Clotted Cream Recipe

Heavy cream: The main ingredient for this recipe, providing the rich and creamy base for the clotted cream.

To achieve the best results, ensure that the heavy cream you use is not ultra-pasteurized. Ultra-pasteurization can affect the texture and flavor of the clotted cream. Additionally, when scooping the thick layer of clotted cream after refrigeration, be gentle to avoid mixing in the liquid whey that settles at the bottom. This will help maintain the rich, creamy consistency that is characteristic of traditional clotted cream.

• 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 clotted cream may not set as well, but it will still be rich and creamy.

• not ultra-pasteurized heavy cream - Substitute with crème fraîche: Crème fraîche has a similar texture and richness, making it a good alternative. It will provide a slightly tangier flavor but can mimic the creaminess of clotted cream.

• not ultra-pasteurized heavy cream - Substitute with mascarpone cheese: Mascarpone cheese offers a thick, creamy texture similar to clotted cream. It is slightly sweeter and can be used in a pinch for a similar mouthfeel.

• not ultra-pasteurized heavy cream - Substitute with double cream: Double cream, if available, is an excellent substitute as it has a high fat content similar to heavy cream, providing the necessary richness for clotted cream.

• Once you've scooped the clotted cream into a jar or serving dish, ensure it's covered tightly with a lid or plastic wrap to maintain its freshness.
• Store the clotted cream in the refrigerator. It will keep well for up to 5 days, retaining its rich and luxurious texture.
• If you wish to freeze the clotted cream, transfer it to an airtight container. This will prevent any unwanted freezer odors from seeping in.
• When freezing, it's best to portion the clotted cream into smaller containers. This way, you can thaw only what you need, preserving the rest for future indulgence.
• Label the containers with the date of freezing to keep track of its freshness. Clotted cream can be frozen for up to 3 months without compromising its quality.
• To thaw, move the container from the freezer to the refrigerator and let it defrost slowly overnight. This gradual thawing process helps maintain its creamy consistency.
• Once thawed, give the clotted cream a gentle stir to restore its smoothness before serving. Avoid refreezing to maintain the best texture and flavor.

• Preheat your oven to 300°F (150°C). Place the clotted cream in an oven-safe dish and cover it with aluminum foil. Heat for about 10-15 minutes until it reaches the desired temperature. Be careful not to overheat, as this can alter the texture.

• Use a double boiler method by placing the clotted cream in a heatproof bowl over a pot of simmering water. Stir gently and heat until warm. This method ensures even heating without scorching.

• For a quick reheat, use the microwave. Place the clotted cream in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on low power for 15-20 seconds, stir, and repeat if necessary. Be cautious to avoid overheating.

• If you prefer a stovetop method, place the clotted cream in a small saucepan over low heat. Stir continuously until it reaches the desired warmth. This method requires constant attention to prevent burning.

• For a more rustic approach, place the clotted cream in a heatproof jar and immerse it in a pot of hot water. Let it sit until it warms up, stirring occasionally. This method is gentle and helps maintain the cream's texture.

• Oven: Used to maintain a consistent low temperature for cooking the cream over an extended period.

• Oven-safe dish: Holds the heavy cream while it cooks in the oven, ensuring even heat distribution.

• Refrigerator: Used to chill the cooked cream, allowing the clotted cream to form properly.

• Spoon: Essential for scooping the thick layer of clotted cream from the top after chilling.

• Jar or serving dish: For storing or presenting the clotted cream once it has been separated from the liquid.

• Plastic wrap or lid: Used to cover the dish while it chills in the refrigerator, preventing contamination and drying out.

Use a slow cooker: Instead of the oven, use a slow cooker to maintain a consistent low temperature for heavy cream.

Prep in advance: Start the process in the evening so the clotted cream can cook overnight and chill during the day.

Batch processing: Make a larger batch of clotted cream to save time on future preparations.

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

Use a shallow dish: A shallow dish allows the cream to cook more evenly and reduces overall cooking time.