Description
This easy Clotted Cream Recipe Oven Low And Slow brings authentic, velvety clotted cream to your kitchen with minimal fuss, perfect for Sunday brunch or a special family treat.
Ingredients
Scale
- 4 cups heavy cream, at least 36 percent milk fat
Instructions
- Preheat Oven: Preheat your oven to a very low 180-200 F (80-95 C).
- Prepare Cream: Pour the 4 cups (1 liter) of heavy cream into a shallow, oven-safe dish, about 1 to 1.5 inches deep.
- Bake Cream: Bake undisturbed for 8-12 hours, or until a thick, wrinkled golden-yellow crust forms and the cream underneath appears thick.
- Cool Cream: Carefully remove the dish from the oven and allow it to cool completely at room temperature for about 2-3 hours.
- Chill Cream: Cover the dish and chill it in the refrigerator for at least 8 hours, or ideally overnight.
- Skim and Store: Gently skim the thick clotted cream from the surface, leaving any thin liquid (whey) behind, and transfer to an airtight container.
Notes
For more crusty bits, use a wider, shallower baking dish. If cream seems too thin after chilling, it needed more oven time (bake an extra hour or two). If edges burn, your oven might be too hot or dish too full; try covering lightly with foil during the last few hours.
- Prep Time: 5 minutes
- Cook Time: 600 minutes
- Category: Condiment
- Method: Baking
- Cuisine: English
Nutrition
- Serving Size: 2 tablespoons (30 g)
- Calories: 170 calories
- Sugar: 1 g
- Sodium: 10 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 60 mg
Keywords: clotted cream, English, dairy, baking, low and slow, scones, spread, brunch, simple