Clotted Cream
Make this traditional Cornish and Devonshire treat in half the time than the traditional method.
Servings
20
Ready In:
12-13hrs
Good For:
Tea-time
Country of Origin:
United Kingdom
Inroduction
About this Recipe
Sometimes called Devonshire cream or Cornish clotted cream, depending on the region it is made, this cream has a thick creamy buttery consistency that is often served with jam on scones.
The folk from Cornwall serve their scones with jam first and then the clotted cream on top, whereas the folk from Devonshire serve their cream first and then the jam on top.
Ingredients
- 1 liter heavy cream
- 2 tbsp butter
Making clotted cream relies on a high-fat content. Since many countries outside of the United Kingdom don’t have as much fat in their cream it is then necessary to add the required amount of fat through the introduction of butter. In this method, we will use the stovetop to make the cream.
Step by Step Instructions
Step 1
Pour the cream into the saucepan, once that is done then add the unsalted butter to the cream.
At this time turn on the stovetop to medium-high
Step 2
Bring the mixture to a gentle rolling boil, stirring often to prevent the cream scorching on the bottom of the saucepan.
Step 3
Some recipes suggest cooking the cream for 30 minutes, however, I found that for the best results, 45 minutes to an hour works best and will yield a fuller and denser cream with minimal whey.
During the cooking process, small clots will form which is part of the process. The cream should reduce between a ¼ and a 1/3 in volume and have the consistency of custard.
To test if the cream is ready it should coat the spatula or spoon.
Step 4
Now pour the hot cream in a shallow baking dish and the cream should be about 2 inches deep. Let it cool down for about 20 minutes then place in the refrigerator for 12 hours.
Step 5
After 12 hours remove it from the refrigerator and there you have it, PERFECT clotted cream that will make any person from Cornwall or Devon proud.
Transfer the clotted cream to a jar and keep it in the refrigerator. It should last for one and a half weeks.