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Clotted Cream

Prep time 5 mins

Clotted Cream


  • 4 cups heavy cream (1 quart)

How to Bake

  • In a double boiler over medium heat bring the cream to 175 degrees. If you don’t have a double boiler, place a heatproof bowl over a saucepan of water.
  • Stir a little so that the cream heats evenly.
  • Once you reach 175, bring up the temperature—180 to 200 degrees.
  • Keep that temperature for about 45 minutes to an hour. At this point, the cream will take on a cracked, yellow skin.
  • Next, remove the bowl or top of your double boiler and settle in a pan of ice water to cool quickly.
  • Cover with plastic wrap and stow in the fridge overnight.
  • Then carefully skim the clotted cream off the top with a shallow spoon and layer it into a bowl.
  • It will keep for about a week in your fridge. Serve on top your favorite Mason Dixie Biscuits!

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