Clotted Cream

Clotted Cream


2 cups heavy cream (not ultra pasteurized)


• Preheat the oven to 180 degrees.

• Open carton and warm the cream in microwave for 1 minute.

• Pour the cream into a 9-inch square, 2-inch deep, ovenproof dish. Cover with foil. Place in the oven and leave for 8 hours, or overnight.

• Gently remove from the oven and leave to cool on the countertop. Transfer to the refrigerator.

• Once cold, spoon off the top layer of clotted cream and refrigerate until ready to use.

• Spread clotted cream on baked goods such as scones or English crumpets.