Clotted Cream
User Reviews
5
Clotted Cream
Description
Clotted Cream is made by gently baking heavy cream (avoid ultra-pasteurized) at a low temperature (around 180°F) in a shallow baking dish placed inside a larger dish filled with hot water. This gentle water bath heat treatment lasts for 10-12 hours, allowing a thick golden skin to form atop the cream.
After baking, the cream cools for an hour and then chills undisturbed in the refrigerator for about 8 hours. The thick clotted cream layer is carefully scraped off, mixed with some of the remaining liquid to achieve a spreadable consistency, and stored chilled in small containers.
The flavor is rich and creamy with a velvety texture topped by a distinctive golden crust. This method is the traditional preparation and best when organic or unpasteurized cream is available. It is ideal as a luxurious accompaniment to baked scones or as a rich topping for desserts.
Plan for about 24 hours from start to finish, considering oven safety and temperature, and keep clotted cream refrigerated for up to a week.
Ingredients
- 1 pint heavy whipping cream (NOT ultra-pasteurized)
Instructions
- Preheat oven to 180 degrees F.
- Pour heavy cream into an 8" by 8" baking dish or something similar.
- Place baking dish into a larger 13" by 9" inch dish and fill outer dish with hot water about 1/2 way up sides.
- Place baking dish in the center of the oven, uncovered and bake for 10-12 hours. Cream will have a dark golden skin and appear wrinkled.
- Remove baking dish from the oven and allow to cool about 1 hour. Place in the refrigerator for an additional 8 hours undisturbed.
- Remove baking dish from the refrigerator. Carefully scrape the top layer of the cream or "clout" off the top and place in a mixing bowl. There will be some liquid left. Reserve it to thin the cream if necessary.
- Mix the cream so that the yellow crusty parts mix in with the white cream and add any reserved liquid to the clotted cream to achieve a spreadable consistency.
- Pack clotted cream in small ramekins or a mason jar and refrigerate until ready to use.
Notes
- Use non-ultra-pasteurized heavy cream, preferably organic or unpasteurized.
- Maintain oven temperature near 180°F and use an oven thermometer if needed to avoid overheating.
- Plan for 10-12 hours baking followed by 8 hours chilling for best results.
- Scrape the thick cream layer gently and mix with reserved liquid to reach spreadable texture.
- Store finished clotted cream in small containers refrigerated for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 161kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 13mg | 1% |
| Potassium | 45mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 696IU | 14% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 0.05mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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