Clotted cream is that thick and incredibly creamy spread, served at tea-time usually with scones or Cornish splits. This cream is a staple item in British Cuisine and while it’s more of a ‘sweet treat’ list item, it is also at times used instead of marmite in sandwiches too.
I am always asked for the recipe, and thought to share it here with you today, so you too can make this beautiful treat at home. That said, the reason why most people don’t make their own clotted cream is because it is time consuming. But it’s simple and uses only 1 ingredient, so shame that it should not be made at home! Anyhow, the time is mostly spent i the oven, then the fridge, so really not much work on your behalf! I have also inluded for you a cheat video, should you want to reduce the time considerably, but i do believe nothing beats the original.
The secret to a winning clotted cream is using the best quality heavy cream that the world knows! Really, it is just this ingredient!! so make sure it is worth it! Typically it should be unpasteurized cream, but if you are in the UAE you most likely don’t have access to such cream. So use the one that is not ultra-pasteurized. It must be heavy cream with fat content over 30% for the clotted cream to work and give you that luscious thick creamy texture.
Good to know:
Back in the day the best way to preserve milk was to make clotted cream or butter. It is essentially separating the fat from the milk. The skin that forms after the fat is separated from the milk is the milk fat really, the remaining liquid is essentially the “skimmed milk”.
(sustainable, no waste tip: This remaining liquid is great to use in baking as you do any milk, so don’t go wasting, the idea is always preserving).