Clotted cream is an essential partner for British scones. It is usually served at tea time with different jams, scones, and tea. Tea time is one of the important traditions in Britain, which is still practiced today. No need to leave your home and go to Britain to enjoy tea time and clotted cream! You can have it every day, at home. Learn how do you make clotted cream with this easy Devonshire cream recipe!
Aside from the British tea time culture, clotted cream is popular all over the world because of its creamy, soft, and delicious flavor. It pairs well with scones, biscuits, and other baked goodies. You can use store-bought clotted cream or make it yourself! Follow this quick and easy Devonshire recipe and enjoy clotted cream whenever you want.
What Is Clotted Cream?
Clotted cream is a traditional British spread or topping that originated in England. It has a light yellow color and a smooth, thick texture. Clotted cream tastes mildly sweet and rich with nutty and cooked milk flavors. It is believed to be originated in Devon and Cornwall. Hence, clotted cream is sometimes called Devon clotted cream, Devonshire, or Cornish clotted cream. Its name will depend on where it was made. But clotted can also come from Yorkshire, but many from the Southwest regions are unhappy with this.
Traditionally, to make clotted cream, you will need full-fat unpasteurized cow’s milk. Today, a few recipe for clotted cream will use heavy cream instead of cow’s milk. To make an authentic clotted cream, it should have about 55% butter fat. When clotted cream is made properly, it will have a softened cream cheese consistency and taste like unsalted butter.
Clotted cream might look similar to your whipped cream but are very different. Clotted cream, how to make you will need heavy cream or cow’s milk, depending on the recipe for clotted cream. Whipped cream also uses heavy cream. But to make whipped cream, you will whip heavy cream into fluffy, light pillows.
Typically, sugar and flavoring are added while whipping. On the other hand, clotted cream is heated and separated to reach a thick, creamy texture. Also, no sweeter or flavoring is added when making clotted cream.
Ingredients Needed for the Recipe for Clotted Cream
For this clotted cream recipe, you will only need one ingredient, 4 cups of heavy cream. By using heavy cream instead of unpasteurized cow’s milk, your preparation time will only take 5 minutes. Check your heavy cream before using them for making clotted cream. It shouldn’t be ultra-pasteurized with high-fat content.
Homemade Clotted Cream
- 4 cups heavy cream
- Preheat the oven to 175 to 180 degrees F or 80 degrees C.
- Get an oven-safe shallow glass dish or a ceramic baking dish. Make sure it can fit 4 cups of heavy cream. If you have an 8 or 9-inch square pan, you can use it. Pour heavy cream into the dish or pan you are using.
- Place the baking dish or pan with heavy cream into the oven. Let it bake for 12 hours. Do not stir.
- When it's done, remove it from the oven and let it cool at room temperature.
- Cover it with plastic wrap when it is at room temperature. Place in the fridge and let it chill for at least 8 hours or overnight.
- The solid part is the clotted cream. To remove the liquid part, pour it over a container and set it aside. This liquid part can be used to make scones, biscuits, or baked goods. Don't throw it away.
- Transfer thickened, clotted cream into a covered jar or ceramic crock. If the clotted cream texture is too thick, you can stir it with a little of the liquid part until you reach your desired consistency. Cover and refrigerate.
- Before serving, mix clotted cream thoroughly. Then, when desired, spread it on a scone, biscuit, or other baked goodies.
Tips & Tricks for Easy Clotted Cream
At first glance, you might be intimidated to make clotted cream. To help you nail it for the first time, here are some tips and tricks for a delicious, rich, and creamy clotted cream.
* For a more delicious clotted cream, never use ultra-pasteurized heavy cream. Ultra-pasteurized heavy creams undergo heat treatment, and you won’t be able to make quality clotted cream. Look for non-ultra-pasteurized, organic, pasteurized, or grass-fed with 36% to 40% fat content.
* The ideal ovens to make easy clotted cream go as low as 175 to 180 degrees F. If your oven can only go at 200 degrees F, you can still use it. But remember to check it after 10 hours to avoid burning.
* There are ovens with a safety feature that shuts down after a few hours. If your oven has this feature, it is best to make clotted cream during the day when you can check that your oven stays on.
* Refrigerated clotted cream can last for about 3 to 4 days. But if you are using store-bought clotted cream, check its expiration date. To prolong the shelf life of your homemade clotted cream, you can freeze it for up to 3 months and thaw it in the fridge.
* When your clotted cream has dark brown skin, don’t throw it away. You can still use it! The only difference is that your clotted cream will have a deeper flavor and some brown parts.
* If you don’t have clotted cream but want an enjoyable tea time, you can use mascarpone or creme fraiche as a clotted cream substitute.
Nutrition Information of Easy Clotted Cream
Per serving of clotted cream made following this Devonshire cream recipe will contain the following nutrition information:
* Calories: 411
* Total Fat: 44g
* Saturated Fat: 27g
* Sodium: 45mg
* Cholesterol: 163mg
* Carbohydrates: 3g
* Sugars: 0g
* Protein: 2g
* Vitamin C: 1mg
* Potassium: 89mg
* Calcium: 77mg
Clotted cream is a must-have for British afternoon tea time. But because of its amazing flavors, spreadable texture, and versatility, clotted cream became popular worldwide. You can serve it with scones and jam the traditional way or as toppings for pies, puddings, and other desserts. Don’t be afraid to try making clotted cream at home and experimenting with serving it!
all I can say is yummy!!!! I tried this one over the summer and love it!
I am the worst cook, and this Recipe, you would have thought I was a Chef!!!