– Learn how to make clotted cream and the kingdom shall be yours. –
Learning how to make clotted cream is really easy, but a lot Americans don’t know this. Instead, most people still opt to buy it in little jars at specialty grocery stores for like $8 a piece. I’m completely baffled by this behavior, because, really, making clotted cream only takes about five minutes of actual work. It’s produced by gently heating uber-rich heavy cream until a thick layer forms on the surface. This thickened layer is removed, stirred, and you have clotted cream. Yup, that’s it. Seriously.
Other methods I’ve covered:
Clotted cream, also known as Devonshire cream, is a part of the traditional English “cream tea,” during which the cream is served alongside scones, jam, and tea. Clotted cream can also be spread on English muffins, served with a sweet bread, set in a dollop atop fresh fruit, or used as a tart garnish for a myriad of sweet desserts, and it goes really well on breakfasts, like my puffy soufflé pancake made with fresh fruit or baked oatmeal with fresh berries, coconut, and pecans.
Why bother learning how to make clotted cream? First of all, it’s insanely decadent. Its sultry creaminess exists on a plane somewhere between whipped cream and butter, providing a perfectly rich topping that still maintains a breathy lightness of fresh dairy. You’ll want to use the best heavy cream you can buy here, though if all you can get is the generic brand at your local supermarket, the finished product will still be light years ahead of the drek they sell in little jars for a king’s ransom.
- 4 cups heavy cream, NOT ultra-pasteurized
- Preheat your oven to 180°F (82°C). For many ovens, this is the lowest temperature.
- Pour heavy cream into a shallow glass pan that allows for a lot of surface area. You want it roughly 2-inches deep. Place in the oven for 12 hours, which works best overnight. Do not stir!
- After 12 hours has elapsed, carefully remove the pan from oven. Be very careful not to agitate the cream or it will start to mix back into the liquid layer underneath. Allow to cool. Cover the pan and refrigerate overnight.
- With a slotted spoon, gently skim the thick layer of clotted cream from the surface, leaving the thin milk liquids behind. You can use the liquid much like you can reuse whey, in bread, soup, rice.
- Gently stir the clotted cream to create a smooth, creamy texture. Store in the refrigerator for up to 5 days, in a tightly sealed container so that it doesn’t pick up strange flavors. (I use a mason jar.) For best flavor, bring to room temperature before serving.
This content was originally posted on FearlessFresh.com.