Clotted Cream Recipe

Heavy cream: The base for our clotted cream, providing the rich and creamy texture essential for this recipe.

To achieve the best results for your clotted cream, use not ultra-pasteurized heavy cream as it retains more of the natural fat content necessary for proper clotting. Ensure your oven maintains a consistent temperature of 180°F (82°C) throughout the 12-hour baking process. Use a shallow baking dish to increase the surface area, which helps in forming a thicker layer of clotted cream. After baking, allow the cream to cool gradually to room temperature before refrigerating to avoid any sudden temperature changes that might affect the texture. When scooping the clotted cream, be gentle to leave the liquid whey behind, which can be used in other recipes like scones or biscuits.

• not ultra-pasteurized heavy cream - Substitute with coconut cream: Coconut cream has a similar rich and thick consistency, making it a good dairy-free and gluten-free alternative.

• not ultra-pasteurized heavy cream - Substitute with cashew cream: Cashew cream can be made by blending soaked cashews with water, providing a creamy texture suitable for clotted cream.

• not ultra-pasteurized heavy cream - Substitute with lactose-free heavy cream: For those who are lactose intolerant, lactose-free heavy cream offers a similar texture and richness without the lactose.

• not ultra-pasteurized heavy cream - Substitute with soy cream: Soy cream is another dairy-free option that can mimic the thickness and richness of heavy cream.

• To store your clotted cream, transfer it to a clean, airtight container. This will help maintain its rich, creamy texture and prevent it from absorbing any unwanted odors from the refrigerator.

• Place the container in the coldest part of your fridge, ideally at the back. This ensures that the clotted cream stays at a consistent temperature, preserving its quality for up to 5 days.

• If you plan to freeze your clotted cream, spoon it into a freezer-safe container, leaving a bit of space at the top. This allows for any expansion during freezing.

• Seal the container tightly to prevent freezer burn and label it with the date. This way, you can keep track of its freshness.

• When you're ready to use the frozen clotted cream, transfer it to the refrigerator and let it thaw slowly overnight. This gradual thawing process helps maintain its luxurious texture.

• Once thawed, give it a gentle stir to restore its creamy consistency. Avoid using a whisk or vigorous stirring, as this can break down the delicate structure of the clotted cream.

• For the best flavor and texture, use the thawed clotted cream within 2-3 days. It pairs beautifully with scones, fresh berries, or even as a decadent topping for desserts.

• Remember, clotted cream should never be refrozen. Only thaw the amount you plan to use to ensure the best quality and taste.

• Gently warm the clotted cream in a double boiler over low heat. This method ensures that the cream heats evenly without burning or separating.

• Place the clotted cream in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until it reaches the desired temperature.

• If you're in a hurry, you can use the microwave. Place the clotted cream in a microwave-safe dish and heat on low power in 10-second intervals, stirring in between to ensure even heating.

• For a more traditional approach, you can warm the clotted cream in a small saucepan over very low heat. Stir frequently to prevent it from sticking to the bottom or forming a skin.

• If you prefer a more rustic method, you can place the clotted cream in a ceramic dish and warm it in the oven at a low temperature (around 200°F or 93°C) for a few minutes. Keep a close eye on it to avoid overheating.

• Oven: Used to bake the heavy cream at a low temperature for an extended period, allowing the cream to thicken and form clots.

• Shallow baking dish: Provides a wide surface area for the cream to bake evenly and develop the desired texture.

• Refrigerator: Essential for cooling the baked cream to room temperature and then chilling it to achieve the perfect consistency.

• Spoon: Used to scoop the thickened clotted cream from the top of the baking dish.

• Jar: Ideal for storing the clotted cream in the refrigerator, keeping it fresh and ready for use.

Use a slow cooker: Set your heavy cream in a slow cooker on low for 12 hours instead of using the oven. This frees up your oven for other tasks.

Prepare in advance: Start the clotted cream process in the evening so it can bake overnight. This way, it will be ready to cool and refrigerate by morning.

Batch process: Make a larger batch of clotted cream and store it in the refrigerator. This reduces the frequency of preparation.

Use a timer: Set a timer to remind you when the baking and cooling times are up, ensuring you don't forget and waste time.