No image available
Member recipe

clotted cream

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 5

Clotted cream can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with scones and tea

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 Cups heavy cream

Method

    2 cups heavy cream Cook cream in top of double boiler over simmering water until reduced by about half. It should be the consistency of butter, with a golden "crust" on the top. Transfer, including crust, to bowl. Cover and let stand 2 hours, then refrigerate at least 12 hours. Stir crust into cream before serving. Keep unused portions refrigerated, tightly covered, for up to 4 days. Makes about 1 cup.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.