Clotted Cream

Preparation info

  • Difficulty


  • Makes about

    ½ pound


Appears in

Clotted cream has always been made in Cornwall and Devonshire and is also known as “scalded cream”. It takes 36 hours to make. Clotted cream is used in many Cornish and Devonshire pies and puddings, eaten with junket and fresh and stewed fruit, and on scones or Devonshire splits with treacle or jam. Since county boundaries are matters of convenience and not physical realities, clotted cream is, of course, made in Somerset and Dorset, near the Devonshire borders, but it will not be found in other parts of England. It keeps well and is often sold to visitors to the West Country to be posted in special tins as presents to friends and families.


  • quarts (2.4 litres) milk
  • ⅝ to 1¼ cups (1½ to 3 dl) single or double pasteurized cream (optional)


Put the milk bottles in the refrigerator until early evening. Then pour the milk into a wide, shallow fireproof pan: a large skillet or a preserving pan would be suitable. If you want a large quantity of clotted cream, add the pasteurized cream at this point. There is no need to stir. Leave the milk overnight in the refrigerator or in any cool place.

In the morning set the milk on a very low heat, being careful not to shake or disturb it when you move it. If the source of heat is gas or electricity, it is as well to put an asbestos mat under the pan. Let it stand on the heat for 8 to 10 hours. Remove the pan from the heat, again being careful not to disturb the milk and again, when cool, put it in the refrigerator or in a cool place overnight.

In the morning skim off the cream with a wide-bladed palette knife or a slice. It should be yellow and wrinkled on top and quite thick.