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Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfect cream tea.

Homemade Clotted Cream

Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfect cream tea.
4.87 from 89 votes
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Course: Afternoon Tea
Cuisine: British
Prep Time: 1 minute
Cook Time: 20 minutes
Cooling time: 12 hours
Total Time: 21 minutes
Servings: 16
Calories: 175kcal
Author: Sarah James

Equipment

  • A large wide heavy based saucepan or saute pan
  • A large shallow glass or ceramic dish

Ingredients

  • 750 ml double / heavy cream Guernsey cream if available
  • 30 g butter - ideally Guernsey butter

Instructions

  • Put the cream and butter in a large wide heavy based saucepan and place over a low to medium heat. Stir constantly with a wooden spoon until it reaches a simmer.
  • Don’t let it boil over and keep stirring so it doesn’t catch on the bottom.
  • Let it reduce by half – about 20 minutes.
  • Once it has reduced, pour into a shallow dish, the more surface area the better !
  • Let it cool, before covering and chilling in the fridge overnight.
  • Keep in the fridge in an airtight container for up to 7 days. Once opened use within 3 days.

Notes

1 serving = 2 tablespoons
Nutrition information is approximate and meant as a guideline only.
Calories: 175kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 31mg | Potassium: 36mg | Sugar: 1g | Vitamin A: 736IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg