How To Make Clotted Cream Food

CLOTTED CREAM RECIPE

Steps:

• Heat your oven to 170°F. Pour the cream into a deep casserole dish that has a cover that can go into the oven. You're aiming for a deep dish so that the cream is about 2 to 2.5 inches deep when poured in. I used a casserole dish with a glass cover, kind of like an old school pyrex type thing. Cover the dish and place in the 170°F oven for 10 to 12 hours, or overnight, which is what I did.
• The next day (or 10 to 12 hours later), remove the casserole from the oven and let cool to room temperature before placing in the fridge for a minimum of 8 hours, or overnight.
• Skim off the top, slightly golden, thickened layer. This is your clotted cream! There will be another layer under the slightly yellow layer that is creamy and thick like sour cream - this is clotted as well, but with a bit more moisture in it. Skim that off as well. Use as is, both the thickened creams are considered clotted. Some people mix the two and some people just use the top layer. Or, you could use a stand or hand mixer/a spoon and mix up the the two kinds of cream until thick, but this is not traditional at all. Serve chilled and enjoy! I love it on scones, toast (SO GOOD), cake, basically anything or everything!

HOW TO MAKE CLOTTED CREAM

Steps:

• Preheat your oven to 180° F (82° C). Clotted cream thrives on low heat over a long period.
• Get high fat, not ultra-pasteurized cream if at all possible. Pasteurization is heating food, usually a liquid, to a very high temperature and then immediately cooling it down. The high heat lessens spoilage by preventing microbial growth, but a by-product of this is that the structure of the cream erodes, along with some of the taste. In order to get the tastiest clotted cream, stick with organic, high-fat, less pasteurized cream.
• Pour any amount of cream into a heavy-bottomed pot with a lid. The main thing to worry about here is how high up the sides of the pot the cream goes. Try to get it so that the cream comes up at least one inch and no more than three inches on the pot.
• Place the cream-filled pot in the pre-heated oven and cook for at least 8 hours. Cover the pot with its lid and close the oven door. The cream may take as long as 12 hours to fully clot. After 8 hours, the cream will develop a thicker, yellowish skin resting on top of the cream. This is the clotted cream. If you're checking on the cream in the oven, be careful not to puncture the clotted cream on top.
• Remove the pan with the clotted cream from the oven and let cool at room temperature. Then, place the pan in the refrigerator and refrigerate for another 8 hours, being careful not to disturb the outer skin.
• Separate the clotted cream on top from the whey-like liquid below. Reserve the whey liquid for use in cooking or baking. (Buttermilk pancakes, anyone?)
• Enjoy! Store for three or four days in the refrigerator.

EASY CLOTTED CREAM

Steps:

• Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

CLOTTED CREAM

Steps:

• Fill a deep, wide-mouthed bowl with the cream and the milk.
• Leave the mixture in the refrigerator for several hours (preferably overnight).
• Heat the oven to 180 degrees F.
• Boil several cups of water and pour it into a pan large enough to accomodate the bowl of milk.
• Place the pan into the pre-heated oven.
• Set the bowl of milk into the pan of water in the oven and leave until the top of the milk is crusted with a nubbly yellowish-cream surface.
• (This will take at least 1 1/2 hours, but it is prudent to allow longer since this process varies depending on the fat content of the milk and cream).
• Once the surface is nicely crusted, remove the bowl from the pan and cool it rapidly in a bowl of ice water.
• Place the cooled bowl in the refrigerator until very cold.
• Remove the crust from the cream with a skimmer or a large slotted spoon and put it into another bowl with a bit of the creamy liquid underneath; as the clotted cream firms up you will need to stir in the liquid to achieve a nice consistency.
• Put the milk bowl back into the pan of water in the oven for a second crust to form, and add that in its turn to the first one.
• Note: The left over milk is great to make rice pudding, or can be used in baking.

CHEF JOHN'S CLOTTED CREAM

Steps:

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

CLOTTED CREAM

Steps:

• Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

CLOTTED CREAM

Steps:

• Pour the cream or milk into a wide double saucepan or bowl and place over some hot water on your cooker.
• Leave the water to simmer for 2-3 hours.
• When the cream or milk has developed a thick bubbly layer on top, remove from the stove and cool in a cool place first and then in the fridge for several hours.
• Once the cream has cooled through, carefully lift off the top layer and place in a different container. It should make approx. 150 g. of delicious clotted cream for you to enjoy!