Finding the Best Clotted Cream Recipe Is Trial and Error
For someone who enjoys cooking and baking, it is a happy moment when you come across a new and interesting recipe which turns out well once you have experimented with it. This is why I was on the lookout for good clotted recipes. This was both to find recipes for cream making and for the usage of clotted cream.
The making of cream is very simple and easy to do at home. The versions you find in the shops and supermarkets are fine but sometimes can taste a bit chemical, or maybe that was just the one that I tried. To make at home all you need is some time and patience as well as the cream and a heat source, either oven or stove top. A simple recipe, clotted is spread on scones, and other similar products, often with a dollop of strawberry jam (the traditional flavour for this).
Making clotted cream on the stove
1. Pour heavy cream into a very heavy, very large, frying-pan, or saucepan. You need to ensure that you make a large surface area and use a pan which will conduct heat evenly and steadily.
2. Place pan on the stove, with the burner set to the lowest possible setting. Using a heat diffuser can be useful on a gas stove.
3. After about an hour, a thick layer will have formed on the surface of the cream. Scrape it off with a non-slotted spoon and transfer it to a bowl, keeping the top of the fat layer facing upwards. Repeat this step another three times until most of the cream has thickened and been scraped into the bowl.
Clotting will work better with an unpasteurized or pasteurized (not ultra-pasteurized) cream. For the oven method, which is even easier, you just:
€ Pour the cream into a heavy-bottomed oven-safe pot. The cream should come up the side of the pot to about two inches.
€ Cover the pot and put it in the oven on 180 F.
€ Leave the covered pot in the oven for at least 8 hours. When it is ready there will be a thick yellowish skin above the cream which is the cream.
€ Let the pot cool at room temperature, and then put it in the refrigerator for another 8 hours.
€ Remove the cream from the top of the pot.
The way that I found the perfect recipe was by looking around and trying out different ones to see which one suited me the best. Whether you use the oven or the stove top method, the results are just as delicious and you will find that you soon become addicted to the stuff. Just be aware that clotted is often considered to be bad for the health due its high saturated fat content of approx. 65%, compared to single cream with a fat content of around 18%. Enjoy the clotted cream recipes but remember to keep the portions small and as a treat.
The making of cream is very simple and easy to do at home. The versions you find in the shops and supermarkets are fine but sometimes can taste a bit chemical, or maybe that was just the one that I tried. To make at home all you need is some time and patience as well as the cream and a heat source, either oven or stove top. A simple recipe, clotted is spread on scones, and other similar products, often with a dollop of strawberry jam (the traditional flavour for this).
Making clotted cream on the stove
1. Pour heavy cream into a very heavy, very large, frying-pan, or saucepan. You need to ensure that you make a large surface area and use a pan which will conduct heat evenly and steadily.
2. Place pan on the stove, with the burner set to the lowest possible setting. Using a heat diffuser can be useful on a gas stove.
3. After about an hour, a thick layer will have formed on the surface of the cream. Scrape it off with a non-slotted spoon and transfer it to a bowl, keeping the top of the fat layer facing upwards. Repeat this step another three times until most of the cream has thickened and been scraped into the bowl.
Clotting will work better with an unpasteurized or pasteurized (not ultra-pasteurized) cream. For the oven method, which is even easier, you just:
€ Pour the cream into a heavy-bottomed oven-safe pot. The cream should come up the side of the pot to about two inches.
€ Cover the pot and put it in the oven on 180 F.
€ Leave the covered pot in the oven for at least 8 hours. When it is ready there will be a thick yellowish skin above the cream which is the cream.
€ Let the pot cool at room temperature, and then put it in the refrigerator for another 8 hours.
€ Remove the cream from the top of the pot.
The way that I found the perfect recipe was by looking around and trying out different ones to see which one suited me the best. Whether you use the oven or the stove top method, the results are just as delicious and you will find that you soon become addicted to the stuff. Just be aware that clotted is often considered to be bad for the health due its high saturated fat content of approx. 65%, compared to single cream with a fat content of around 18%. Enjoy the clotted cream recipes but remember to keep the portions small and as a treat.
Source...