Clotted Cream Recipe

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

When pouring the heavy cream into the shallow baking dish, ensure it is spread evenly to promote uniform thickening. Using a dish with a larger surface area can help achieve a better clotted cream texture.

• not ultra-pasteurized heavy cream - Substitute with pasteurized heavy cream: Pasteurized heavy cream can be used if you cannot find non-ultra-pasteurized. It may not yield the exact same texture but will still work for making clotted cream.

• not ultra-pasteurized heavy cream - Substitute with double cream: Double cream has a higher fat content and can be used as a substitute. It will give a rich and creamy texture similar to clotted cream.

• not ultra-pasteurized heavy cream - Substitute with crème fraîche: Crème fraîche has a tangy flavor and a thick consistency, making it a good alternative for clotted cream in some recipes.

• not ultra-pasteurized heavy cream - Substitute with mascarpone cheese: Mascarpone cheese is rich and creamy, and can be mixed with a bit of heavy cream to mimic the texture of clotted cream.

• Once your clotted cream has thickened and you've spooned it into a jar, ensure the jar is tightly sealed to maintain freshness.
• Store the jar in the refrigerator. The clotted cream can be kept in the fridge for up to 5 days.
• For longer storage, you can freeze the clotted cream. Transfer it into an airtight container, leaving some space at the top for expansion.
• Label the container with the date before placing it in the freezer. Clotted cream can be frozen for up to 3 months.
• When you're ready to use the frozen clotted cream, transfer it to the refrigerator and let it thaw slowly overnight.
• Once thawed, give it a gentle stir to restore its creamy texture. Avoid refreezing clotted cream after it has been thawed.
• For best results, use a clean spoon each time you scoop out clotted cream to prevent contamination and extend its shelf life.

• Gently warm the clotted cream in a double boiler. Place the clotted cream in a heatproof bowl over 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 it in 10-second intervals, stirring in between to ensure it warms evenly. Be cautious not to overheat, as it can alter the texture.

• Warm it in a saucepan over low heat. Place the clotted cream in a small saucepan and heat gently, stirring frequently to prevent sticking and ensure even warming. This method allows for better control over the temperature.

• If you prefer a more rustic approach, place the clotted cream in a heatproof jar and submerge it in a pot of hot water. Let it sit until it reaches the desired warmth, ensuring the water does not boil to avoid overheating.

• For a quick and easy method, place the clotted cream in a heatproof dish and set it in a warm oven (around 150°F or 65°C) for a few minutes. Keep an eye on it to prevent overheating and stirring occasionally for even warmth.

• Oven: Used to bake the heavy cream at a low temperature for an extended period, which is essential for forming clotted cream.

• Shallow baking dish: Holds the heavy cream while it bakes in the oven, allowing for even heat distribution.

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

• Spoon: Utilized to transfer the thickened clotted cream into a jar, leaving the liquid behind.

• Jar: Stores the finished clotted cream, keeping it fresh and ready for use.

• Plastic wrap or lid: Covers the baking dish while it refrigerates, preventing any unwanted flavors or contaminants from affecting the cream.

Use a slow cooker: Instead of baking for 12 hours, use a slow cooker on low for the same duration. This frees up your oven and requires less monitoring.

Batch preparation: Make multiple batches at once and store them. Clotted cream keeps well in the refrigerator for up to two weeks.

Pre-chill the cream: Start with chilled cream to reduce cooling time after baking, speeding up the process before refrigeration.

Shallow dish choice: Use a wide, shallow dish to increase surface area, which can help the cream thicken more efficiently.