Proper Cornish Clotted Cream
Recipe Introduction
Quick Hook
Ever wondered how to make that dreamy, thick stuff you get with scones? This Traditional English Clotted Cream for scones recipe is your answer! It's got that rich, almost nutty flavour that just screams British Cooking .
Brief Overview
Clotted cream , originally from Devon and Cornwall, is a must for proper Afternoon Tea Recipes . This isn't a speedy recipe, taking about 16- 30 hours, but it is so worth it.
The recipe yields around 1 cup, perfect for sharing.
Main Benefits
Honestly, the best bit is the taste pure indulgence. This Homemade Clotted Cream is incredibly rich, making it a treat for special occasions. What makes it special is you made it!
Let's Talk Clotted Cream: The Star of Scone Toppings
Honestly, nothing beats proper Cornish Clotted Cream with warm scones. It's like a little taste of England, you know? I remember my Nan always had some when we visited, spread thickly on a scone with strawberry jam.
So good!
The Secret to Making Clotted Cream? Patience
Making Clotted Cream isn't hard, but you gotta be patient. It’s basically just cream, heat, and time. You’ll need 4 cups of un-ultra pasteurised heavy cream.
Why? The ultra pasteurised stuff just doesn't thicken right. Aim for the highest fat content you can find!
What You’ll Need for this Clotted Cream Recipe
Grab your oven, a shallow baking dish (like a pie plate), and a spoon. You'll also need a refrigerator, of course.
Right, let's move on to the instructions and make the best ever Clotted Cream for Scones recipe.
Right then, let's get cracking on making Proper Cornish Clotted Cream for Scones ! It is a cornerstone of a proper afternoon tea, wouldn't you agree? We're going for that proper Cornish experience.
Even if we're miles away from Padstow!
Ingredients & Equipment
So, what do you need to make perfect clotted cream? Let's dive in! Honestly, the ingredient list is refreshingly short. But the quality is key, trust me.
Main Ingredients
Here's the lowdown on what you'll need:
- 4 cups (950ml) Heavy Cream. It needs to be un-ultra pasteurized. Organic is a bonus!
Honestly, finding the right cream is half the battle. Ultra pasteurized won't work. Look for the cream with the highest fat content you can find. Fat is your friend here!
Seasoning Notes
We are keeping it simple!
- Vanilla bean (optional). Split and scraped. You can infuse it into the cream.
- Lemon zest (optional). Add for a citrusy twist.
Equipment Needed
Right, the tools of the trade. No fancy gadgets needed here, thankfully!
- Oven.
- Large, shallow oven safe dish. A Pyrex pie plate works great.
- Spoon. Use it for skimming (optional).
Proper Cornish Clotted Cream: The Real Deal for Scones & Tea
Fancy Traditional English Clotted Cream for your scones? Oh my gosh, you've come to the right place! Forget those pale imitations.
We're diving into the heart of British Cooking to make real Cornish clotted cream. This is the good stuff. The kind you dream about.
Think golden crust, velvety texture and a taste that just screams " Clotted Cream And Scones "
Honestly, I used to be intimidated by Making Clotted Cream . I thought it was some kind of culinary sorcery. But guess what? It’s surprisingly easy.
The secret? Patience. This isn’t a quick fix, but trust me, the payoff is HUGE. A truly Homemade Clotted Cream is something else.
Prep Steps: Your Mission Starts Now!
- Essential Mise en Place: Grab 4 cups (950ml) of heavy cream . Make sure it’s un-ultra pasteurized. Trust me, it matters! And your Clotted Cream Recipe will thank you. Ultra pasteurized stuff won't work. A shallow oven safe dish is needed too. I use my old Pyrex pie dish.
- Time saving Organization Tips: There aren't many tips needed here! It's mostly hands off time. Just clear some fridge space. This needs a good chill.
- Safety Reminders: Oven mitts are your best friend. Hot dishes are no joke.
step-by-step: The Magic Happens
- Preheat your oven to 170- 180° F (77- 82° C). Critical temperature point! Use an oven thermometer.
- Pour the cream gently. Avoid splashing!
- Bake for 8- 12 hours. Look for a golden yellow skin. Oven temps vary, so watch it!
- Cool to room temp. Then, cover loosely with wrap and chill for 8- 24 hours.
- Skim off the Devon Clotted Cream . Scoop it into a container. Enjoy the fruits of your labour!
Pro Tips for Clotted Cream Perfection
- Don't rush the chill! It’s essential for the right texture. It's all about the patience. Clotted Cream For Scones deserves the perfect cream, wouldn't you agree?
- Avoid cheaping out on the cream. Seriously. Splurge on good quality, high fat cream. You'll taste the difference, and its a essential Scone Toppings .
- If you fancy, try adding vanilla bean before baking for a little something extra. Your Afternoon Tea Recipes will shine.
So there you have it. Traditional English Clotted Cream for your Clotted Cream And Scones . It's not instant, but that's ok.
This is about slowing down and enjoying the process, for the perfect British Cooking experience. Get ready to impress your friends (and yourself!) with your Homemade Clotted Cream .
Recipe Notes
So, you're about to embark on making clotted cream . Ace! It is British cooking at its finest, and you’re going to nail it. Trust me, it’s easier than you think.
Serving Suggestions
Let's talk serving up this beauty. Think presentation. A generous dollop of Homemade Clotted Cream next to a perfectly baked scone lush! I love a simple white plate.
It makes the golden cream really pop. Don't forget the strawberry jam, obviously. Classic.
Fancy a little something extra? Some fresh berries look amazing, or even a small glass of elderflower cordial.
Storage Tips
Once you've made your Traditional English Clotted Cream for your Clotted Cream For Scones , you want it to last.
Pop it in an airtight container, and it'll happily sit in the fridge for up to five days. Honestly, it never lasts that long in my house.
Freezing isn't really recommended. It changes the texture. Best enjoyed fresh. If you really must reheat it, don’t! It is best cold!
Variations
Want to mix it up? You could stir in a little vanilla extract before baking for a hint of flavour. Lemon zest also works brilliantly!
For a dairy-free version, you could try a vegan Clotted Cream Recipe substitute, but I’ve never had much luck. Nothing beats the real deal, in my opinion. Experimenting may be worthwhile.
Nutrition Basics
Okay, let's keep it real. Clotted Cream And Scones are not a health food. But everything in moderation, right? It’s high in fat, obviously. The key health benefit? Sheer joy! Treat yourself.
Honestly, Devon Clotted Cream or Cornish Clotted Cream , made at home? It's the best. So get stuck in, have fun, and enjoy your Afternoon Tea Recipes and your Scone Toppings .
You will be an expert in no time, I am confident.
Frequently Asked Questions
Why isn't my cream clotting? Is it a case of "the dog ate my homework," or is there a real reason?
The most common culprit is the type of cream used. You absolutely must use un-ultra pasteurized heavy cream. Ultra pasteurization changes the proteins in the cream, preventing it from clotting properly. Think of it as trying to make Yorkshire puddings without eggs it's just not cricket!
How long does this "Traditional English Clotted Cream for" scones keep, and how should I store it? I wouldn't want a "soggy bottom" situation.
Properly stored, homemade clotted cream will last for about 5-7 days in the refrigerator. Keep it in an airtight container to prevent it from absorbing any unwanted flavours from the fridge. Just be mindful of the expiration date of the cream you originally used, as that will affect its overall shelf life.
My clotted cream has a slightly grainy texture. What did I do wrong? Did I "jump the gun" somewhere?
A grainy texture can sometimes occur if the oven temperature was too high or if the cream wasn't chilled long enough. Ensure your oven is at the lowest possible setting and that you chill the cream for a full 24 hours after baking.
Another possible cause is some brands of cream are more prone to this than others, so try a different cream next time.
Can I make Traditional English Clotted Cream if I don't have all day to bake it? What if "life gets in the way?"
Unfortunately, there's no real shortcut to achieving that authentic clotted cream texture and flavour. The low and slow baking process is essential for the cream to thicken and develop its signature golden crust. You can however get around this by putting it in the oven the night before, and checking it in the morning!
Is there any "wiggle room" on the recipe? Can I flavour my clotted cream, or is that strictly not allowed?
While the classic recipe is beautiful in its simplicity, a little flavour infusion never hurt anyone! A vanilla bean, split and scraped into the cream before baking, adds a lovely warmth. A touch of lemon zest can also provide a subtle, refreshing twist.
Just don't go overboard; you want the flavour of the cream to still shine through.
What about nutrition? Is clotted cream a "sometimes treat," or can I enjoy it more often?
Let's be honest, clotted cream is a high fat indulgence, so it's definitely best enjoyed as a "sometimes treat". While it does contain some calcium and protein, it's also high in saturated fat and calories. Enjoy it in moderation as part of a balanced diet a little dollop on your scones won't hurt!
Proper Cornish Clotted Cream
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 50 calories |
|---|---|
| Fat | 5g |
| Fiber | 0.5g |
