Clotted Cream Recipe

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

Hey guys, I wanted to share my recipe for a versatile dessert component. This clotted cream is made using a slow cooking method that caramelizes the cream, giving it a sweet nutty flavor that is truly unique. Despite its unappealing name, clotted cream has a legendary flavor and texture. It's delicious when spread on warm biscuits or scones and topped with homemade jam. I hope you enjoy it!

Ingredients:

• 4 cups heavy cream (not ultra-pasteurized)

Directions:

1. Preheat the oven to 175 to 180 degrees F (80 degrees C).
2. Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). The cream should be about 1 1/2 to 2 inches deep.
3. Bake in the preheated oven for 12 hours. Do not stir.
4. Carefully remove from the oven and let cool to room temperature.
5. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
6. Push aside a corner of the top layer of thickened cream; carefully pour liquid into a container for baking.
7. Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.

Enjoy your homemade clotted cream spread on warm biscuits or scones with a dollop of homemade jam! ​

 

[otterlyslick]

Wow, this Clotted Cream recipe seems amazing! I can almost taste its rich, velvety texture just by looking at it. Perfect for scones or desserts!

 

[Prutsald]

The heavy cream used here really makes a difference in texture. So smooth and decadent!

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

Wow, this Clotted Cream recipe seems amazing! I can almost taste its rich, velvety texture just by looking at it. Perfect for scones or desserts!

Hey, thanks for the tip! Gonna try adding some Dijon mustard next time for that perfect sweet and tangy balance! Appreciate the advice!

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

The heavy cream used here really makes a difference in texture. So smooth and decadent!

Oh yeah, that heavy cream is the bomb in this recipe! So creamy and indulgent! Thanks for giving it a whirl!

 

[corbin]

Hey guys, I wanted to share my recipe for a versatile dessert component. This clotted cream is made using a slow cooking method that caramelizes the cream, giving it a sweet nutty flavor that is truly unique. Despite its unappealing name, clotted cream has a legendary flavor and texture. It's delicious when spread on warm biscuits or scones and topped with homemade jam. I hope you enjoy it!

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Ingredients:

• 4 cups heavy cream (not ultra-pasteurized)

Directions:

1. Preheat the oven to 175 to 180 degrees F (80 degrees C).
2. Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). The cream should be about 1 1/2 to 2 inches deep.
3. Bake in the preheated oven for 12 hours. Do not stir.
4. Carefully remove from the oven and let cool to room temperature.
5. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
6. Push aside a corner of the top layer of thickened cream; carefully pour liquid into a container for baking.
7. Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.

Enjoy your homemade clotted cream spread on warm biscuits or scones with a dollop of homemade jam! ​

Made this clotted cream for my scones, and it was absolutely perfect! Tasted just like the one I had in Devon.

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

Made this clotted cream for my scones, and it was absolutely perfect! Tasted just like the one I had in Devon.

That's awesome! So glad it turned out just like the one in Devon! Gotta say, your scones must've been top-notch! Thanks for giving the recipe a shot!