This homemade clotted cream recipe transforms a single ingredient into thick, golden luxury with a nutty, caramelized flavor that puts store-bought versions to shame. Using a 17th-century technique from Sir Kenelm Digby's 1669 cookbook, this method requires only heavy cream and time, producing authentic English clotted cream with a signature golden crust. After testing this vintage recipe multiple times, the slow-baked method delivers consistent results with modern cream.
The gentle warmth of cream baking overnight fills your kitchen with the faint scent of caramelizing milk fat. By morning, that plain quart of cream has transformed into something extraordinary - thick, slightly sweet, with tiny golden pools dotting the surface. This is clotted cream, the way it was made centuries before electric mixers and shortcuts.
The Gentleman Philosopher's Kitchen
Sir Kenelm Digby was no ordinary cookbook author. Born in 1603, this English courtier lived a life stranger than fiction - a privateer, diplomat, philosopher, and amateur scientist who dabbled in everything from alchemy to medicine. After his wife died tragically in 1633 (possibly from one of his experimental remedies), he retreated to Gresham College to focus on scientific pursuits.
His cookbook, "The Closet of Sir Kenelm Digby Knight Opened," was published in 1669, four years after his death. The book contains no illustrations or formal introduction, just hundreds of recipes reflecting both English tradition and his extensive travels across Europe. His recipe for "clouted cream" (an older spelling of clotted) calls for milking cows in the evening, heating the milk over charcoal at midnight, and adding cream at precisely the moment it begins to "boil simpringly".
While we've adapted the method for modern kitchens, the principle remains unchanged: gentle, sustained heat causes the cream's fat content to rise and form those distinctive golden clots.
What Makes Authentic Clotted Cream Special
1669 Homemade Clotted Cream Recipe
This authentic 17th-century clotted cream recipe delivers thick, luxurious cream with a golden crust and nutty, caramelized flavor that’s perfect for scones or fresh berries. Using just one ingredient and a slow-baking method from Sir Kenelm Digby’s 1669 cookbook, this traditional English recipe creates the real deal – no shortcuts, no substitutes.
- Total Time: 24 hours
- Yield: About 1 Cup 1x
Ingredients
- 1 quart (4 cups) heavy cream (not ultra-pasteurized)
Instructions
- Preheat your oven to 180°F. If your oven doesn’t go that low, set it to the lowest temperature it can go.
- Pour the heavy cream into a wide, shallow oven-safe baking dish (an 8×8-inch or 9×13-inch pan works well). The cream should be 1 to 2 inches deep for best results.
- Place the dish (uncovered) in the preheated oven and bake for 12 hours. The cream will develop a thick, golden-yellow crust on top.
- Remove the dish from the oven and let it cool to room temperature, about 2 hours.
- Once cooled, cover and refrigerate for at least 12 hours or overnight. The cream will thicken and set during this time.
- Gently skim off the thick, clotted cream layer from the top using a slotted spoon or spatula. Save the liquid underneath for baking scones or pancakes.
- Transfer the clotted cream to an airtight container. Store in the refrigerator for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 12 hours
- Category: Condiment
- Method: Baked
- Cuisine: English
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 176
- Sugar: 1g
- Sodium: 15mg
- Fat: 19g
- Carbohydrates: 1g
- Protein: 1g
- Cholesterol: 66mg
You Might Also Enjoy
How to Make Perfect Clotted Cream
Recipe Variations
Frequently Asked Questions
No, ultra-pasteurized cream won't work for traditional clotted cream. The high-heat processing permanently changes the protein structure, preventing the cream from forming proper clots. Look for regular pasteurized or low-temp pasteurized heavy cream at farmers markets or specialty stores
Clotted cream has a much higher fat content (55-64%) compared to whipped cream and a thick, spreadable texture rather than light and airy. The slow-heating process creates a nutty, slightly caramelized flavor that plain whipped cream doesn't have. Clotted cream is meant to be spooned or spread, not piped.
The most common culprit is ultra-pasteurized cream, which won't clot properly. Other issues include oven temperature too high (causing separation instead of gentle clotting), not refrigerating long enough after baking, or using a dish that's too deep instead of shallow and wide.
Properly stored in an airtight container, homemade clotted cream keeps for 4-5 days in the refrigerator. Check for any sour smell or discoloration before using. Because it contains no preservatives, homemade clotted cream has a shorter shelf life than commercial versions.
Yes, you can use an Instant Pot on the "keep warm" setting for 12 hours or a rice cooker with a keep-warm function above 140°F. Slow cookers on low also work, though you'll need to monitor the temperature. The oven method produces the most consistent golden crust, but alternative methods work when oven space is limited.
Save that liquid - it's essentially buttermilk with a slightly sweet flavor. Use it to make scones, biscuits, pancakes, or quick breads. It adds tenderness and subtle tang to baked goods. Store it in the refrigerator for up to one week.
Yes, these terms all refer to the same product. Devon and Cornwall both claim to have invented clotted cream, and the regional rivalry continues today. Both regions have Protected Designation of Origin status for their clotted cream, meaning only cream made in those areas using traditional methods can use those specific names.
That golden-yellow crust is the hallmark of authentic clotted cream. During the slow heating process, the cream's fat rises to the surface and caramelizes slightly, creating both the color and nutty flavor. A wider, shallower dish produces more of this prized crust.
Not without compromising quality. The 12-hour baking and 12-hour chilling times are essential for proper texture development. Rushing either step produces cream that's too thin or grainy. Plan ahead and start the process the day before you need it.
The ideal temperature is 175-180°F (80°C). If your oven doesn't go that low, use the lowest setting and crack the door slightly to reduce heat. An oven thermometer helps ensure accuracy. Too high a temperature causes the cream to separate rather than gently clot.
Did your grandmother make clotted cream, or is this your first time discovering this vintage British treasure? I'd love to hear about your cream tea traditions or how you plan to serve your homemade clotted cream. If you make this recipe, please leave a rating and review!
0 comments