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:

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!  :-)