Description
A rich and creamy small batch clotted cream recipe with a silky texture and lightly golden top, perfect for serving with warm scones, jam, fruit, or pastries.
Ingredients
Scale
- 2 cups heavy cream with at least 36% fat
Instructions
- Preheat oven to 175°F.
- Pour the heavy cream into a shallow baking dish, keeping the depth around 1 to 2 inches.
- Place the dish in the oven uncovered.
- Bake for 10 to 12 hours until the top becomes thick and lightly golden.
- Remove from the oven and allow the cream to cool completely.
- Cover and refrigerate for at least 8 hours without stirring.
- Gently scoop the thick clotted cream from the top and serve chilled.
Notes
- Use heavy cream with high fat content for the best texture.
- Do not stir before chilling or the layers will separate improperly.
- The leftover liquid can be used in baking recipes.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 45mg
Keywords: small batch clotted cream, homemade clotted cream, british cream recipe, cream tea spread, rich cream topping