4. Remove the saucepan from the oven and leave it to cool at room termperature for 10 to 12 hours.
  5. Scoop off the golden crust (or the “clotted cream”), and place it into a sterilised glass jar. Refrigerate for at least a few hours before serving.

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