Clotted cream recipes (2024)

FAQs

What else can you do with clotted cream? ›

Clotted cream is made by heating milk or cream in a shallow pan for several hours. Once the cream rises to the surface and starts to thicken, or clot, it's skimmed from the top and served as a spread or dessert topping.

Making clotted cream leaves behind a thin liquid called whey, which can be used in baking, in much the same way as buttermilk. You can even use the whey to make some scones for your next cream tea.

No. If done right, the consistency will already be thick and creamy with no extra whipping required. How do you loosen clotted cream? If you feel like the consistency is too thick, simply stir in a small amount of the thin leftover liquid.

It's often served on scones with jam, but would be just as delicious spread onto crumpets or quick breads. When berries are in season, it's also popular to serve a bowl of fresh fruit with a dollop of clotted cream.

The ubiquitous accompaniment for clotted cream is a scone, along with some jam, but the British specialty is also delicious with muffins and quick bread.

Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.

A Worthwhile Substitute

Crème fraîche is a cultured cream similar to sour cream, but it's thicker, richer, and much less tangy. Look for one with a high fat content to get the closest thing to clotted cream in both texture and flavor.

Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

Cream (single, whipping, double, even clotted) in hot chocolate, yes by all means, and also sometimes in hot coffee.

What is the difference between Devonshire cream and clotted cream? ›

It may seem confusing but in actuality, clotted cream and Devon cream (or Devonshire cream or Cornish cream) are the same thing. Thought to have been first introduced to England by Phoenicians around 2000 years ago, clotted cream is a thick (and high fat) spreadable compound.

For context: fresh clotted cream should have a very pleasant, slightly sweet and creamy aroma. Sight: Check the surface of the clotted cream for any mold or unusual growth. If you notice any fuzzy patches, green spots, or discoloration, the cream has spoiled and should not be consumed.

Crème fraîche can be used as a clotted cream substitute as a topping for fruit and baked goods as it has a similar thickness and creaminess to that of clotted cream. But considering crème fraîche's more tangy, sour flavour, it will be a better fit for some recipes than others.

Clotted cream is most often served on scones with jam. You can also dollop it onto crumpets and toast or pair it with fresh berries.

"The Canadian Government" has not allowed companies the quota to import Clotted Cream from England. If/when independent retail locations import Clotted Cream they would be (and are) subject to a tax and tarrif around 70% of the retail price of the cream.

Can you freeze clotted cream? If bought chilled, it can also be frozen and used within 6 months. Sometimes, freezing clotted cream can affect the consistency of it, the longer clotted cream is frozen, the drier it becomes so using it sooner rather than later is the best option.

Homemade clotted cream can last for up to 3-4 days when stored properly in the refrigerator. To extend its shelf life, it's important to keep it in an airtight container and store it in the coldest part of the refrigerator, such as the back of the bottom shelf.

Clotted cream has the highest fat percentage of all creams at 55%. It's made by baking double cream until a delicious crust forms on the surface. This silky, butter-coloured cream is a speciality of Devon and Cornwall where it is served with scones, butter and jam.