Freshly Clotted Cream
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).
Method:
1. Set up a makeshift double boiler (as used for the chocolate pudding and lemon curd). Pour the heavy cream into the bowl.
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.
This post was shared at Monday Mania, the Homestead Barnhop, and Make your own Monday.
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Have you tried making clotted cream in a crock pot? I’m afraid to leave something on the stove for 12 – 16 hours
I haven’t actually, though I do make yoghurt in my crock pot all the time. I think it would work, so long as the cream is at least about 2″ thick in the bottom of the pot. My crock pot is a lot bigger than the bowl I used to make the cream, so I would probably just double the amount I put in. If you try it, let me know how it goes!
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