The word "clotted" is not appealing, but clotted cream is SO appealing! If you want to serve up a high tea like you would get in England, you need this fattening but heavenly stuff on the menu (along with some scones, lemon curd and tea sandwiches.)
Wide baking pan (I use a 13" x 9" Pyrex pan for this)
4cupsheavy creamNOT ultra-pasteurized
How to Make It
Pour the heavy cream into the pan. Having a wide flat pan is important here as you want the cream spread out over a large surface area. For this, I use my old standby 13" x 9" (or so) Pyrex pan.
Set your oven to a low temperature. The lowest my oven goes is 170 degrees F, so that's where I set it.
Leave your cream in the oven for about 12 hours. Yes...12 hours. I either start this late at night and take it out the next day or start it early in the morning.
After 12 hours, take it out of the oven. Your cream will look something like the photo shown here. I worried about this the first time I made it -- wasn't it supposed to look thick and creamy and not like crème brûlée? Don't worry about this...I'll get to what I did to fix it later.
Put your pan in the refrigerator and chill it until it's cold.
Remove it from the refrigerator. You'll find that your cream has lots of liquid under the top "crust." Drain this off by pulling back one end with your spatula and draining the liquid into a container (you might use the liquid later.) The photo here shows how mine looks (and note that if you pull this much back you might have more trouble draining it without chunks falling out into the liquid.)
So, what to do with this stuff that looks nothing like the clotted cream I had in England? I put it in the blender. This stuff is thick so it helps to have a heavy-duty blender like a Vitamix. Start it on low speed, and move up to higher speed and add a little bit of the reserve liquid if it's too thick. Voilà! Clotted cream.
Put your clotted cream in a container in the refrigerator. It will stay fresh for about five days. Serve it up with some scones and jam or lemon curd (another delicious thing with a name that sounds a bit off.) Enjoy!
You need the heavy cream that's not ultra-pasteurizedTrust me, I've tried it and it didn't work out well (it didn't thick up enough.) Below is the photo of a couple of types I've found in my local grocer that worked:
These are local brands; you'll have your own in your own area. But note that one clearly says VAT Pasteurized. This is OK. If you look at the cream on your grocery shelves, you'll see some clearly state that they are "ultra pasteurized." These are the ones you want to avoid.
Amount Per Serving
Calories 411Calories from Fat 396
% Daily Value*
Saturated Fat 27g169%
Vitamin A 1749IU35%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Clotted Cream, Dessert, England, English, High Tea, One Ingredient, Tea, UK, Whipping Cream