Clotted cream is a thick, rich dairy delicacy that forms the cornerstone of traditional British afternoon tea. This luxurious cream, with its distinctive golden crust and velvety texture, transforms simple scones and jam into an elegant culinary experience. While authentic clotted cream traditionally comes from Devon and Cornwall, you can create this indulgent treat at home using just heavy cream and patience. The process involves gently heating cream to allow the fat to separate and form the characteristic thick layer that makes clotted cream so irresistible.
Ingredients and How to Make
Essential Ingredients
For Basic Clotted Cream:
- 2 cups heavy whipping cream (minimum 35% fat content)
Equipment Needed:
- Wide, shallow baking dish (ceramic or glass)
- Oven thermometer for accuracy
- Fine-mesh strainer
- Clean kitchen towel
- Airtight storage container
Traditional Oven Method Instructions
Preparation (5 minutes):
- Preheat oven to 180°F (82°C) – use an oven thermometer to verify temperature
- Pour heavy cream into shallow baking dish, ensuring depth doesn’t exceed 2 inches
- Place dish on center oven rack for even heat distribution
Cooking Process (12-24 hours):
- Heat cream in oven for 12-24 hours without opening door frequently
- Look for golden, wrinkled surface skin indicating proper clotting
- Cream beneath should thicken to soft butter consistency
- Avoid temperature fluctuations that disrupt clotting process
Cooling and Setting (3-4 hours):
- Remove from oven and cool at room temperature for 2-3 hours
- Refrigerate overnight to fully set the clotted layer
- Gently separate thick layer from liquid underneath using slotted spoon
- Reserve liquid for coffee or baking use
Alternative Slow Cooker Method
Pour cream into slow cooker on lowest setting (around 180°F) for 8-12 hours with lid slightly ajar. This method offers more consistent temperature control and works well for larger batches. Check periodically to ensure steady temperature and proper surface skin formation.
Tips for Perfect Results
Cream selection matters: Choose the highest fat content cream available, preferably from local dairies or organic sources. Avoid ultra-pasteurized varieties that resist proper clotting due to protein changes from high-heat processing.
Temperature consistency: Invest in accurate oven thermometer and avoid opening oven door unnecessarily. Small temperature variations can prevent proper clotting or cause texture problems.
Patience yields quality: Don’t rush the process by increasing temperature. Gentle, prolonged heating creates the smooth, luxurious texture that defines quality clotted cream. Plan ahead and allow full time for proper development.
Conclusion
Making clotted cream at home requires minimal ingredients but maximum patience for authentic results. The key lies in maintaining consistent low heat over extended periods, allowing cream’s natural fats to separate and form the characteristic thick layer. With proper technique and quality ingredients, homemade clotted cream rivals commercial versions while providing the satisfaction of creating this traditional British delicacy in your own kitchen.
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