📝 About This Recipe
Transport yourself to the rolling green hills of South West England with this luxurious, velvet-textured clotted cream. This ancient delicacy is characterized by its thick, buttery consistency and a golden, caramelized 'crust' that forms during a long, gentle heat. It is the essential crowning jewel of a proper British cream tea, offering a rich, nutty sweetness that far surpasses ordinary whipped cream.
🥗 Ingredients
The Dairy
- 4 cups Heavy Cream (Must be minimum 36-40% fat; do not use ultra-pasteurized (UHT) cream)
For the Perfect Cream Tea Service
- 8-10 pieces British Scones (Freshly baked and still slightly warm)
- 1 jar Strawberry Jam (High-quality preserves with whole fruit pieces)
- 3 tablespoons Loose Leaf Earl Grey Tea (For brewing a strong pot)
- 4 cups Boiling Water (For the tea)
- 1/4 cup Whole Milk (For the tea service)
- 1 pint Fresh Strawberries (For garnish)
👨🍳 Instructions
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1
Preheat your oven to a very low temperature, specifically 180°F (80°C). Accuracy is key here, so use an oven thermometer if you have one to ensure the temperature doesn't spike.
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2
Select a wide, shallow heavy-bottomed ovenproof dish, such as a glass or ceramic baking pan. The goal is to maximize the surface area to allow the 'clots' to form across the top.
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3
Pour the 4 cups of heavy cream into the dish. The cream should be between 1 and 2 inches deep; if it is too deep, it won't cook evenly, and if it's too shallow, it may dry out.
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4
Place the dish in the center of the oven, uncovered. Leave it undisturbed for 12 hours. It is often easiest to do this overnight.
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5
After 12 hours, check the cream. It should have developed a thick, golden-yellow, slightly wrinkled skin on the surface. This is the 'clot' and where all the flavor lives.
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6
Carefully remove the dish from the oven. The cream underneath the skin will still be liquid—this is normal. Do not stir it or break the skin at this stage.
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7
Allow the dish to cool to room temperature on a wire rack for about 1 hour.
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8
Cover the dish tightly with plastic wrap, ensuring the wrap doesn't touch the golden surface, and place it in the refrigerator for at least 8 hours, though 12 hours is better.
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9
Once thoroughly chilled and set, remove from the fridge. Use a slotted spoon or spatula to gently lift the thick, clotted layer away from the thin liquid (whey) underneath.
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10
Transfer the thick clotted cream into a clean bowl. Stir in a teaspoon or two of the leftover liquid if you prefer a slightly softer, more spreadable consistency.
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11
Transfer the finished cream to a decorative glass jar or ramekin for serving. Discard the remaining thin liquid or save it for baking scones.
💡 Chef's Tips
Avoid 'Ultra-Pasteurized' cream at all costs; the high heat treatment prevents the proteins from clotting properly. Use the widest dish possible to maximize the golden crust, which is the most flavorful part of the cream. Resist the urge to stir the cream until it has been fully chilled for at least 8 hours, or you will lose the distinct texture. If your oven doesn't go as low as 180°F, use a slow cooker on the 'Keep Warm' setting with the lid slightly ajar to prevent condensation.
🍽️ Serving Suggestions
Serve atop warm, split scones with a generous dollop of strawberry or raspberry jam. Pair with a hot pot of Earl Grey or Assam tea served with a splash of milk. Dollop over fresh summer berries or a warm fruit crumble for a decadent dessert. Spread onto a slice of toasted brioche or tea bread for a luxurious breakfast treat.