This British decadence is cooked low and slow in the oven and is simply delicious spread on warm biscuits or scones and get topped with preserves or jam.
Happy February Folks! I’m back this month to share with you how to make clotted cream. I know, I know. It doesn’t sound too appetizing but it is the most delicious things you’ll ever taste. It has the consistency of softened, thick cream cheese. It’s creamy, silky, rich, decadent and slightly sweet with an almost nutty profile. You just have to try it!!!
HOW TO MAKE CLOTTED CREAM
It’s not super popular here in the US but oh how I which it were!!! So you have to make it yourself which is a breeze. Clotted cream is traditionally made in the South West of England and is often spread on top of scones along with jam. Last spring, I had some girlfriends over to enjoy afternoon tea so I wanted to learn how to make clotted cream to go with the scones.
After researching, I found that it only uses 1 ingredient, takes very little effort to make and the most you’ll need is a great deal of some inactive prep time. You’ll want to start this recipe 2 days before you’ll actually use it. The recipe starts and ends with the best heavy whipping cream you can find from your local dairy farmer. I used Calder Brothers.
The cream is slowly heated for 12 hours, then cooled for another 8 hours or overnight. This process causes the cream to separate with the richest and fattiest part on top and the liquid on the bottom. Now you’ve learned how to make clotted cream. How easy was that?!?!?!?!?
Oh and that liquid that’s left on the bottom is not wasted. You’ll use it to make your homemade scones which I’ll show you later. Save it in the fridge for up to a few days or freeze it for later.
But for now, all you need is a warm scone from your local bakery and some preserves or jam to get the full experience!! Let me tell you!!! This is like the world’s creamiest butter. Some may even say that it’s better than butter. It is truly amazing!! Hope you’ll try it!! Say Grace and enjoy!!
How To Make Clotted Cream {Devonshire Cream}
Ingredients
- 4 c best heavy cream preferably not ultra-pasteurized but super hard to find in the US; however, I have had much success with pasteurized heavy whipping cream
Instructions
- Preheat oven to 175-200 degrees.
- Pour whipping cream into a shallow dish. I use an 8×12 dish. You want the liquid to come up no higher than 1-2 inches.
- Place in preheated oven and set your timer for 12 hours. Go to sleep.
- Remove from the oven and set on the counter for at least one hour to cool.
- Cover with plastic wrap and place in the refrigerator for at least 8 hours and go to work.
- Remove plastic wrap and pull back the buttery crust placing it into a bowl for serving.
- Pour liquid into a bowl and save to make scones.
- Enjoy on biscuits or scones with jam or preserves. Say Grace and enjoy!
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