Homemade Clotted Cream
This clotted cream is made with a long, slow cooking method in a low temperature oven that toasts the cream, imparting a sweet nuttiness that I don't think I've tasted in any other preparation. While the name doesn't make the mouth water, the flavor and texture of clotted cream are the stuff of legends. This cream is delicious spread on warm biscuits or scones and topped with homemade jam.
Ingredients
- 4 cups good-quality heavy cream not ultra-pasteurized
Instructions
- Gather all ingredients. Preheat the oven to 175 to 180 degrees F (80 degrees C).
- Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 ½ to 2 inches deep.
- Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Push aside a corner of the top layer of thickened cream.
- Carefully pour liquid into a bowl or container; keep this chilled and use it in your favorite scone recipe (which will go perfectly with the clotted cream).
- Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.
Notes
This recipe works best with good quality cream, preferably from grass-fed cows with a fat content of 36% to 40%. Avoid anything that says "ultra-pasteurized" since it has been heat-treated, and you won't get the same results.
Most modern ovens go down as low as 175 to 180 degrees F (80 degrees C), ideal for this technique. A temperature of 200 degrees F (95 degrees C) will work, but check after 10 hours and see how things look.
Most modern ovens go down as low as 175 to 180 degrees F (80 degrees C), ideal for this technique. A temperature of 200 degrees F (95 degrees C) will work, but check after 10 hours and see how things look.