How To Make Clotted Cream

 

How To Make Clotted Cream. Clotted cream is a thick, rich cream that is a specialty of southwestern England, particularly associated with Devon and Cornwall. It has a velvety texture and a slightly sweet, buttery taste. Clotted cream is traditionally made by gently heating unpasteurized cow's milk and then allowing it to cool slowly, which causes the cream to rise to the surface and form "clots" or thick layers. It is then skimmed off and used as a luxurious topping for scones, desserts, and other treats.

Authentic clotted cream has a distinct yellowish color and a consistency similar to soft butter. It is often served alongside freshly baked scones, strawberry jam, and tea as part of a traditional English cream tea or afternoon tea.

While it is challenging to make true clotted cream at home without access to unpasteurized milk, there are variations and substitutes that can be used to achieve a similar taste and texture. Some methods involve heating pasteurized cream in a double boiler or using an oven to simulate the slow heating process.

Clotted cream is a beloved delicacy and a signature element of British cuisine. It adds a luxurious touch to desserts and is an essential component of the classic cream tea experience.

How To Make Homemade Clotted Cream

Clotted cream is a rich, thick cream that is a staple in British cuisine, often enjoyed with scones and jam. While traditionally made by heating unpasteurized milk and allowing it to cool and form a layer of cream, here's a method to make a version of clotted cream using pasteurized heavy cream:

Ingredients:

• 2 cups (480 ml) of pasteurized heavy cream (not ultra-pasteurized)
• 1/4 cup (60 ml) of whole milk (optional)

Note: This method produces a slightly lighter version of clotted cream compared to the traditional method but still yields a delicious result.

Instructions:

1. Preheat your oven to 180°C (350°F).
2. In an oven-safe dish or baking pan, pour the heavy cream and spread it evenly. If you want a richer end result, you can add the whole milk to the cream and mix it well.
3. Place the dish in the preheated oven and let it bake for about 8 to 12 hours. The cream should develop a thick, yellowish "clot" on top.
4. After the initial baking time, check the cream. It should have a thick skin on top and a creamy, thick layer beneath. If it needs more time, continue baking in 1-hour increments until it reaches the desired consistency.
5. Remove the dish from the oven and let it cool to room temperature.
6. Once cooled, carefully skim off the thick clotted cream layer from the top using a spoon or spatula. Place the clotted cream into a separate container.
7. If there is any thinner liquid left at the bottom of the dish, you can discard it or use it for other purposes.
8. Cover the container with the clotted cream and refrigerate it for a few hours or overnight. This will help it firm up further.
9. The clotted cream is now ready to be enjoyed! Serve it with scones, jam, or any other accompaniments you prefer.

Note: Clotted cream is best consumed within a few days of making it. Keep it refrigerated and covered when not in use.

Enjoy your homemade clotted cream! It may not be exactly the same as the traditional method, but it should still provide a deliciously creamy addition to your favorite treats.