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Clotted cream is a rich, velvety spread that transforms any scone or biscuit into a luxurious treat. Perfect for a traditional afternoon tea, this recipe is surprisingly simple, requiring just one ingredient and a bit of patience. Imagine slathering this creamy goodness on warm pastries, elevating your breakfast or dessert game to new heights. Let's dive into the magic of making your own clotted cream at home.
Clotted Cream Recipe
Ingredients:
- 1 quart not ultra-pasteurized heavy cream
Instructions:
- Preheat your oven to 180°F (82°C).
- Pour the heavy cream into a baking dish, ensuring it has a depth of about 1-2 inches.
- Place the dish in the oven and let it cook for 12 hours. It's best to do this overnight.
- After 12 hours, remove the dish from the oven and let it cool to room temperature.
- Once cooled, cover the dish and refrigerate for at least 8 hours.
- Spoon the thickened clotted cream into a jar or serving dish, leaving the liquid whey behind.
What You Will Need
Read more: Instant Pot Clotted Cream Recipe Guide
What you will need to make clotted cream
- Heavy cream: The rich, high-fat content is essential for creating the thick, luxurious texture and signature flavor of clotted cream.
Tools and Instruments Needed
What tools/instruments will be needed to make clotted cream
- Baking dish: Holds the cream at a shallow depth, ensuring even heat distribution during the long cooking process.
- Oven: Provides consistent low heat for the extended cooking time required to thicken the cream.
- Refrigerator: Cools the cream slowly, allowing it to thicken further and develop its characteristic texture.
- Spoon: Used to carefully separate the thickened clotted cream from the liquid whey.
Clotted Cream Recipe
Ingredients:
Main Ingredients
- 1 quart Heavy cream not ultra-pasteurized
Instructions:
- Preheat your oven to 180°F (82°C).
- Pour the heavy cream into a baking dish, ensuring it has a depth of about 1-2 inches.
- Place the dish in the oven and let it cook for 12 hours. It's best to do this overnight.
- After 12 hours, remove the dish from the oven and let it cool to room temperature.
- Once cooled, cover the dish and refrigerate for at least 8 hours.
- Spoon the thickened clotted cream into a jar or serving dish, leaving the liquid whey behind.
Notes:
Read more: Spaghetti and Cream Cheese Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the clotted cream as per the recipe.
- Once ready, store in an airtight container.
- Keep in the fridge for up to 5 days.
Freezing Instructions
- Transfer clotted cream to a freezer-safe container.
- Seal tightly to prevent freezer burn.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before using.
Using not ultra-pasteurized heavy cream ensures the clotted cream thickens properly, as ultra-pasteurized cream won't yield the same rich texture.
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