In England, clotted cream is served over scones, desserts and fresh fruit. This cream is a popular treat that is a luxurious addition to an afternoon tea snack. For those of you who have never made clumpy cream before, this cream is kind of a cross between butter cream and whipped cream. How to make it is very easy and only requires one ingredient. The best clot cream is made from cream that is no ultrapasteurized. You can use the following recipe with pasteurized cream that you can buy at the grocery store, but the best results come from fresh, organic cream that isn't heated to very high temperatures.
Ingredients
Cream (unultrapasteurized, if available)
Step
Method 1 of 2: Using the Oven
Step 1. Preheat oven to 180 °F (82 °C)
The clotted cream will expand on low heat for a long time.
Step 2. Get an unultrapasteurized high-fat cream, if any
Pasteurization is heating food (usually a liquid) to a very high temperature and then immediately cooling it. High heat reduces spoilage by preventing microbial growth, but a side effect is that the structure of the cream erodes along with the taste. For the tastiest creaminess, use organic, high-fat, less-pasteurized cream.
Step 3. Pour each cream into a heavy-bottomed skillet
The most important thing to pay attention to is how high the sides of the pan are when it is filled with cream. Try to keep the cream at least 2.5 cm high and no more than 7.5 cm in the pan.
Step 4. Place the cream-filled pan in the hot oven and cook for at least 8 hours
Cover the pan with the lid and close the oven door. The cream can take as long as 12 hours to fully clot.
After 8 hours, the cream will create a thicker yellowish skin on top of the cream. This is clotted cream. When checking the cream in the oven, don't poke the cream in the top
Step 5. Remove the pan with cream from the oven and let it cool at room temperature
Then place the pan in the refrigerator and refrigerate for 8 hours, not disturbing the outer shell.
Step 6. Separate the curd-like cream on top from the curd-like liquid underneath
Save the curd for later use when cooking or baking. (Maybe a butter cream pancake recipe?)
Step 7. Enjoy
Store the cream for three or four days in the refrigerator.
Method 2 of 2: Using a Slow Cooker
Step 1. Determine if your slow cooker can heat up
Most slow cookers have a different base temperature. Since heat can damage the cream, make sure beforehand that the cream doesn't explode with the extra heat. If your slow cooker runs hotter than other slow cookers, do this:
- Look for a wide plate that will fit into the slow cooker. Put the plate in the slow cooker, transfer the cream to the plate. Pour enough water into the slow cooker (not the dish with the cream) so that the dish is surrounded by at least 2 inches of water on the sides.
- If your slow cooker uses the water-soaked method, adjust according to the recipe. There should be plenty of surface area for the cream, meaning don't fill the plate to the brim with cream.
Step 2. Turn on the slow cooker to the lowest setting then add the cream
Step 3. Wait 3 hours, do not let the yellowish skin that begins to form on the cream be disturbed
After 3 hours, turn off the slow cooker and cool the cream at room temperature.
Step 4. Place the pan in the refrigerator and refrigerate for 8 hours
Step 5. Separate the clumped cream from the cream with a slotted spoon
Save the curd for later use when cooking or baking.
Step 6. Enjoy
Cool the cream back to room temperature before serving. Store in the refrigerator for up to 3 or 4 days.
