HOW TO MAKE CLOTTED CREAM #desserts #homemade

HOW TO MAKE CLOTTED CREAM #desserts #homemade

Hand crafted Clotted Cream ~ (otherwise known as Devonshire or Cornish Cream) this lavish spreadable cream is an unquestionable requirement for evening tea and scones, however no compelling reason to purchase those expensive minimal imported jugs, since now you can make it directly in your own kitchen!

The little pot of coagulated cream that we got at the Biltmore made them pine for additional, and joyfully I made the most surprising disclosure… you can really make thickened cream at home in your very own kitchen. No all the more following it down in claim to fame stores and paying boatloads of money for the imported stuff. My hand crafted thickened cream was entirely better (and a ton fresher) than the British stuff I generally purchase.

This is an astonishing procedure, I barely needed to do anything, and I end up with a huge amount of the most extravagant, silkiest thickened cream I've at any point had. I utilized 2 pints of cream, emptied them into a preparing dish, and left it medium-term in a 180F stove (the most minimal my broiler will go.) toward the beginning of the day I let it cool and after that refrigerated it for the remainder of the day.


HOW TO MAKE CLOTTED CREAM #desserts #homemade #cream #frosting #sweets


  • 2 pints heavy cream (not ultrapasteurized)
  • a heavy casserole dish


  1. set your oven to 180F
  2. Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.
  3. Set the dish, uncovered, in the oven and leave undisturbed for 12 hours. Be sure to leave the oven on the whole time. I do this overnight.
  4. Remove the dish from the oven and set to cool. Then cover and refrigerate.
  5. The next morning scoop the thickened cream into a jar or jars, and cover and put back in the refrigerator. You can use the leftover cream for baking..
  6. Spread the clotted cream on freshly baked scones.

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