Clotted Cream Recipe

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

To achieve the best results, use not ultra-pasteurized heavy cream as it contains more natural butterfat and fewer additives, which helps in forming the rich, thick clotted cream. Make sure to use a shallow baking dish to allow for even heating and optimal cream formation.

• not ultra-pasteurized heavy cream - Substitute with pasteurized heavy cream: While not ideal, pasteurized heavy cream can be used if you cannot find not ultra-pasteurized heavy cream. The texture and flavor may be slightly different, but it will still work for making clotted cream.

• not ultra-pasteurized heavy cream - Substitute with double cream: Double cream has a higher fat content and can be used as a substitute. It will give a rich and creamy texture similar to clotted cream.

• not ultra-pasteurized heavy cream - Substitute with crème fraîche: Crème fraîche can be used as a substitute, although it has a tangier flavor. It will provide a creamy consistency similar to clotted cream.

• Store your freshly made clotted cream in an airtight container. This will help maintain its rich texture and prevent it from absorbing any unwanted odors from the refrigerator.
• Keep the container in the coldest part of your fridge, ideally at a temperature between 35°F and 40°F (1.6°C to 4.4°C). This ensures the clotted cream remains fresh and safe to consume.
• Use the clotted cream within 5 to 7 days for the best flavor and quality. Over time, the cream may start to lose its signature texture and taste.
• If you wish to freeze clotted cream, transfer it to a freezer-safe container. Make sure to leave some headspace to allow for expansion as it freezes.
• Label the container with the date of freezing. This helps you keep track of its storage time and ensures you use it within the optimal period.
• Clotted cream can be frozen for up to 3 months. Beyond this period, the texture and flavor may degrade.
• When ready to use, thaw the clotted cream in the refrigerator overnight. This gradual thawing process helps maintain its creamy consistency.
• Once thawed, give the clotted cream a gentle stir to restore its smooth texture. Avoid vigorous mixing, as this can break down the delicate structure of the cream.
• Enjoy your clotted cream on scones, desserts, or even as a luxurious addition to your breakfast spread.

• Place the clotted cream in a heatproof bowl.
• Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
• Gently stir the clotted cream occasionally until it reaches the desired temperature.
• Alternatively, you can microwave the clotted cream in short bursts of 10-15 seconds, stirring in between to ensure even heating.
• Avoid overheating as it can alter the texture and flavor of the clotted cream.
• Serve immediately with your favorite scones or desserts.

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

• Shallow baking dish: Holds the heavy cream in a wide, shallow layer to ensure even heating and proper formation of clotted cream.

• Refrigerator: Chills the baked cream, allowing it to set and thicken further.

• Jar: Stores the thickened clotted cream after it has been separated from the liquid.

• Spoon: Gently scoops the thickened cream into the jar, leaving the liquid behind.

Use a slow cooker: Instead of baking, 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 for future use, reducing the need to repeat the process frequently.

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

Set reminders: Use a timer or alarm to remind you when to check the clotted cream after 12 hours, ensuring you don't forget it in the oven.

Chill faster: Use an ice bath to cool the baking dish more quickly before refrigerating.