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How to Make Homemade Clotted Cream

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How to Make Homemade Clotted Cream 


clotted cream recipe - www.iamafoodblog.com
clotted cream recipe - www.iamafoodblog.com
I love clotted cream. If you haven’t had it, it’s kind of like a mix between whipped cream and whipped butter, but with a deeper flavor. It’s thick, it’s creamy, and it’s absolutely dreamy on scones warm from the oven. Clotted cream and scones have always been my favorite part of afternoon tea. I’m obsessed with it. So much so that sometimes, for a treat, Mike and I will go on a little afternoon date to a little British themed teahouse here in town for scones and clotted cream.
I never dreamed that I could make clotted cream, also known as Devonshire cream, at home. They do sell tiny jars of Devonshire cream at fancy stores (like Whole Foods), but save your money friends because those jars of cream are nothing like the real thing. Dare I say they’re disgusting? Instead, buy a quart of good quality, organic whipping cream, and make your own, at home!
I didn’t think it was possible, but one day, Mike and I had this lovely little conversation:
Mike: You should make clotted cream.
Me: Dude, I don’t know how to make clotted cream!
Mike: Baby, I love you, but if we have to go to Secret Garden one more time to feed your clotted cream addiction, I might just go crazy.
Me: Yeah, I know it’s not really your scene (the scene there is more octogenarian than our normal hangouts)…but they have clotted cream to go! We can just buy it and have it at home?
Mike: If they can make clotted cream, you can make clotted cream.
That got me thinking. It was true! The teahouse here doesn’t source their clotted cream from some mystical clotted cream wholesaler – trust me, I know because I’ve done the google searches. Mike was right! They make their clotted cream in house. So, theoretically, if they could do it, we could do it. Mike did some googling and came across this recipe (by a Canadian!)
It sounded impossibly easy and too good to be true. Was I really one ingredient and 2 days away from my own unlimited source of clotted cream?! Mike and I immediately went out to find some non-ultra pasteurized cream. I popped it into the oven and the next day, there it was! The top of the cream had solidified into something resembling clotted cream. It just needed a little while in the fridge before it was ready.
It was so incredibly satisfying to scoop off that top layer of chilled cream. I whipped it up to give it some body and had some immediately on toast, with jam and a generous sprinkle of flaky sea salt. It was SO GOOD. Maybe even better that the clotted cream from the teahouse? We did a side by side taste test (yup, Mike and I went to the teahouse one last time to get some takeout clotted cream) and the difference was indiscernible. Mike felt that the store made version was saltier, which makes sense, considering that I didn’t salt ours at all. It was also a touch more whipped. Salt and whip away to your preference, you’re this close to homemade clotted cream!
toast and clotted cream for everyone!
xoxo steph
PS – That last shot is clotted cream with a bit of powdered strawberries and gold flecks!
clotted cream recipe - www.iamafoodblog.com
Preheat your oven to 170°F.
Pour the cream into a deep casserole dish that has a cover that can go into the oven. You’re aiming for a deep dish so that the cream is about 2 to 2.5 inches deep when poured in. I used a casserole dish with a glass cover, kind of like an old school pyrex type thing. Cover the dish and place in the oven for 10 to 12 hours, or overnight, which is what I did.
The next day (or 10 to 12 hours later), remove the casserole from the oven and let cool to room temperature before placing in the fridge for a minimum of 8 hours, or overnight.
Skim off the top, slightly golden, thickened layer. This is your clotted cream! There will be another layer under the slightly yellow layer that is creamy and thick like sour cream – this is clotted as well, but with a bit more moisture in it. Skim that off as well. Use a stand or hand mixer and whip up the the two kinds of cream until thick. Serve chilled and enjoy! I love it on scones, toast (SO GOOD), cake, basically anything or everything!
The clotted cream should keep in the fridge for up to 5 days, covered.
Notes: Be sure that your cream isn’t ultra pasteurized – double check while you’re buying the cream. If it is ultra pasteurized, it’ll say on the carton/bottle.
The original recipe just stirred the cream together, which I think would work as well, but I wanted a more smooth, whipped consistency.

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