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Sunday, December 23, 2012

Homemade Clotted Cream... Yummy!

Over the years whenever my lovely wife has made scones (she has a wide assortment of them in her recipe box), we've usually enjoyed them with butter and jam. 

However, a few weeks ago a British friend clued me into the fact that a proper English Cream Tea must have, at a minimum, scones, clotted cream and strawberry jam.  Butter, it seems, is strictly déclassé.

Since scones were already a staple in our home, and strawberry jam an easily obtainable commodity, I was left to ponder the not-so-yummy sounding 'clotted cream'.

Internet searches provided a little confusion since 'Clotted Cream' and 'Devon Cream' seem to be used both synonymously and as distinct product names.

I frequent an online forum that has a fairly large UK contingent, so I availed myself of their cultural familiarity to ask what I should be enjoying with my scones.

It turns out that a very un-scientific samplingof Brits agree that 'Clotted Cream' and 'Devon Cream' are essentially the same thing, but that, strictly speaking, Devon Cream should really come from Devon (or at least from cream provided by that region's hardy cows).

Once that was settled, I set about trying to find a local source for clotted cream.  Yeah right!

It seems that the stuff is consumed in great quantities throughout the UK, but since it has a very short shelf life, it is hard to find abroad.

Any of you who have seen my annual homemade eggnog posts know where this is headed.  Obviously, I had to find a recipe to make my own clotted cream at home.  

I figured worst case scenario, I waste a couple of cups of cream... it doesn't clot, and I use whatever hasn't evaporated in my morning coffee.  And the best case scenario meant I'd have clotted cream to put on my wife's yummy scones.

And yes, we have strawberry jam... to keep it old school.

It turns out, making clotted cream at home couldn't possibly be easier:

First, pick up a pint or two of unsweetened heavy whipping cream (38% fat content).  The best is unpasteurized, but since that is almost impossible to find these days, the best you can do in most places is to buy pasteurized (but not ultra-pasteurized).

Pour the cream into a casserole dish, cover and place in the oven at 185 degrees F for 12 hours (many ovens shut off at 12 hours, so you can't really do much damage if you forget about it). 

I put mine in the oven after dinner, and by the time I wake up, the oven has shut off and the cream has started to cool. 

At this point you will notice a thick coating floating on top of the cream (kind of like the skin that forms on top of homemade puddings).  That is the start of your clotted cream.  Carefully place the covered dish containing the cream in the refrigerator and leave it for at least 6-8 hours.

At this point, uncover the dish and use a large spoon or spatula to carefuly remove the thick surface substance which is your clotted cream.  Place in an empty condiment jar and keep refrigerated until ready for use.

The rest of the cream left in the dish which didn't clot can be poured into a container for you to enjoy with your coffee or tea (by this point it is probably no more than 10 - 15 %).

Here's how my first batch turned out:

Clotted Cream

If you can get past the name, clotted cream is really a treat.  It is sweeter and creamier than butter, has complex caramel notes in the aftertaste, and when enjoyed on a fresh scone, with a dollop of strawberry jam on top... heaven!

Don't thank me... I'm a giver!  :-)

Posted by David Bogner on December 23, 2012 | Permalink


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Posted by: sarah bronson | Dec 23, 2012 5:20:28 PM

Well done!

We have always considered clotted cream to be the product of Cornwall, the county, and country, across the River Tamar, and birthplace of King Arthur.

Personally I prefer Raspberry jam.

Posted by: chairwoman | Dec 23, 2012 5:49:50 PM

I'm with the Chairwoman. Raspberry is best.

Ignoring the scones momentarily, another amazing to do with clotted cream (this is my mum's invention), is as follows

Alternately layer, starting with brown cane sugar the following in a tall sundae glass:

sprinkle (teaspoon approx) brown sugar in the base.
fresh raspberries
clotted cream
brown sugar
fresh raspberries and strawberries
natural yoghurt,
brown sugar
fresh raspberries and strawberries
clotted cream
repeat to fade.

The brown sugar mascerates the fruit and the resulting juices dribble through the cream and yoghurt. It is a simple but addictive dessert

Posted by: Kiwi Noa | Dec 23, 2012 8:42:52 PM

That does sound quite yummy - but now I need a good scone recipe to accompany :) Can you share one of yours?

Posted by: toby | Dec 24, 2012 8:57:27 AM

OK, OK...I'll have to try some the next time you make it. But mmmm...I want the pecan pie behind it too! :-)

Posted by: Alisha | Dec 24, 2012 10:21:25 AM

Yummy! And here I thought I was the anglophile. It's rather ironic you can purchase it here in America.

Posted by: Marjorie | Dec 25, 2012 2:47:38 PM

And the best recipe for scones p l e a s e ! May I have it. You are a giver after all.

Posted by: Yaffa glass | Dec 25, 2012 3:40:48 PM

Stellar! Thank you for posting. As you may know, I am particularly fond of the combination of tea, scones (skohnz), clotted cream, and lovely preserves (apricot jam is also lovely).

Posted by: At The Back of the Hill | Dec 27, 2012 12:14:14 AM

Oh My Gosh. Sounds like a small piece of heaven. You can find clotted cream in Israel? [My husband travels back and forth from Tel Aviv every month. I'd be thrilled if he found it there and brought some home. Can be done. We send bacon / sausage over with him in his suitcase. Clotted cream could be done, too...]

Posted by: BT | Jan 22, 2013 2:36:54 AM

Good work making clotted cream.... It is truly delicious with scones and strawberry jam!

Now you should try 'Yorkshire Puddings' next time you have a roast (beef, chicken, turkey, ham) with vegetables. Although named 'pudding' they are savoury, and gorgeous!

Yorkshires are incredibly easy to make too... all you need is:

A hot oven
Olive Oil (or sunflower)
Plain Flour (***NOT self raising***!)
Pinch of salt, pinch of pepper.
muffin tray.

Firstly, pop your oven on it's hottest temperature or 220c
Fill the muffin tray with around 2cm of oil in each section and leave in the oven to get hot

Now equal measures of eggs, milk and plain flour (I use half a cup for around 6 to 8 puddings). Pinch of salt, pinch of pepper.
Beat it with a fork until the consistency resembles the thickness of blood.

Open your oven quickly and pour the mix into each section of the muffin tray just above the oil, it should start bubbling.

Watch them rise... This bit I love... If your oil and oven is hot then they will be huge!

Leave in the over for 13 to 15 mins until they are golden brown. DO NOT open the oven door before this as they will drop.

Drain off the oil and serve.

****Note never ever use self raising flour with yorkshire puddings, they won't rise and will taste vile.

You'll meet so many English people who'll say... "I can never make yorkshire puddings at home" and the secret? Hot oven, hot oil, equal measures.

Posted by: Neil | Mar 19, 2013 2:21:41 AM

When I say hot oil above... I mean it should be so hot it's steaming. Don't pour in your mix until your oil is super hot.

Posted by: Neil | Mar 19, 2013 2:24:25 AM

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