Clotted Cream Recipe

Heavy cream: The foundation of clotted cream, providing the rich and creamy texture essential for this recipe. Ensure it is not ultra-pasteurized for optimal results.

To achieve the best results, ensure that the heavy cream you use is not ultra-pasteurized. Ultra-pasteurization can affect the cream's ability to form the thick, luxurious layer that defines clotted cream. Additionally, using a shallow baking dish helps to create a more even layer of cream, which is essential for consistent texture. When scooping the clotted cream after chilling, be gentle to avoid mixing in the liquid underneath, as this can dilute the rich, creamy consistency.

• not ultra-pasteurized heavy cream - Substitute with pasteurized heavy cream: While not ideal, pasteurized heavy cream can be used if you cannot find the non-ultra-pasteurized version. The main difference is that ultra-pasteurization involves heating the cream to a higher temperature, which can affect the texture and flavor. Pasteurized heavy cream will still work but may not yield the same rich, thick consistency.

• not ultra-pasteurized heavy cream - Substitute with double cream: Double cream has a higher fat content (around 48%) compared to heavy cream (around 36%), which can help achieve a similar thick and rich texture. However, it may be harder to find in some regions.

• not ultra-pasteurized heavy cream - Substitute with crème fraîche: Crème fraîche has a similar fat content and can provide a rich, creamy texture. It also has a slightly tangy flavor, which can add a unique twist to your recipe.

• not ultra-pasteurized heavy cream - Substitute with mascarpone cheese: Mascarpone is a rich, creamy cheese that can mimic the texture of clotted cream. It is thicker and has a slightly sweet flavor, making it a good alternative in desserts.

• To store your freshly made 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 fridge.

• Keep the container in the coldest part of your refrigerator, ideally at a temperature of 35-40°F (1.6-4.4°C). Properly stored, your clotted cream can last up to 5 days.

• If you plan to enjoy your clotted cream over a longer period, freezing is an excellent option. Spoon the cream into a freezer-safe container, leaving a bit of space at the top to allow for expansion.

• For best results, cover the surface of the clotted cream with a piece of plastic wrap before sealing the container. This extra layer helps to prevent ice crystals from forming on the cream.

• Label the container with the date of freezing to keep track of its freshness. Clotted cream can be frozen for up to 3 months without significant loss of quality.

• When you're ready to use your frozen clotted cream, transfer it to the refrigerator to thaw slowly. This gradual thawing process helps to preserve its luxurious texture.

• Once thawed, give the clotted cream a gentle stir to reincorporate any separated liquid. Avoid using a whisk or electric mixer, as this can alter the texture.

• If you notice any changes in color, texture, or smell, it's best to discard the clotted cream. Freshness is key to enjoying its delightful flavor and creamy consistency.

• For an extra touch of indulgence, serve your clotted cream with freshly baked scones, a dollop of strawberry jam, or as a luxurious topping for desserts like fruit tarts and pancakes.

• Gently warm the clotted cream in a saucepan over low heat. Stir occasionally to ensure even heating, but be careful not to let it boil or scorch.

• 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 without separating.

• Preheat your oven to 250°F (120°C). Place the clotted cream in an oven-safe dish, cover with foil, and warm for about 10-15 minutes, checking occasionally to avoid overheating.

• For a quick method, use a warm water bath. Place the container of clotted cream in a larger bowl filled with warm water. Stir occasionally until the cream reaches the desired temperature.

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

• Baking dish: Holds the heavy cream while it bakes in the oven, ensuring even heat distribution.

• Refrigerator: Used to chill the baked cream, allowing the clotted cream to thicken and set properly.

• Spoon: Essential for scooping the thick layer of clotted cream from the top after it has set.

• Jar: Ideal for storing the clotted cream once it has been separated from the liquid.

• Plastic wrap: Used to cover the baking dish while it chills in the refrigerator, preventing any unwanted odors or contamination.

Use a slow cooker: Instead of baking for 12 hours, set your heavy cream in a slow cooker on low for the same duration.

Plan ahead: Start the process in the evening so the clotted cream can bake overnight and chill during the day.

Batch preparation: Make a larger batch to save time on future uses; clotted cream stores well in the fridge.

Use a thermometer: Ensure the oven or slow cooker maintains a consistent 180°F (82°C) to avoid any guesswork.