Homemade Clotted Cream

For anyone who loves English High Tea you almost certainly have had clotted cream or Devonshire cream with your scones, but did you ever have any idea what it was? If you guessed cream you are right, but how did does it get “clotted?”

It starts with heavy cream and it ends with heavy cream. That’s it. If you whip heavy cream you get whipped cream. If you over whip it you get butter. So whipping is not how you get clotted cream. What’s left in your culinary bag of tricks? You bake the cream! Yes, but very slowly. You have to start with NON ultra pasteurized heavy cream. For you local folks you can use Maple View Farms.

When I first tried this I thought I had failed because I did not make my layer of cream thick enough because I used too big a pan. But it turned out to work anyway. I tried again using a glass pie plate and that worked better.

2 cups heavy cream

1 glass pie plate or ceramic dish

Preheat the oven to 180°.

Pour the cream in the dish. It should be about 1 inch high.

Place in the oven and set the timer for 10 hours.

Take it out of the oven and peel off the skin on the top and discard it. Let the cream cool for an hour and then cover it and refrigerate it for at least 12 hours. The liquid will separate. Scrape the solids out and separate it from the liquid. You can use the leftover liquid to bake with, or just discard it. Mix the solids to smooth it out and there you have clotted cream.



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