Homemade Clotted Cream Recipe

Hey there folks! Today I’m here to introduce you all to the utmost delight of baking���Homemade Clotted Cream Recipe, also known as ‘heaven on a scone’! This delightful goody is essentially a type of thick cream made by indirectly heating full-fat cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. Clotted cream has a delectable, rich, and indulgent flavour, which can transform any dessert from ‘meh’ to ‘Mmm…’ in seconds. This scrumptious treat could be the show-stealer of any tea party, bake sale, or even a cozy Sunday brunch.

Let me give you the chestnut on the fire here���making Homemade Clotted Cream may seem like an intimidating task, but trust me! Terribly easy and all it calls for is just two vital components: a smidgen of patience and good quality heavy cream. Once you’ve experienced the unforgettable, luscious richness of homemade clotted cream, the store-bought counterpart will definitely lose its charm.

• Prep Time: 5 minutes
• Cook Time: 12 hours
• Total Time: 12 hours and 5 minutes
• Servings: 8
• Yield: approximately 1 cup

Alrighty then! Let’s not keep our sweet teeth waiting! Let’s delve right into the process of crafting this milky miracle.

Ingredients & Equipment You’ll Need

• 2 cups of unpasteurized heavy cream
• A roasting pan
• A glass container

The critical aspect here is the cream. For the best clotted cream, always go for heavy, unpasteurized cream. Avoid any cream with additives. In terms of equipment, a wide shallow roasting pan is best for surface area, and a glass container to store your clotted cream once prepared.

How To Make Homemade Clotted Cream Recipe

1. Preheat your oven to 180��F (82��C). This is a slow and low process.
2. Pour the heavy cream into the roasting pan. The cream should be approximately 1 inch deep.
3. Place the pan in the oven and leave it undisturbed for 12 hours. Yes mate, it’s indeed a long game, but I promise it’s worth it!
4. After the 12 hours, the cream will develop a yellowish crust, which is the clotted cream. Carefully remove it from the oven and let it cool.
5. Once cool, cover it with plastic wrap and refrigerate for another 12 hours. After that, your homemade clotted cream is ready to woo your palate.

Tips For The Best Results

• Always use unpasteurized and additive-free cream.
• Don’t disturb the cream while clotting in the oven.

Storage Tips

• Store it in a glass container in the refrigerator, it keeps for about a week.

Frequently Asked Questions

Q: Can I use low-fat milk instead of heavy cream?

A: No, lower fat milk doesn’t work well when it comes to clotted cream.

Q: Is clotted cream similar to whipped cream?

A: Not at all! Clotted cream is thick and rich while whipped cream is light and fluffy.

Q: What can I serve with clotted cream?

A: It goes well with scones, muffins, or fresh fruits.

Q: Can I freeze clotted cream?

A: Yes, you can freeze it for up to 3 months.

Q: Can I make clotted cream in a slow cooker?

A: Yes, you can, it’s a similar method.

Nutritional Facts of Homemade Clotted Cream Recipe

This homemade clotted cream is rich in: Calories: 100g, Fats: 20g, Protein: 1g, Carbs: 2g

So, folks, that’s all she wrote! Homemade Clotted Cream is simple, exquisite, and surely a recipe that brings a touch of luxury to your dining table. Just wait until you spread it on a fresh scone, I guarantee you’ll be on cloud nine! Happy cooking!