Clotted Cream Recipe

Heavy cream: This is the sole ingredient needed for clotted cream. Ensure it is not ultra-pasteurized to achieve the desired thick and creamy texture.

When making clotted cream, it's crucial to use not ultra-pasteurized heavy cream. Ultra-pasteurized cream has been heated to a higher temperature, which affects its ability to form the thick, luxurious texture that is characteristic of traditional clotted cream. Additionally, ensure the cream is about 1-2 inches deep in the shallow baking dish to allow for even cooking. Patience is key; do not stir or move the cream during the 12-hour cooking process. This undisturbed time allows the cream to develop its signature clots. After cooling and refrigeration, gently scoop the thickened layer to avoid mixing it with the liquid underneath, which can be repurposed for baking.

• not ultra-pasteurized heavy cream - Substitute with pasteurized heavy cream: Pasteurized heavy cream can be used if you can't find the not ultra-pasteurized version. It may not yield the exact same texture but will still work.

• not ultra-pasteurized heavy cream - Substitute with whipping cream: Whipping cream has a slightly lower fat content but can be used in a pinch. The clotted cream may be a bit lighter in texture.

• not ultra-pasteurized heavy cream - Substitute with crème fraîche: Crème fraîche has a similar rich and creamy texture, making it a good alternative. It may have a slightly tangier flavor.

• not ultra-pasteurized heavy cream - Substitute with mascarpone cheese: Mascarpone cheese is rich and creamy, similar to clotted cream. It can be used as a substitute, though it has a slightly different flavor profile.

• To keep your clotted cream fresh, transfer it to an airtight container. This will help maintain its creamy texture and prevent any unwanted flavors from seeping in.

• Store the container in the coldest part of your refrigerator. The ideal temperature is between 35°F and 40°F (1.6°C to 4.4°C). This ensures the clotted cream remains thick and luscious.

• If you plan to enjoy your clotted cream within a week, refrigeration is perfectly fine. Just make sure to use a clean spoon each time to avoid contamination.

• For longer storage, consider freezing. Spoon the clotted cream into smaller, freezer-safe containers. This way, you can thaw only what you need without compromising the rest.

• Before freezing, cover the surface of the clotted cream with a layer of plastic wrap. This extra step helps prevent ice crystals from forming, which can alter the texture.

• Label each container with the date of freezing. Clotted cream can be frozen for up to 3 months, but for the best flavor and texture, try to use it within 1-2 months.

• When ready to use, thaw the clotted cream in the refrigerator overnight. Avoid thawing at room temperature, as this can cause the cream to separate.

• Once thawed, give the clotted cream a gentle stir to restore its smooth consistency. If it appears slightly grainy, a quick whisk can help bring it back to its original state.

• Enjoy your clotted cream on scones, biscuits, or even as a luxurious topping for desserts. Its rich, buttery flavor is sure to elevate any dish.

• Gently warm the clotted cream in a small saucepan over low heat. Stir occasionally to ensure even heating, but be careful not to overheat, as this can alter the texture.

• Place the clotted cream in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir gently until warmed through.

• Microwave the clotted cream in short bursts of 10-15 seconds, stirring in between each burst to ensure it heats evenly and doesn't separate.

• If you prefer a more rustic approach, spread the clotted cream on a slice of bread or scone and toast it lightly in a toaster oven until just warmed.

• Oven: Used to maintain a low, consistent temperature for cooking the cream over 12 hours.

• Shallow baking dish: Holds the heavy cream and ensures it is spread out to the right depth for proper clotted cream formation.

• Refrigerator: Cools the cooked cream to help the clotted layer form.

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

• Jar or serving dish: Stores the clotted cream for serving or future use.

• Plastic wrap or lid: Covers the dish while it cools in the refrigerator to prevent contamination.

Use a slow cooker: Instead of using the oven, set your heavy cream in a slow cooker on low for 12 hours. This method is more energy-efficient and frees up your oven.

Batch preparation: Make a larger batch of clotted cream by using multiple shallow dishes at once. This way, you can store extra for future use.

Overnight method: Start the process in the evening so the 12-hour cooking time occurs overnight. This allows you to move directly to the cooling and refrigeration steps in the morning.

Use a timer: Set a timer to remind you when the 12 hours are up, ensuring you don't overcook the cream.