Clotted Cream is just heavenly but it can sometimes be hard to find in the stores.
Have you ever thought of making your own clotted cream at home? Well if you follow my simple instructions you can.
It takes a little time but the results are delicious.
Be sure to check out my Clotted Cream FAQ’s here http://steves-kitchen.com/?p=3846 hopefully I have answered most of your questions.
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How to make CLOTTED CREAM
Prep Time: 1 minute
Cook Time: 12 hours
Time in the Fridge: 1-2 hours
Oven Temperature: 80C / 180F
I seem to get this Question Over and Over so please take a moment.
Question: Steve its been in the oven for nearly 12 hours…… but it still seems runny
Please think about it, the fats in Cream are Butter Fats and what happens to butter when it’s hot or cream for that matter, it gets Runny. The Skin on the top is the clots and when it chills in the fridge you will have a Thick clotted Cream on top and a Thinner milkier cream underneath, that is the norm for Clotted Cream, both the top and the bottom layer of the Cream are Usable parts of clotted Cream.
The Density of the two creams will vary as to how good (or how rich in fat) your original cream was but even the poorer quality creams seem to do OK. So don’t panic, you are on the right track.
- 1 litre or 2 pints of Double or Thick Cream
- The cream needs to have at least 35 % Fat
- The Higher fat content the better the cream
For products we use in this video visit Here
Watch the full Video Tutorial
- Before you start to make your clotted cream please read the ‘comment’ above.
- Preheat the oven to 80C / 180F.
Pour the cream into a shallow ovenproof dish where the cream is at least 2inches / 5 cm deep
Place the dish into the oven and leave overnight or at least 12 hours.
- Remove from the oven and allow to cool before placing into the fridge to completely chill.
Once the cream is cold it is ready to serve.