Clotted Cream Recipe

Heavy cream: This is the primary ingredient and must be not ultra-pasteurized to achieve the desired texture and flavor.

When making clotted cream, it's crucial to use not ultra-pasteurized heavy cream. Ultra-pasteurization involves heating the cream to a higher temperature, which can alter its structure and prevent the formation of the desired thick layer. Opt for heavy cream that is simply pasteurized for the best results.

• not ultra-pasteurized heavy cream - Substitute with pasteurized heavy cream: Pasteurized heavy cream can be used as it still has a high-fat content, though it may not yield as thick a result as non-pasteurized cream.

• not ultra-pasteurized heavy cream - Substitute with crème fraîche: Crème fraîche has a similar fat content and texture, making it a good alternative for clotted cream.

• not ultra-pasteurized heavy cream - Substitute with mascarpone: Mascarpone is rich and creamy, offering a similar consistency and flavor profile to clotted cream.

• not ultra-pasteurized heavy cream - Substitute with double cream: Double cream has a higher fat content and can be used to achieve a similar richness and texture.

• To store your clotted cream, transfer it to an airtight container. This will help maintain its rich texture and prevent it from absorbing any unwanted odors from the fridge.
• Place the container in the coldest part of your refrigerator. The clotted cream can be stored for up to 5 days, ensuring it remains fresh and delicious.
• If you plan to freeze the clotted cream, spoon it into a freezer-safe container, leaving a little space at the top to allow for expansion.
• Seal the container tightly and label it with the date. This will help you keep track of its freshness.
• When you're ready to use the frozen clotted cream, transfer it to the refrigerator and let it thaw slowly overnight. This gradual thawing process helps maintain its creamy consistency.
• Once thawed, give the clotted cream a gentle stir to restore its smooth texture before serving.
• Avoid refreezing clotted cream after it has been thawed, as this can affect its quality and texture.

• Gently warm the clotted cream in a double boiler. Place a heatproof bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Stir occasionally until the cream reaches the desired temperature.

• Use a microwave on low power. Place the clotted cream in a microwave-safe dish and heat in 10-second intervals, stirring gently between each interval to ensure even warming without overheating.

• Reheat in a saucepan over low heat. Place the clotted cream in a small saucepan and warm it gently, stirring continuously to prevent it from sticking or burning. This method allows for more control over the temperature.

• If you have a sous vide machine, set it to a low temperature (around 120°F or 49°C). Place the clotted cream in a vacuum-sealed bag or a jar with a secure lid, and immerse it in the water bath until warmed through.

• For a more rustic approach, place the clotted cream in a heatproof dish and warm it in an oven set to its lowest temperature. Stir occasionally and monitor closely to avoid overheating.

• Oven: Used to maintain a consistent low temperature for the long cooking process required to make clotted cream.

• Baking dish: Holds the heavy cream and ensures it is spread out to the correct depth for proper clotting.

• Refrigerator: Used to cool the clotted cream after it has been cooked, allowing it to set properly.

• Spoon: Essential for scooping the thick layer of clotted cream from the top of the dish.

• Jar or serving dish: Used to store or serve the finished clotted cream.

• Plastic wrap or lid: Used to cover the baking dish while it is in the refrigerator, preventing any unwanted flavors or odors from affecting the cream.

Use a slow cooker: Instead of the oven, use a slow cooker on the lowest setting to make clotted cream. This can save you time monitoring the oven.

Batch preparation: Make a larger batch of heavy cream to create more clotted cream at once, reducing the frequency of preparation.

Pre-measure ingredients: Pre-measure your heavy cream the night before to streamline the process.

Set reminders: Use a timer or alarm to remind you when the clotted cream is ready to be taken out of the oven and refrigerated.