Here's everything you need to know about English clotted cream, how to serve it, and how you can make clotted cream yourself.
What is Clotted Cream?
Clotted cream is a type of cream that is popular in England and other parts of the United Kingdom.
Along with scones, patries, fruit, and tea, clotted cream is a popular tea party food for afternoon tea.
Related: Here's the difference between afternoon tea and high tea.
It is made by heating unpasteurized full-fat cow's milk until a thick layer of cream forms on the surface, which is then left to cool and "clot" or thicken further.
The cream is traditionally served with scones and jam as part of a classic British cream tea. It has a rich, silky texture and a slightly nutty, buttery flavor that sets it apart from other types of cream. Clotted cream is also sometimes known as Devonshire cream or Cornish cream, after the regions in which it is commonly produced.
What does clotted cream taste like?
Clotted cream is often described as rich and buttery, with a subtle hint of sweetness. It has a distinctively velvety texture that melts in your mouth. When spread on scones or other baked goods, it adds a luscious and creamy element to the overall taste experience.
Devonshire clotted cream is made in the county of Devon, in the south-west of England, and is slightly thicker and more buttery in flavor than Cornish cream.
Cornish cream, as the name suggests, is made in the county of Cornwall and is slightly softer and lighter in texture than Devonshire cream. Both types of clotted cream are highly regarded and enjoyed throughout the UK and beyond.
How to use clotted cream
Clotted cream is traditionally served with scones, along with jam or honey, as part of a classic British cream tea.
It is also used as a topping for desserts, such as pies and cakes, and as a luxurious addition to coffee or hot chocolate.
How To Make Clotted Cream
Making clotted cream at home is totally doable, but it is a bit time-consuming.
You'll need milk, a cheesecloth and patience.
This recipes requires "raw" milk which might be difficult to find in some areas. If you are unable to find this milk, you can use cream instead.
Now you can go enjoy scones and clotted cream with this clotted cream recipe.
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- Total Time: 12 hours 5 minutes
Clotted cream is a staple at tea parties and served with scones. While this recipe is time-consuming, most of the time spent is hands-off.
- 2 quarts (1.9 liters) of unpastuerized milk (see note)
- cheesecloth or fine-mesh strainer
- wide, shallow baking dish or ovenproof dish
- Preheat oven to 180 F (80 C)
- Pour the milk into the baking dish, ensuring that it is spread evenly.
- Place the dish in the oven and leave it to cook for approximately 12 hours, until the cream has formed a thick layer on top of the milk. The exact cooking time may vary depending on your oven, the size of your dish, and the fat content of the milk.
- Once the cream has formed a thick layer, remove the dish from the oven and leave it to cool to room temperature.
- Cover the dish with a piece of cheesecloth or a fine-mesh strainer and leave it in the refrigerator for several hours or overnight. This will allow the cream to thicken further and any excess liquid to drain away.
- Carefully remove the thickened cream from the top of the dish using a spoon or spatula. It should have a thick, smooth texture and a rich, buttery flavor.
- Store the clotted cream in an airtight container in the refrigerator for up to one week.
- If unpasteurized milk is not available, you can try using heavy cream instead. Simply pour the cream into a wide, shallow dish and follow the same cooking and cooling instructions.
- Prep Time: 5 minutes
- Cook Time: 12 hours
Keywords: clotted cream recipe, clotted cream, tea party recipes
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