Leslie Massey
Clotted cream is a British staple, often served with scones and jam. It is a thick, creamy, white spread with a consistency similar to softened cream cheese. It is slightly sweet, with a nutty flavour and a rich, buttery texture. While it is readily available in the UK, it can be challenging and expensive to find in Australia. However, clotted cream is easy to make at home and only requires one ingredient: heavy cream or full-fat milk. The cream is slowly heated in the oven at a low temperature, typically between 80°C and 180°C, for 10 to 12 hours or until a light golden crust forms. It is then cooled to room temperature and chilled in the refrigerator for 8 to 10 hours. Finally, the thickened layer of clotted cream is skimmed from the surface, leaving a thin, milky liquid that can be used for baking. The homemade clotted cream can be stored in a sealed container in the refrigerator for up to two weeks.
| Characteristics | Values |
|---|---|
| Oven temperature | 80°C to 100°C |
| Baking time | 10 to 12 hours |
| Chilling time | 8 to 10 hours |
| Cream type | Heavy cream or full-fat milk |
| Fat content | 35% to 40% |
| Container type | Shallow oven-proof dish or ramekins |
| Container size | 1½ to 2 inches deep |
| Container quantity | Three small bowls or one spacious container |
| Storage | Sealed container in the refrigerator |
| Shelf life | Up to two weeks |
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What You'll Learn
Use an oven-safe dish
Clotted cream is made by slowly heating cream until it separates and 'clots' or thickens. It has a rich, buttery flavour and a thick, creamy texture. To make clotted cream, follow these steps:
First, preheat your oven to a low temperature. The ideal temperature range is between 80°C and 180°F (approximately 80°C to 82°C). Place your cream in an oven-safe dish. It is important to use a good quality cream with a fat content of at least 35% to 40%. Avoid using ultra-pasteurised cream as it won't clot properly. The cream should fill the dish to a depth of about 1-2 inches, leaving enough space for the cream to expand and providing a large surface area for more effective heating.
Place the dish in the oven and bake for 10 to 12 hours, or even overnight. The exact baking time will depend on the oven temperature—at 200°F (95°C), for example, 10 hours should be enough. You may need to cover the dish with foil during the last few hours to prevent excessive browning. After baking, the cream will have developed a light golden crust and a delicious caramelised aroma.
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Bake for 10-12 hours
The next step in making clotted cream is to bake the cream for 10-12 hours. This is a crucial step in the process, as it is during this time that the cream's distinctive texture and flavour are created.
Before baking, it is essential to preheat your oven to the correct temperature. For this step, a low oven temperature of around 80°C or 170-180°F is ideal. If your oven does not go this low, a temperature of 200°F (95°C) will work, but you should check on the cream after 10 hours.
Once your oven is preheated, place your cream in the oven and bake for 10-12 hours, or even overnight. The cream will be ready when a light golden crust forms on top. This golden crust is the desired result, so if it appears to be browning too fast, you can tent the dish with foil to slow this process.
After 10-12 hours, turn off the oven and allow the cream to cool to room temperature. It is important not to skip the cooling process, as this is what gives clotted cream its signature texture. Once cooled, the dish can be covered and placed in the refrigerator to chill completely.
The baking process is what distinguishes clotted cream from other types of cream. By slowly heating the cream, you are toasting it and imparting a sweet nuttiness that is unique to clotted cream. This step may take some time, but it is well worth the wait for the delicious result.
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Cool to room temperature
After baking, the clotted cream should be cooled to room temperature. This is an important step in the process of making clotted cream. The cream should be left to cool down completely before placing it in the fridge. This will take around 8-10 hours. The cooling process is essential to achieving the right texture and consistency for the clotted cream.
During the cooling process, the clotted cream will continue to develop its flavour and texture. The cream needs to be given enough time to firm up and chill. This slow process allows the clotted cream to thicken and set properly. It is important to be patient during this stage, as rushing the cooling process can affect the quality and texture of the final product.
The room temperature cooling stage is also a good opportunity to observe the transformation of the cream. As it cools, a thin, milky skin will form on top of the cream. This skin is the clotted cream itself, and it will have a thickened, crusty consistency. The cooling process allows this desirable crust to form properly, enhancing the flavour and texture of the final product.
After the clotted cream has cooled to room temperature, it should be placed in the refrigerator for a further 8-10 hours, or overnight. This additional chilling time will help the clotted cream firm up and set completely. This stage of the process is crucial in achieving the desired rich, indulgent texture that clotted cream is known for.
The cooling and chilling process is a critical step in making clotted cream. It is during this time that the cream transforms from a liquid to a solid, achieving the thick, buttery consistency that is characteristic of clotted cream. By allowing the cream to cool slowly and then chilling it further, the desired texture and flavour can be achieved, resulting in a delicious and versatile ingredient.
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Refrigerate for 8-10 hours
Once your cream has been in the oven for 10 to 12 hours, it's time to take it out and let it cool to room temperature. Place the dish in the fridge for 8-10 hours to chill and firm up. The exact length of time will depend on how thick you want your clotted cream to be. If you want a thinner consistency, you can get away with a shorter refrigeration time, while a thicker cream will need a little longer.
It's important to let the cream cool to room temperature before putting it in the fridge. This will ensure that your cream thickens evenly and has a smooth, consistent texture. If you put warm cream straight into the fridge, it could affect the quality of your clotted cream, so it's worth being patient and letting it cool down properly.
While your cream is in the fridge, it's a good idea to prepare your storage containers. Clotted cream can be stored in a sealed container in the refrigerator for up to two weeks. You can use a glass jar with a tight-fitting lid or an airtight plastic container. Make sure your container is clean and dry before use.
Once your cream has chilled and firmed up in the fridge, it's time to skim off the thickened layer of clotted cream. Use a spoon or spatula to gently lift the clotted cream from the surface, taking care not to mix it with the thinner liquid below. Your clotted cream is now ready to serve!
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Skim the clotted cream
Once your cream has been in the oven for 10 to 12 hours, it's time to skim the clotted cream. First, let it cool down to room temperature. Then, place the dish in the fridge to firm and chill. The slightly golden, thickened layer of cream at the top of the dish is the clotted cream. Gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. The thin, milky liquid below the clotted cream is basically skim milk. While it may not taste great on its own, it's perfect for baking. Use it in any baking recipe that calls for milk.
If you're using an Instant Pot, turn it off after 8-10 hours and let it cool down. Then, place the insert in the fridge for at least 12 hours to chill. If you're using a rice cooker, let it cool to room temperature and then pop it in the fridge to cool completely before skimming off the clotted cream that has formed on the top.
If you're making clotted cream in the oven, it's best to chill it overnight. This will give the cream time to develop a thick crust. If you don't have time to chill it overnight, 8 hours will do the trick.
Now that you've skimmed your clotted cream, it's ready to be enjoyed! Clotted cream is a delicious treat that can be used in a variety of ways. It's commonly spread on scones, but can also be used as a topping for pies, cakes, or fruits.
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Frequently asked questions
Clotted cream is a thick, creamy, white spread with the consistency of softened cream cheese. It is slightly sweet and nutty and is typically spread on scones, with jam, served with tea.
Clotted cream is made by slowly heating heavy cream in an oven-safe dish at a low temperature (80°C) for 10-12 hours or overnight. After heating, let the dish cool to room temperature and then place it in the fridge for 8-10 hours to chill. Finally, skim the thickened layer of clotted cream from the surface, leaving the thinner liquid (skim milk) behind.
It is recommended to use high-quality, pasteurised, grass-fed cream with a milk fat percentage of 35-40%. Avoid using ultra-pasteurised cream as it has been heat-treated and will not clot as effectively.
