While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.

Chef John'S Clotted Cream

heavy cream (not ultra-pasteurized)

Chef John's Clotted Cream

Preheat oven to 175 to 180 degrees F (80 degrees C).


Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.


Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.


Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.


Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.


This is a standard recipe for clotted cream which I have made many times.  I have used ultra-pasteurized cream (by mistake) and it works just fine. The lactose caramelizes delectably overnight. You can leave it longer in the oven if you keep the temperature at 175 - the longer it cooks, the more the cream fat will solidify. If you only save the solids, it will be very firm. I normally leave some of the liquid and mash it together slightly. YUM!

Ambrosial. This was SO great. I made it for Mother's Day and served it with scones and blackcurrant jam. When I pulled it out of the fridge a day later, it was solid, like butter, so be sure to bring it up to room temp for easier spreading.

I had never tried clotted cream before, but had to prepare a menu around the book, Anna and the King of Siam, for a library fund raiser. My savory was a Thai dish, and my sweet was fresh scones, with clotted cream and jam. What a pleasant surprise! You have to admit the name is not appetizing, but the result is absolutely delicious!! What a simple recipe. The 12 hour cooking time is perfect, and the cream will appear a bit runny while cooling. After the overnight in the fridge, the cream is spreadable with a buttery crunchy top, exactly as presented in the video. Chef John is right, you will want to leave the crunchy part on the top, as it is the "prize" as long as it lasts!!

I haven't made it yet but I have scones sitting here I made today so i'm making this tomorrow, i didn't even know you could make it i've always bought it in jars. I must just say though, i'm from England and the jam goes on first and lashings of cream on top of the jam, just saying :-)

Incredible! This is one of the best things I've ever eaten. The leftover liquid was perfect for using in the scones I served it on. My oven does not have a setting below 200, but the results were excellent, and for what it's worth I left it in there for about 11 hours, but 12 probably would've been fine, so no worries if you have an older oven like I do.

For those of you hesitating to make this because you can't find heavy cream that's not ultra-pasteurized, give it a shot! I could only find ultra-pasteurized and it worked perfectly fine (I used Kroger brand). Amazing find, thanks for the recipe!

First time I had to go 18 hrs, but using a different brand second time, 12 hrs. They both turned out awesome.

Oh, my!  Hadn’t had clotted cream since a trip to England in the 1970s.  My husband has often commented that he would love to try Mrs. McCarthy’s prize-winning strawberry scones often talked about in the PBS Father Brown series. I made buttermilk scones with strawberries (Joy of Cooking recipe with dried strawberries from Aldi), strawberry jam, and this wonderful clotted cream.  Chef John never disappoints!!!

Insanely good, rich cream for biscuits and scones! 

chef john's clotted cream

Prep Time: 5 minutes

Cook Time: 12 hours

Total: 20 hours, 5 minutes

Servings: 2

Author : Chef John

Ingredients

Instructions

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