Clotted Cream Recipe

Heavy cream: The base of the clotted cream, providing the rich and creamy texture essential for this recipe.

When pouring the heavy cream into the baking dish, ensure it is evenly distributed to maintain a consistent thickness. This helps in achieving a uniform clotted cream layer. Additionally, using a dish with a larger surface area can expedite the baking process, as it allows for more even heat distribution.

• not ultra-pasteurized heavy cream - Substitute with pasteurized heavy cream: Pasteurized heavy cream can be used if not ultra-pasteurized is unavailable. It will still thicken, though the texture might be slightly different.

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

• not ultra-pasteurized heavy cream - Substitute with mascarpone cheese: Mascarpone cheese offers a thick and creamy consistency, closely mimicking the texture of clotted cream.

• not ultra-pasteurized heavy cream - Substitute with double cream: Double cream has a higher fat content and can be used to achieve a similar richness and thickness as clotted cream.

• To store your clotted cream, transfer it into an airtight container. This will help maintain its rich, creamy 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 of 40°F (4°C) or lower. This ensures that the clotted cream remains fresh and safe to consume.
• Use the clotted cream within 5 days for the best flavor and texture. After this period, the quality may start to decline.
• If you wish to freeze 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 to prevent freezer burn, which can affect the taste and texture of the clotted cream.
• Label the container with the date of freezing. This helps you keep track of how long it has been stored.
• For optimal quality, use the frozen clotted cream within 3 months. While it can be stored longer, the texture may change slightly.
• When ready to use, thaw the clotted cream in the refrigerator overnight. Avoid thawing at room temperature to maintain its creamy consistency.
• After thawing, give the clotted cream a gentle stir to restore its smooth texture before serving.

• Gently warm the clotted cream in a double boiler. Place the cream in a heatproof bowl over a pot of simmering water, stirring occasionally until it reaches the desired temperature. This method ensures even heating without scorching.

• Use a microwave on low power. Place the clotted cream in a microwave-safe dish and heat in 10-second intervals, stirring in between to prevent overheating. This method is quick but requires careful attention to avoid curdling.

• Reheat in a saucepan over low heat. Place the clotted cream in a small saucepan and warm it gently, stirring constantly to ensure even heating. This method allows for precise control over the temperature.

• Serve at room temperature. If you prefer not to heat the clotted cream, simply let it sit out at room temperature for about 30 minutes before serving. This method preserves the texture and flavor without any risk of overheating.

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

• Baking dish: A shallow dish to hold the heavy cream while it bakes in the oven.

• Refrigerator: Necessary for cooling the baked cream to room temperature and then chilling it to form the clotted cream.

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

• Jar: A container to store the clotted cream once it has been scooped from the baking dish.

• Plastic wrap: Used to cover the baking dish while it chills in the refrigerator.

Use a slow cooker: Instead of baking for 12 hours, set your heavy cream in a slow cooker on low for the same duration. This frees up your oven and saves energy.

Prep in advance: Start the process in the evening so the clotted cream can bake overnight and cool during the day, minimizing active prep time.

Batch processing: Make a larger batch and freeze portions. This way, you only need to go through the lengthy process once but have clotted cream ready for future use.

Use a thermometer: Ensure your oven maintains a steady 180°F (82°C) to avoid any need for adjustments, saving you monitoring time.