Clotted Cream Recipe

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

To achieve the best results for your clotted cream, make sure to use not ultra-pasteurized heavy cream. The ultra-pasteurization process alters the cream's structure, preventing it from thickening properly. Additionally, use a shallow baking dish to ensure even heat distribution, which is crucial for developing that rich, creamy texture. When baking, resist the urge to stir or disturb the cream, as this can interfere with the formation of the clots. After baking, allow the cream to cool to room temperature before refrigerating; this gradual cooling helps set the clotted cream perfectly.

• 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 texture may be slightly different, but it will still work for making clotted cream.

• not ultra-pasteurized heavy cream - Substitute with double cream: Double cream has a higher fat content, which can mimic the richness of clotted cream. It is a good alternative if you are in a region where double cream is more readily available.

• not ultra-pasteurized heavy cream - Substitute with crème fraîche: Crème fraîche has a similar consistency and tanginess, making it a suitable substitute. However, it will impart a slightly different flavor profile.

• not ultra-pasteurized heavy cream - Substitute with mascarpone: Mascarpone cheese can be mixed with a bit of heavy cream to achieve a similar texture and richness. This combination can be a good alternative for clotted cream.

• Store the clotted cream in an airtight container to maintain its freshness. A glass jar with a tight-fitting lid works best.
• Keep the container in the coldest part of your refrigerator, ideally at a temperature below 40°F (4°C). This will help preserve the cream's texture and flavor.
• Use the clotted cream within 5 to 7 days for optimal taste. Beyond this period, the quality may start to deteriorate.
• If you need to freeze the clotted cream, spoon it into a freezer-safe container, leaving some space at the top to allow for expansion.
• Seal the container tightly and label it with the date. This will help you keep track of how long it has been stored.
• Freeze the clotted cream for up to 3 months. While it can be frozen longer, the texture may change slightly.
• When ready to use, thaw the clotted cream in the refrigerator overnight. Avoid thawing at room temperature to prevent any potential spoilage.
• After thawing, give the clotted cream a gentle stir to restore its creamy consistency. Do not refreeze once it has been thawed.

• Gently warm the clotted cream in a double boiler over low heat. This method ensures even heating without scorching the delicate cream.
• Place the clotted cream in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until it reaches the desired temperature.
• If you prefer using a microwave, transfer the clotted cream to a microwave-safe dish. Heat it on low power in 10-second intervals, stirring in between to avoid overheating.
• For a more rustic approach, place the clotted cream in a small saucepan and warm it over the lowest heat setting on your stove. Stir gently and continuously to prevent burning.
• If you have a sous-vide machine, seal the clotted cream in a vacuum bag and immerse it in a water bath set to 140°F (60°C) for about 15 minutes. This method maintains the cream's texture and flavor perfectly.

• Oven: Used to bake the heavy cream at a low temperature for an extended period, allowing it to thicken and form clots.

• Shallow baking dish: Holds the heavy cream in a thin layer to ensure even heating and proper formation of clotted cream.

• Refrigerator: Cools the baked cream to set the clots and separate the thickened cream from the liquid.

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

• Jar: Stores the finished clotted cream for easy access and preservation.

• Aluminum foil or plastic wrap: Used to cover the baking dish while refrigerating to prevent contamination and absorb odors.

Use a slow cooker: Set your heavy cream in a slow cooker on low for 12 hours to free up your oven and save time.

Batch preparation: Make a larger batch of clotted cream and store it in the fridge for up to a week.

Overnight baking: Start baking the cream before bed so it’s ready by morning.

Quick cooling: Place the baking dish in an ice bath to speed up the cooling process before refrigerating.

Pre-measure ingredients: Have your heavy cream measured and ready to go to streamline the process.