Foodbella: Clotted Cream. A Poor Name for a Tasty Treat.

This weekend we made some clotted cream. Don't be fooled by that unfortunate--yet technically fitting--name. It's amazing.

I thought the No-Knead Dutch Oven Bread was easy to make, but I don't think anything could be simpler and more satisfying than making clotted cream. See my comments after the recipe.

Clotted Cream

Ingredients:

• 4 cups Heavy Cream 

Instructions: 

• Set oven to its lowest temperature. Ours goes as low as 170F.
• Pour 4 cups of heavy cream into a 9x9 casserole dish.
• Place the casserole dish on the middle rack and set timer for 12 hours.
• After 12 hours, remove clotted cream from oven and let cool. 

• After cooling, about one hour, place plastic wrap over casserole dish and chill in refrigerator about 4-5 hours or until noticeable separation.
• Remove dish from refrigerator and fold over a corner of the "clotted" cream and pour out the liquid into a container to use as you wish.

left over cream from two batches of clotted cream.

• Scrape remainder of clotted cream into a butter dish or ramekin large enough to hold about a pint.
• Now you have wonderful clotted cream, which is traditionally spread over scones and topped with fruit jams or preserves. 

For printer friendly recipe, click here. 

We watched a few videos about making clotted cream, and they strongly suggested using cream that is NOT ultra-pasteurized. Apparently, it's not supposed to clot as well as the heavy cream made from grass-fed cows, and having a fat content of between 36-40%. Well, that's not to be found at most local grocery stores, so we just bought what was available to us, which is ultra-pasteurized.  When it first came out of the oven after 12 hours, the top layer of the cream looked like a very thin golden gooey cheese, but it was still very liquid underneath. We put it in the fridge and decided to go to Earth Fare to get some of the fancier cream because we were so sure ours would not clot. 

Ultra-pasteurized on the left and pasteurized on the right.

While the fancy heavy cream went in the oven, we took the ULTRA pasteurized cream out of the fridge and to our surprise, it was very nicely clotted! 

So, now we have two batches of clotted cream, and this morning Jason made some blueberry scones with clotted cream.

ultra-pasteurized clotted cream on the left. Fancy pasteurized clotted cream on the right.

Even though the clotted cream made from the Earth fare heavy cream looked slightly better than the ultra-pasteurized heavy cream, they both pretty much tasted the same to me.  I don't know why I was expecting it to have a sweet taste, but in all honesty, clotted cream tastes like unsalted butter, with a slightly nutty flavor and a silky smooth texture. It spreads wonderfully on the warm from the oven scones, and with the addition of some blueberry preserves...heavenly. 

🍴

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