Traditional Homemade Clotted Cream Recipe
Clotted cream, often referred to as “clotted cream” or “devon cream,” is a rich, luxurious dairy product that is a staple in British cuisine. Its origins can be traced back to the southwest of England, particularly Devon and Cornwall. This indulgent cream is known for its thick, creamy texture and slightly nutty flavor, making it a popular accompaniment to scones, especially in traditional cream teas.
Ingredients
- Whole Milk: The primary ingredient for making clotted cream is whole milk. For the best results, use unpasteurized milk if possible, though pasteurized milk can also be used.
- Heavy Cream: This is often used in combination with milk to achieve the desired richness and texture. It is important to use heavy cream with a high fat content.
- Salt (optional): A pinch of salt can be added for enhanced flavor, though it is not a traditional ingredient in clotted cream recipes.
Equipment
- Oven: Clotted cream is traditionally made using a low-temperature oven.
- Baking Dish: A shallow, oven-proof dish is ideal for making clotted cream, as it allows for even heating.
- Spoon or Spatula: For skimming off the clotted cream from the surface.
- Refrigerator: For cooling and setting the cream.
Instructions
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Preparation of Milk and Cream:
- Pour whole milk into a baking dish, ensuring it is a few inches deep. If you are using a combination of milk and heavy cream, mix them in a bowl before transferring to the dish. The typical ratio is about 4 parts milk to 1 part cream.
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Heating:
- Preheat your oven to a temperature between 180°F (82°C) and 200°F (93°C). The low temperature is crucial as it allows the milk to heat slowly and gently, which is key to forming the clots.
- Place the baking dish in the preheated oven and let it heat for 8 to 12 hours. This extended heating time allows the cream to thicken and develop its characteristic clotted texture. It is often recommended to prepare the mixture before going to bed so that it can be left to cook overnight.
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Cooling:
- After the heating period, carefully remove the baking dish from the oven. Allow it to cool at room temperature for about an hour. During this cooling period, the cream will continue to thicken and form a crusty layer on top.
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Refrigeration:
- Once the cream has cooled, transfer the dish to the refrigerator. Chill for at least 6 hours or overnight. The refrigeration helps the clotted cream to set completely, making it easier to skim off.
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Skimming the Cream:
- After the clotted cream has been thoroughly chilled, you will notice a thick, creamy layer on the surface. Use a spoon or spatula to gently skim this layer off. This is your clotted cream. The layer of liquid left behind in the dish is known as whey and can be discarded or used in other recipes.
Serving Suggestions
Clotted cream is most famously served with scones as part of a traditional cream tea. The cream is typically spread generously on scones, followed by a dollop of jam. It can also be enjoyed with fresh fruits or used as a luxurious topping for desserts such as cakes and pies.
Variations and Tips
- Flavor Variations: While traditional clotted cream is plain, you can experiment by adding a touch of vanilla extract or other flavorings to the milk and cream mixture before baking.
- Milk and Cream Ratio: Adjust the ratio of milk to cream based on your preference for richness. More cream will result in a richer clotted cream.
- Troubleshooting: If the cream does not form a thick layer, it may be due to insufficient heating time or temperature. Ensure your oven maintains a consistent low temperature and extend the heating period if necessary.
Nutritional Information
Clotted cream is a high-fat dairy product, providing a rich source of energy and essential nutrients like vitamins A and D. However, due to its high fat content, it should be consumed in moderation as part of a balanced diet.
In summary, making traditional clotted cream at home involves a simple process of heating milk (and cream), cooling, and skimming. The result is a rich, decadent cream that can elevate many dishes and provide a taste of traditional British cuisine.