Clotted cream – staple of high tea, delectable with fruit for a simple dessert. It conjures images of the English countryside, with cows grazing on fresh green grass. For the uninitiated, it has a nutty, almost caramel flavour. I have some with my breakfast almost every day (heavy cream from grassfed cows is a great source of vitamin K2!).
It’s pretty simple to make, as well, although there is a significant waiting period. All you need is 1 quart of heavy cream – preferably raw and grassfed, but any type will do so long as it’s not ultra-pasteurized. I used some older cream I’d had sitting in the back of my fridge for a while (if it’s raw, it never really goes bad).
2. Bring the water to a boil, and quickly turn down to simmer. You don’t want the cream boiling – the heat should be just enough to give it a nice steam bath.
3. Leave the cream with the water simmering until it forms a crust (14 hours on my stovetop, could be anywhere from 12-16 hours). DO NOT stir or otherwise disturb the cream as the crust is forming (don’t poke it, either!). Eventually, it will look like this:
4. Once the crust has formed, remove the bowl from the heat and allow the cream to cool to room temperature.
5. Skim the crust off the top – this is your new clotted cream! Put it in a bowl, and refrigerate for an hour before using. I mix mine around a little in the bowl so it looks more like the picture up top. The clotted cream will keep in the fridge for about a week. You can use the leftover cream from the bottom of the bowl as you would any regular half and half.