Clotted Cream Recipe

Heavy cream: The base of the clotted cream, providing the rich and creamy texture essential for this recipe. Ensure it is not ultra-pasteurized.

When making clotted cream, it's crucial to use not ultra-pasteurized heavy cream. This type of cream has a higher fat content and fewer additives, which allows it to thicken properly during the baking process. Additionally, using a shallow baking dish ensures that the cream has a larger surface area, promoting even thickening and clotting.

• not ultra-pasteurized heavy cream - Substitute with pasteurized heavy cream: Pasteurized heavy cream can be used if not ultra-pasteurized is unavailable. The difference lies in the processing method, but pasteurized heavy cream will still provide the necessary fat content and texture.

• not ultra-pasteurized heavy cream - Substitute with crème fraîche: Crème fraîche has a similar fat content and creamy texture, making it a suitable alternative for clotted cream. It also has a slightly tangy flavor that can add a unique twist to your recipe.

• not ultra-pasteurized heavy cream - Substitute with mascarpone: Mascarpone is a rich, creamy cheese that can mimic the texture of clotted cream. It is slightly sweeter and denser, but it works well in recipes requiring a thick, luxurious cream.

• not ultra-pasteurized heavy cream - Substitute with double cream: Double cream has a higher fat content than heavy cream, making it an excellent substitute for clotted cream. It will provide a rich and creamy consistency similar to the original ingredient.

• Once your clotted cream is ready, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted flavors from seeping in.
• Store the container in the refrigerator. Clotted cream can last up to 5 days when properly refrigerated.
• If you plan to keep it longer, freezing is an excellent option. Spoon the clotted cream into a freezer-safe container, leaving a bit of space at the top for expansion.
• Seal the container tightly and label it with the date. This will help you keep track of its freshness.
• When you're ready to use the frozen clotted cream, transfer it to the refrigerator to thaw slowly. This gradual thawing helps maintain its creamy texture.
• Avoid microwaving the clotted cream to thaw, as this can alter its consistency and flavor.
• For the best texture and taste, consume the thawed clotted cream within a week.

• Gently warm the clotted cream in a double boiler over simmering water. This method ensures even heating without scorching the delicate cream.
• Place the clotted cream in a microwave-safe dish and heat on low power for short intervals, stirring gently between each interval to ensure even warming.
• Spread the clotted cream on a baking sheet and place it in a preheated oven at 200°F (93°C) for a few minutes. Keep a close eye to avoid overheating.
• For a quick method, place the clotted cream in a heatproof bowl and set it over a pot of hot water, stirring occasionally until warmed through.
• If you prefer a more traditional approach, place the clotted cream in a small saucepan and warm it over low heat, stirring constantly to prevent burning.

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

• Shallow baking dish: Holds the heavy cream while it bakes, allowing for even heat distribution.

• Refrigerator: Cools the baked cream to help it thicken and develop its characteristic texture.

• Spoon: Used to scoop the thickened clotted cream into a jar, leaving the liquid behind.

• Jar: Stores the clotted cream for serving and keeps it fresh.

• Plastic wrap or lid: Covers the baking dish while it refrigerates to prevent contamination and drying out.

Use a slow cooker: Instead of baking for 12 hours, use a slow cooker on the low setting. This can save you from having to monitor the oven.

Prepare in bulk: Make a larger batch of clotted cream to save time on future preparations. It stores well in the refrigerator.

Chill faster: To speed up the cooling process, place the baking dish in an ice bath before refrigerating.

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