Clotted Cream Recipe

Heavy cream: The main ingredient, providing the rich and creamy base for the clotted cream.

When preparing clotted cream, ensure that the heavy cream you use is not ultra-pasteurized. Ultra-pasteurization involves heating the cream to a higher temperature, which can alter the proteins and fats, preventing the formation of the desired thick layer. For best results, opt for locally sourced cream or check the labels carefully at the store.

• not ultra-pasteurized heavy cream - Substitute with pasteurized heavy cream: Pasteurized heavy cream can be used if not ultra-pasteurized is unavailable, though it may not yield the same rich texture.

• not ultra-pasteurized heavy cream - Substitute with double cream: Double cream has a higher fat content and can mimic the richness of clotted cream.

• not ultra-pasteurized heavy cream - Substitute with crème fraîche: Crème fraîche has a similar tangy flavor and creamy texture, making it a good alternative.

• not ultra-pasteurized heavy cream - Substitute with mascarpone: Mascarpone is thick and creamy, providing a similar consistency to clotted cream.

• not ultra-pasteurized heavy cream - Substitute with full-fat coconut milk: For a dairy-free option, full-fat coconut milk can offer a rich and creamy texture.

• To store your clotted cream, transfer it to an airtight container. This will help maintain its creamy texture and prevent it from absorbing any unwanted odors from the fridge.
• Keep the container in the coldest part of your refrigerator. The ideal temperature is around 35-38°F (1.6-3.3°C). This ensures that the clotted cream remains fresh and safe to eat.
• Use the clotted cream within 5-7 days for the best flavor and texture. It’s a delightful addition to your scones, toast, or even as a topping for desserts.
• If you wish to freeze the clotted cream, spoon it into a freezer-safe container, leaving a bit of space at the top to allow for expansion.
• Seal the container tightly and label it with the date. This will help you keep track of how long it has been stored.
• Place the container in the coldest part of your freezer, ideally at 0°F (-18°C) or lower. This will preserve the clotted cream for up to 3 months.
• When you’re ready to use the frozen clotted cream, transfer it to the refrigerator and let it thaw slowly. 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.
• Enjoy your clotted cream on freshly baked scones, drizzled over fruits, or as a luxurious addition to your favorite desserts.

• Gently warm the clotted cream in a double boiler. Place a heatproof bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Stir occasionally until the cream reaches the desired temperature.

• Use a microwave on a low power setting. Place the clotted cream in a microwave-safe dish and heat in 10-second intervals, stirring gently between each interval to ensure even warming without overheating.

• Reheat in a small saucepan over low heat. Stir continuously to prevent the clotted cream from sticking to the bottom or forming lumps. Remove from heat once it is warmed through.

• If you have a sous vide machine, set it to a low temperature (around 140°F or 60°C). Place the clotted cream in a vacuum-sealed bag or a jar, and submerge it in the water bath until it reaches the desired warmth.

• For a more rustic approach, place the clotted cream in an oven-safe dish and warm it in a preheated oven at 200°F (93°C) for about 10-15 minutes, stirring occasionally to ensure even heating.

• Oven: Used to bake the heavy cream at a low temperature for an extended period.

• Baking dish: Holds the heavy cream while it bakes in the oven.

• Refrigerator: Cools the baked cream to allow the clotted cream to form.

• Spoon: Used to scoop the thick layer of clotted cream from the top.

• Container: Stores the clotted cream after it has been scooped off.

• Plastic wrap or lid: Covers the baking dish while the cream is refrigerated.

• Stirring utensil: Gently stirs the clotted cream before serving.

Use a slow cooker: Instead of the oven, use a slow cooker on low for 12 hours. This frees up your oven and saves monitoring time.

Batch preparation: Make a larger batch and freeze portions. Thaw as needed for quick use.

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

Overnight method: Start the process before bed. The clotted cream will be ready by morning, saving active cooking time.