Clotted Cream

Clotted Cream


  • Channel Island milk is placed in shallow pans or bowls and left
  • until the cream rises to the top.


The milk is then scalded for about one hour by placing the pan or bowl over a pan of water maintained at a temperature of about 180F (82C). The cream is ready when it is straw colored and wrinkled in appearance. It is then cooled overnight or for about twelve hours. When cool the cream should be skimmed off the surface using a perforated skimmer or a shallow spoon. If the skimmed cream is left in the refrigerator for a few hours it will thicken further. Alternatively, clotted cream can be made using the direct scald method. Double cream is placed in shallow pans or bowls and scalded as for the traditional method. After scalding and cooling the whole contents of the pan are used as clotted cream.

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