Clotted Cream Recipe

Heavy cream: This is the main ingredient for clotted cream. Ensure it is not ultra-pasteurized to achieve the desired thick and creamy texture.

When making clotted cream, it's crucial to use not ultra-pasteurized heavy cream. Ultra-pasteurization involves heating the cream to a higher temperature, which can affect the formation of the thick layer on top. For best results, ensure the cream is about 1-2 inches deep in the baking dish to allow for even cooking. After the 12-hour cooking period, let the dish cool to room temperature before refrigerating, as this helps the cream set properly. When scooping the clotted cream into a jar, be gentle to maintain its rich, creamy texture.

• not ultra-pasteurized heavy cream - Substitute with pasteurized heavy cream: Pasteurized heavy cream can be used as it still contains the necessary fat content, though it may not yield the same texture as clotted cream made with not ultra-pasteurized cream.

• not ultra-pasteurized heavy cream - Substitute with crème fraîche: Crème fraîche has a similar rich and creamy texture, making it a good alternative for clotted cream in terms of consistency and flavor.

• not ultra-pasteurized heavy cream - Substitute with mascarpone cheese: Mascarpone cheese offers a thick and creamy texture, though it is slightly sweeter and less tangy than clotted cream.

• Ensure the clotted cream is stored in an airtight container to maintain its freshness and prevent it from absorbing any unwanted odors from the refrigerator.
• Keep the container in the coldest part of your fridge, typically the back, where the temperature is most consistent.
• Use the clotted cream within 5 days for optimal taste and texture. After this period, it may start to lose its characteristic richness and flavor.
• If you wish to extend the shelf life, you can freeze the clotted cream. Place it in a freezer-safe container, leaving some space at the top as the cream may expand when frozen.
• Label the container with the date of freezing to keep track of its storage time. Clotted cream can be frozen for up to 3 months without significant loss of quality.
• When ready to use, thaw the clotted cream in the refrigerator overnight. Avoid thawing at room temperature as it can affect the texture and safety of the cream.
• Once thawed, give the clotted cream a gentle stir to restore its smooth consistency. Do not refreeze after thawing, as this can degrade the quality and safety of the cream.
• For serving, bring the clotted cream to room temperature for a smoother, more spreadable texture. This is especially delightful when paired with scones or fresh fruits.

• Gently warm the clotted cream in a double boiler over simmering water. This method ensures even heating without burning or separating the cream.
• Place the clotted cream in a heatproof bowl and set it over a pot of hot water. Stir occasionally until it reaches the desired temperature.
• If you prefer using a microwave, place the clotted cream in a microwave-safe dish. Heat it on low power in 10-second intervals, stirring in between to avoid overheating.
• For a more traditional approach, spread the clotted cream on a scone or toast and warm it in a preheated oven at 300°F (150°C) for a few minutes until it’s just warmed through.

• Oven: Used to maintain a consistent low temperature for the long cooking process required to form clotted cream.

• Baking dish: Holds the heavy cream and allows it to spread out to the appropriate depth for even cooking.

• Refrigerator: Essential for cooling the clotted cream after cooking and for storing it to allow the cream to set properly.

• Spoon: Used to scoop the thick layer of clotted cream from the top after it has set.

• Jar or container: For storing the finished clotted cream in the refrigerator.

• Plastic wrap or lid: To cover the baking dish while it is in the refrigerator, preventing any unwanted flavors from seeping in.

Use a slow cooker: Instead of the oven, use a slow cooker on low for 12 hours to free up your oven and save energy.

Batch preparation: Make a larger batch and freeze portions to have clotted cream ready for future use.

Pre-measure ingredients: Measure and prepare your heavy cream in advance to streamline the process.

Set a timer: Use a timer to remind you when to remove the cream from the oven, ensuring you don't overcook it.

Overnight cooking: Start the process before bed so the cream cooks while you sleep, saving active cooking time.