Clotted Cream Recipe

Heavy cream: The main ingredient for clotted cream, providing the rich, creamy texture. Unpasteurized cream is preferred for authenticity, but pasteurized can be used if necessary.

When making clotted cream, it's essential to use unpasteurized heavy cream if possible, as it yields a richer and more authentic flavor. Ensure the baking dish you use is shallow to allow for even cooking and optimal formation of the thick layer on top. After the 12-hour cooking period, let the dish cool gradually to room temperature before refrigerating. This gradual cooling helps in forming a better texture. When scooping off the clotted cream, be gentle to avoid mixing it with the liquid underneath, which can alter the consistency.

• heavy cream - Substitute with whipping cream: Whipping cream has a similar fat content and can be used to achieve a similar texture and richness.

• heavy cream - Substitute with mascarpone cheese mixed with milk: Mascarpone cheese has a creamy texture and when mixed with milk, it can mimic the consistency of heavy cream.

• heavy cream - Substitute with full-fat coconut milk: For a dairy-free option, full-fat coconut milk provides a rich and creamy texture similar to heavy cream.

• heavy cream - Substitute with cream cheese mixed with milk: Cream cheese can be blended with milk to create a thick, creamy substitute for heavy cream.

• Once you have scooped off the clotted cream, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Store the container in the refrigerator. Clotted cream can typically last up to 5 days when kept chilled.
• If you wish to extend its shelf life, consider freezing the clotted cream. Place it in a freezer-safe container, ensuring there's minimal air space to avoid freezer burn.
• Label the container with the date of freezing. This will help you keep track of its freshness.
• When ready to use, thaw the clotted cream in the refrigerator overnight. Avoid thawing at room temperature to maintain its texture and quality.
• Once thawed, give it a gentle stir to restore its creamy consistency. Do not refreeze after thawing, as this can affect the texture and flavor.
• For best results, use the clotted cream within one month of freezing. This ensures you enjoy its rich, luxurious taste at its peak.

• Gently warm the clotted cream in a saucepan over low heat. Stir occasionally to ensure even heating and prevent scorching.

• 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 to avoid overheating and ensure even warming.

• For a more luxurious touch, spread the clotted cream on a baking sheet and warm it in a preheated oven at 200°F (93°C) for about 5-10 minutes. This method can help maintain its rich texture.

• Oven: Used to maintain a consistent low temperature for the long cooking process.

• Shallow baking dish: Provides a large surface area for the cream to cook evenly.

• Refrigerator: Essential for cooling the cream and allowing the clotted layer to form.

• Spoon: Used to scoop the thick layer of clotted cream from the top.

• Plastic wrap or lid: Used to cover the dish while it refrigerates to prevent contamination.

• Container: For storing the clotted cream after it has been separated from the liquid.

Use a slow cooker: Instead of the oven, use a slow cooker on the low setting for 12 hours. This frees up your oven and saves monitoring time.

Batch preparation: Make a larger batch of heavy cream to have clotted cream ready for multiple uses, reducing the need for frequent preparation.

Pre-schedule: Start the process in the evening so the 12-hour cooking time occurs overnight, and the cooling and refrigeration happen during the day.

Quick cooling: Place the dish in a cool water bath to bring it to room temperature faster before refrigerating.